The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

• Autorzy: Polawska E. , Marchewka J. , Krzyzewski J. , Bagnicka E. , Wojcik A.
• Języki publikacji: EN

Abstrakty

EN

The presented Part I of the review provides current information about colour, flavour and aroma, tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening and cooking losses of ostrich meat which is darker and contains more redness compound compared to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8) to high (>6.2) pH as measured 24 h post-slaughter, generally with a rapid decline of pH. Tenderness of ostrich meat depends on type of muscle from which it originates. Its water-holding capacity is lower compared to pork or chicken meat, but similar to veal and beef. Cited are 60 references.

Słowa kluczowe

EN

physical characteristics; ostrich meat; meat; colour; aroma; tenderness; pH; drip loss; cooking loss

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2011
• Tom: 29
• Numer: 1
• Opis fizyczny: p.5-18,ref.

Twórcy

autor

Polawska E.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Marchewka J.

autor

Krzyzewski J.

autor

Bagnicka E.

autor

Wojcik A.

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