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Nutritional profile, carcass composition, and shelf-life of fresh ostrich meat
Abstract
This study was divided into two phases. Experiments in Phase I were performed on carcasses from animals that were given ad libtum access to a commercial feed ration for 60 to 90d prior to slaughter. Experiments in Phase 11 were performed on carcasses from animals placed on two different feeding regimes prior to slaughter. Treatments in Phase 11 were defined as control, in which animals were given ad libtum access to commercial feed rations prior to slaughter, and experimental, animals were placed on a forage based diet prior to slaughter. PHASE I Pure-bred and cross-bred ostriches, ranging in age from 10 to 11 months at slaughter, had a mean live weight, hot carcass weight, and dressing percentage of 99.7 kg, 48.8 kg, and 49.1 %, respectively. Carcass yields were 65.4% knife separable lean, 7.6% knife separable fat, and 23.6% bone. Ten muscles were designated as major subprimals and constituted 48.2% of the hot carcass. Total aerobic plate counts of steaks ii-increased with ii-increased days storage in barrier, vacuum-packages. Flavor, odor, and color were not significantly affected by storage time. Warner-Bratzler shear force of seven muscles decreased (P < .05) with vacuum-storage. Percentage of crude protein from ten muscles ranged from 21.5 to 22.9 for raw muscle and 28.1 to 29.4 for cooked muscles. Percentage of total lipid from ten muscles ranged from 1.7 to 3.6 for raw muscle and 1.9 to 4,3 for cooked muscles. Milligrams of cholesterol per 100 g of lean tissue for the ten muscles ranged from 65 to 80 for raw muscle and 73 to 97 for cooked muscles. PHASE 11 Carcasses from control animals were higher in percent knife separable fat (control=10.3; experimental=1.5) and lower in percent knife-life separable lean (control=67.0; experimental=74.9) and bone (control=20.4; experimental=23.6) than experimental animals. Muscle weight by diet did not differ (P > .05) for all ten subprimals. Knife separable fat (kg) was higher (P < .05) for control animals. Retail shelf-life treatments were unaffected by diet. Steaks stored in vacuum-packages had higher positive odor and flavor aromatics and lower negative odor and flavor aromatics when compared to PVC over-wrap film.
Description
Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.Includes bibliographical references: p.76-83.
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Citation
Pollok, Kevin Duane (1998). Nutritional profile, carcass composition, and shelf-life of fresh ostrich meat. Master's thesis, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1998 -THESIS -P65.
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