Abstract
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’ pH 48 (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.
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