Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis |
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Authors: | Leygonie Coleen Britz Trevor J Hoffman Louwrens C |
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Affiliation: | Department of Food Science, University of Stellenbosch, Stellenbosch 7600, South Africa. |
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Abstract: | A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1 month at -20°C before thawing. The fresh samples had higher pH (P<0.05), water binding capacity (P<0.05), CIE L* (P<0.0001), CIE a* (P<0.05) and Chroma values (P<0.05) than the frozen/thawed samples, indicating the fresh samples were bright red in appearance and had minimal exudate. The frozen/thawed samples lost 5.09±0.21% moisture during thawing and had a greater drip loss (P<0.0001) and shear force (P<0.001). No differences were obtained with regard to cooking loss, CIE b*, hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P<0.05) in the frozen/thawed samples, which was attributed to the higher (P<0.0001) protein concentration negating the higher (P<0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat. |
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Keywords: | Ostrich Freezing Thawing Meat quality Lipid oxidation Protein oxidation |
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