Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23 h post-mortem

Meat Science

Volumn 75, Issue 2, 2007, Pages 343-349

  Hoffman, L C ^a   Botha, Suné St C ^a   Britz, T J ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Hot deboning; Minimum pH; Ostrich; pH decline; Temperature decline

Indexed keywords

STRUTHIO CAMELUS;

EID: 33750446656     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.08.009     Document Type: Article

References (13)

1. Glass G.V., Peckham P.D., and Sanders J.P. Consequences of failure to meet assumptions underlying the fixed effects analysis of variances and covariance. Review of Educational Research 42 (1972) 237-288
2. Honikel K.O., Roncalés P., and Hamm R. The influence of temperature on shortening and rigor onset in beef muscle. Meat Science 8 (1983) 221-241
3. Lawrie R.A. Meat science. 6th ed. (1998), Pergamon Press, New York
4. Marsh B.B., Lochner J.V., Takahashi G., and Kragness D.D. Research note: effects of early post-mortempH and temperature on beef tenderness. Meat Science 5 (1980-1981) 479-483
5. Mellett F.D. A note on the musculature of the proximal part of the pelvic limb of the ostrich (Struthio camelus). Journal of the South African Veterinary Association 65 (1994) 5-9
6. Morris C.A., Harris S.D., May S.G., Jackson T.C., Hale D.S., Miller R.K., et al. Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH. Poultry Science 74 (1995) 1683-1687
7. O'Halloran G.R., Troy D.J., Buckley D.J., and Reville W.J. The role of endogenous proteases in the tenderisation of fast glycolysing muscle. Meat Science 47 (1997) 187-210
8. Pearson A.M., and Young R.B. Post-mortem changes during conversion of muscle to meat. In: Schweigert B.S., and Taylor S.L. (Eds). Food science and technology, muscle and meat biochemistry (1989), Academic Press Inc, New York 391-425
9. Sales, J. (1994). Identification and improvement of quality characteristics of ostrich meat. Ph.D. dissertation, University of Stellenbosch, South Africa.
10. Sales J., and Mellett F.D. Post-mortem pH decline in different ostrich muscles. Meat Science 42 (1996) 235-238
11. SAS Institute, Inc. (1999). SAS/STAT user's guide, Version 8, 1st printing, Vol. 2. SAS Institute Inc, Cary, NC.
12. Shapiro S.S., and Wilk M.B. An analysis of variance test for normality complete samples. Biometrika 52 (1965) 591-611
13. Wotton S., and Sparrey J. Stunning and slaughter of ostriches. Meat Science 60 (2002) 389-394