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The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. / The aim of this study was to investigate the effects of hot-deboning (1 h post-mortem) on
the shelf-life and the physical meat quality characteristics, including tenderness, pH, purge
(%), cooking loss (%), and raw meat colour of vacuum packed ostrich (Struthio camelus
var. domesticus) meat cuts from the M. gastrocnemius, pars interna and the M. iliofibularis
during post-mortem refrigerated aging for respectively 21 d at 4ºC and 42 d at -3º to 0ºC.

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/1513
Date03 1900
CreatorsBotha, Sune St.Clair
ContributorsHoffman, L. C., Britz, T. J., University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
PublisherStellenbosch : University of Stellenbosch
Source SetsSouth African National ETD Portal
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format751964 bytes, application/pdf
RightsUniversity of Stellenbosch

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