title: The influence of post-mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major).
abstract: BACKGROUND
  Egyptian goose breast meat has been found to be very tough compared to the meat of other well-known fowl species. In attempting to clarify the toughness of the meat, the physical and biochemical changes during post-mortem conditioning (14 days) was investigated.
  
  
  RESULTS
  Although there was increased cathepsin (B, B & L and H) activity, together with a decrease (P ≤ 0.05) in myofibrillar fragmentation lengths (32-25 µm) with conditioning, no change (decline) in shear force values was observed. The higher (P ≤ 0.05) shear force of the male breast portions may be linked to the higher (P ≤ 0.05) concentrations of total and insoluble collagen.
  
  
  CONCLUSIONS
  No significant change (decline) in shear force values was observed. Conditioning of Egyptian goose meat as a means of improving the overall toughness cannot therefore not be proposed. The higher shear force and lower sensory tenderness of the male breast portions, as previously observed, may be linked to higher concentrations of total and insoluble collagen.
authors.affiliation: Department of Animal Sciences, Stellenbosch University, Matieland, (Stellenbosch), 7602, South Africa.|Department of Food Science, Stellenbosch University, Matieland, (Stellenbosch), 7602, South Africa.
authors.forename: Greta
authors.initials: G
authors.lastname: Geldenhuys
authors.affiliation: Department of Food Science, Stellenbosch University, Matieland, (Stellenbosch), 7602, South Africa.
authors.forename: Nina
authors.initials: N
authors.lastname: Muller
authors.affiliation: Department of Animal Sciences, Stellenbosch University, Matieland, (Stellenbosch), 7602, South Africa.
authors.forename: Louwrens C
authors.initials: LC
authors.lastname: Hoffman
mesh_terms: D000818:Animals; D046090:Anseriformes; D002403:Cathepsins / Q000378:metabolism; D005260:Female; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D008297:Male; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000737:chemistry / Q000378:metabolism; D012677:Sensation
chemical_list: D002403:Cathepsins
keywords: Egyptian geese; conditioning; gamebirds; meat quality; proteolytic enzymes; tenderness