title: Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
abstract: A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1 month at -20°C before thawing. The fresh samples had higher pH (P<0.05), water binding capacity (P<0.05), CIE L* (P<0.0001), CIE a* (P<0.05) and Chroma values (P<0.05) than the frozen/thawed samples, indicating the fresh samples were bright red in appearance and had minimal exudate. The frozen/thawed samples lost 5.09±0.21% moisture during thawing and had a greater drip loss (P<0.0001) and shear force (P<0.001). No differences were obtained with regard to cooking loss, CIE b*, hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P<0.05) in the frozen/thawed samples, which was attributed to the higher (P<0.0001) protein concentration negating the higher (P<0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat.
authors.affiliation: Department of Food Science, University of Stellenbosch, Stellenbosch 7600, South Africa.
authors.forename: Coleen
authors.initials: C
authors.lastname: Leygonie
authors.forename: Trevor J
authors.initials: TJ
authors.lastname: Britz
authors.forename: Louwrens C
authors.initials: LC
authors.lastname: Hoffman
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking; D004044:Dietary Proteins / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000592:standards; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000378:metabolism*; D050050:Protein Carbonylation; D013314:Stress, Mechanical; D020310:Struthioniformes; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014618:Vacuum; D014867:Water / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D009124:Muscle Proteins; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water