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The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
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| Other Authors: | |
| Format: | Thesis |
| Language: | English |
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Stellenbosch : University of Stellenbosch
2006
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| _version_ | 1867614020655120384 |
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| access_status_str | Open Access |
| author | Botha, Sune St.Clair |
| author2 | Hoffman, Louwrens C. |
| author_browse | Botha, Sune St.Clair Hoffman, Louwrens C. |
| author_facet | Hoffman, Louwrens C. Botha, Sune St.Clair |
| author_sort | Botha, Sune St.Clair |
| collection | Thesis |
| dc_rights_str_mv | University of Stellenbosch |
| description | Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/1513 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:45:23.741Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| publisher | Stellenbosch : University of Stellenbosch |
| publisherStr | Stellenbosch : University of Stellenbosch |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/1513 The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis Botha, Sune St.Clair Hoffman, Louwrens C. Britz, T. J. University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science. Dissertations -- Food science Theses -- Food science Meat -- Boning Meat cuts -- Quality Sensory evaluation Ostrich meat -- Boning -- Quality Ostrich meat -- Effect of temperature on Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. The aim of this study was to investigate the effects of hot-deboning (1 h post-mortem) on the shelf-life and the physical meat quality characteristics, including tenderness, pH, purge (%), cooking loss (%), and raw meat colour of vacuum packed ostrich (Struthio camelus var. domesticus) meat cuts from the M. gastrocnemius, pars interna and the M. iliofibularis during post-mortem refrigerated aging for respectively 21 d at 4ºC and 42 d at -3º to 0ºC. Masters 2006-11-01T06:45:15Z 2010-06-01T08:26:28Z 2006-11-01T06:45:15Z 2010-06-01T08:26:28Z 2005-03 Thesis http://hdl.handle.net/10019.1/1513 en University of Stellenbosch 751964 bytes application/pdf application/pdf Stellenbosch : University of Stellenbosch |
| spellingShingle | Dissertations -- Food science Theses -- Food science Meat -- Boning Meat cuts -- Quality Sensory evaluation Ostrich meat -- Boning -- Quality Ostrich meat -- Effect of temperature on Botha, Sune St.Clair The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis |
| title | The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis |
| title_full | The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis |
| title_fullStr | The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis |
| title_full_unstemmed | The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis |
| title_short | The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis |
| title_sort | effects of hot deboning on the physical quality characteristics of ostrich struthio camelus muscularis gastrocnemius pars interna and muscularis iliofibularis |
| topic | Dissertations -- Food science Theses -- Food science Meat -- Boning Meat cuts -- Quality Sensory evaluation Ostrich meat -- Boning -- Quality Ostrich meat -- Effect of temperature on |
| url | http://hdl.handle.net/10019.1/1513 |
| work_keys_str_mv | AT bothasunestclair theeffectsofhotdeboningonthephysicalqualitycharacteristicsofostrichstruthiocamelusmuscularisgastrocnemiusparsinternaandmuscularisiliofibularis AT bothasunestclair effectsofhotdeboningonthephysicalqualitycharacteristicsofostrichstruthiocamelusmuscularisgastrocnemiusparsinternaandmuscularisiliofibularis |