کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452282 | 1109716 | 2006 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna](/preview/png/2452282.png)
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’ pH48 (6.57 ± 0.18) was significantly negatively correlated (r = −0.7813; P < 0.038) to the mean Warner–Bratzler shear force values (71.28 ± 18.62 N, 12.7 mm−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 48 h 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.
Journal: Meat Science - Volume 72, Issue 4, April 2006, Pages 734–740