title: Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna.
abstract: Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles' pH(48) (6.57±0.18) was significantly negatively correlated (r=-0.7813; P<0.038) to the mean Warner-Bratzler shear force values (71.28±18.62N, 12.7mm(-1) diameter) and positively correlated (r=0.789; P<0.035) to the mean scores for taste panel tenderness (66.39±15.45). After storage for 48h post-mortem, the hot-deboned muscles were found to be less juicy (P<0.004) and, according to both sensory tenderness scores and Warner-Bratzler shear force values, tougher (P<0.0001) than the cold-deboned muscles.
authors: Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa.
authors: L C
authors: LC
authors: Hoffman
authors: Suné St C
authors: SS
authors: Botha
authors: T J
authors: TJ
authors: Britz