Abstract
The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m. gastrocnemius, pars interna (gastroc) and m. iliofibularis (iliof) were investigated during 42 days (d) of refrigeration. The hot-deboned gastroc was initially tougher than the cold-deboned muscles, while hot-deboning had no significant effect on the shear force of the iliof . After 14 d of refrigerated storage, there was no difference in tenderness between the hot- and the cold-deboned muscles. Hot-deboning caused significantly more purge (3.4 ± 2.33%) compared to cold-deboning (2.1 ± 2.06%) throughout the 42-day storage period. All muscle samples were acceptable in terms of Aerobic Plate Counts (APC South African Journal of Animal Science Vol. 36(3) 2006: 197-208
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