Comparison of meat quality characteristics between young and old ostriches

被引：35

作者：

Hoffman, LC ^{[1
]}

Fisher, P ^{[1
]}

机构：

[1] Univ Stellenbosch, Dept Anim Sci, ZA-7602 Matieland, South Africa

来源：

MEAT SCIENCE | 2001年 / 59卷 / 03期

关键词：

ostrich; age; meat;

D O I：

10.1016/S0309-1740(01)00055-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Comparison of CIELAB colour values of the in. iliofibularis derived from 14 month old and 8 year old ostriches have indicated that an increase in age is accompanied with a significant (P<0.001) reduction in reflectance (L*) and a significant increase in both a* (P<0.001) and b* (P<0.05) values, the meat thus becoming darker and redder with increased age. Comparison with results found in scientific literature suggest that, similar to other species, toughness also increases with age. Warner Bratzler values of the older ostriches were also higher than published results of 14 month old birds (4.44 kg/1.27 cm. dia vs. 5.26 kg/1.27 cm. dia). Intramuscular fatty acid composition and content of the older ostriches did not suggest any large variations compared with published results for younger (14 month old) ostriches. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：335 / 337

页数：3

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