Quality characteristics of ostrich meat
Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie/South African Journal of Science and Technology
| Field | Value | |
| Title | Quality characteristics of ostrich meat Kwaliteitseienskappe van volstruisvleis | |
| Creator | Heinze, P. H. Naudé, R. T. van Rensburg, A. J. J. | |
| Description | The quality of ostrich meat was evaluated according to final pH value, histological sections, collagen content and solubility, muscle-fibre diameter and sarcomere length, pigment content, cooking loss and water-binding capacity, shear-force value and taste-panel evaluation. Where possible, these values were compared with comparable values obtained from beef. The average final pH value of the ostrich meat was 6,06, indicating Dark, Firm and Dry (DFD) meat which may have resulted from the slaughtering of exhausted animals. Large intracellular vacuoles were found in histological sections, probably due to the slow freezing of the meat. Die kwaliteit van volstruisvleis is geëvalueer ten opsigte van die finale pH-waarde, histologiese sneë, kollageeninhoud en -oplosbaarheid, spierveseldeursnee en sarkomeerlengte, pigmentinhoud, gaarmaakverlies en waterhouvermoë, snyweerstand en proepaneelevaluering. Waar moontlik, is die waardes vergelyk met vergelykbare waardes van beesvleis. Die resultate dui daarop dat, alhoewel daarsekereprobleme voorkom, die volstruisvleis aanvaarbaar was. Moontlike oplossings vir die probleme word aan die hand gedoen. | |
| Publisher | AOSIS | |
| Date | 1986-03-17 | |
| Identifier | 10.4102/satnt.v5i1.969 | |
| Source | Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie; Vol 5, No 1 (1986); 6-8 Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie; Vol 5, No 1 (1986); 6-8 2222-4173 0254-3486 | |
| Language | eng | |
| Relation |
The following web links (URLs) may trigger a file download or direct you to an alternative webpage to gain access to a publication file format of the published article:
https://journals.satnt.aosis.co.za/index.php/satnt/article/view/969/2007
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