Influence of animal age on the quality of different ostrich (Struthio camelus) muscles
1999
Sales, J. (University of Stellenbosch, Matieland (South Africa). Dept. of Animal Sciences)
The influence of animal age on some physical and chemical characteristics of different ostrich muscles was investigated. Differences (P0.05) were found in pHf in the M. iliofibularis, and in Warner-Bratzler shear force as a measurement of objective tenderness in the M. gastrocnemius pars interna between 8 and 12 months of age. Low (P0.05) values of water content (75.73 %) at 12 months in the M. iliotibialis lateralis and protein (20.05 %) at 8 months in the M. iliofibularis were detected, with the highest (P0.05) value of 1.20 % ash in the M. femorotibialis medius at 12 months. However, it can be concluded from this study that animal age within the age range 8 to 14 months did not have any practical influence on any of the most important quality characteristics (pHf, cooking loss, objective tenderness, proximate analysis) of ostrich meat.
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