Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat

Meat Science

Volumn 52, Issue 3, 1999, Pages 279-283

  Otremba, M M ^a   Dikeman, M E ^b   Boyle, E A E ^b  

^a OKLAHOMA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STRUTHIO CAMELUS;

EID: 0033439781     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00003-0     Document Type: Article

References (8)

1. AMSA (1991). Guidelines for meat color evaluation. Chicago, IL: Nat. Live Stock and Meat Board.
2. APHA (1992). Compendium of methods for the microbiological examination of foods (3rd ed.) Amer. Washington, DC: Public Health Assoc.
3. Harris, S. D., Morris, C. A., May, S. G., Jackson, T. C., Lucia, L. M., Hales, D. S., Miller, R. K., Keeton, J. T., Savell, J. W., and Acuff, G. R. (1993). Ostrich Meat Industry Development. Final Report to American Ostrich Association.
4. Jay, J. M. (1992). In Modern food microbiology. New York, NY: Chapman and Hall, p. 199.
5. Kraft, A. A. (1986). Meat microbiology. In P. J. Bechtel (Ed.), Muscle as Food, New York: Academic Press, Inc., pp. 239-278.
6. Paleari M.A., Camisasca S., Beretta G., Renon P., Corsico P., Bertolo G., Crivelli G. Ostrich meat: Physicochemical characteristics and comparison with turkey and bovine meat. Meat Science. 48:1998;205-210.
7. Sales J., Mellett F.D. Post-mortem pH decline in different ostrich muscles. Meat Science. 42:1996;235-238.
8. SAS (1994). SAS Users Guide: Statistics. Cary, NC: SAS Institute, Inc.