Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A92373" target="_blank" >RIV/60460709:41340/22:92373 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.meatsci.2022.108770" target="_blank" >https://doi.org/10.1016/j.meatsci.2022.108770</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108770" target="_blank" >10.1016/j.meatsci.2022.108770</a>
Alternative languages
Result language
angličtina
Original language name
Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat
Original language description
The quality of hot deboned and cold deboned muscles of 15 ostriches were evaluated. The fan fillet, rump, big drum, moon, and triangle steaks were used to establish quality characteristics. Hot-deboning had no effect on the quality parameters, but differences amongst muscles were found. The varying pH values between muscles were still within the expected range for ostrich meat with the big drum having the highest pH linking with its low drip loss percentage. The fan fillet had a redder, more saturated colour, whereas the big drum was more blue, with a corresponding lower hue angle. The fan fillet was the most tender in contrast with the moon steak which can be linked to the latters high cooking loss. Hot deboning which provides several economic advantages for the South African ostrich industry can be considered.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
1873-4138
Volume of the periodical
187
Issue of the periodical within the volume
N
Country of publishing house
GB - UNITED KINGDOM
Number of pages
9
Pages from-to
1-9
UT code for WoS article
000793126600005
EID of the result in the Scopus database
2-s2.0-85124695027