Physical and sensory meat quality of South African Black ostriches (Struthio camelus var. domesticus), Zimbabwean Blue ostriches (Struthio camelus australis) and their hybrid

Meat Science

Volumn 79, Issue 2, 2008, Pages 365-374

  Hoffman, L C ^a   Muller, M ^a   Cloete, S W P ^a,b   Brand, M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Institute for Animal Production: Elsenburg   (South Africa)

Author keywords

Instrumental colour and tenderness; Ostrich muscles; pH; Sensory attributes; Water holding capacity

Indexed keywords

STRUTHIO CAMELUS; STRUTHIONIFORMES;

EID: 40949136103     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.022     Document Type: Article

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