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1

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

100%
Polawska E., Marchewka J., Krzyzewski J., Bagnicka E., Wojcik A.
Animal Science Papers and Reports
|
2011
|
tom 29
|
nr 1
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.
2

Roasting-induced changes in texture and fibre microstructure of bovine m.semitendinosus muscle

80%
Palka K.
Polish Journal of Food and Nutrition Sciences
|
2000
|
tom 09/50
|
nr 2
The objective of the study was to determine the roasting-induced changes in texture, muscle fibre microstructure, and cooking losses for the bovine m.semitendinosus (ST) muscle. The muscle slices were roasted at 170°C until they reached the internal temperatures of 50, 60, 70, 80, 90 and 95°C. The texture profile analysis of the samples was carried out using a texture analyser. The changes in microstructure were evaluated by scanning electron microscopy and by measuring the length of sarcomeres and diameter of muscle fibres. The cooking losses were calculated by difference between the sample masses before and after roasting. Roasting was found to have a significant effect on the analysed texture parameters. The values for hardness and chewiness increased with internal temperature of the meat, whereas those for springiness, cohesiveness and resilience decreased above the temperature of the muscle collagen shrinkage. The length of sarcomeres did not change up to the meat internal temperature of 50°C and then decreased with temperature. The fibre diameter decreased in meat roasted to 60°C and remained stable after heating to the higher internal temperatures. The cooking losses increased with temperature. The largest increases in the losses occurred in the range of 50 to 60°C and 60 to 70°C.
3

The effect of species origin of liver on quality of liver pate type sausage

80%
Pyrcz J., Pietronczyk K., Kowalski R., Danyluk B.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 2
The aim of the study was to determine the effect of species origin of liver in the raw material composition and kind of thermal process (pasteurisation and sterilization) on the physicochemical and sensory quality of liver pate type miscellaneous sausages. Experimental material consisted of model emulsified liver pate type miscellaneous sausages produced at the P.P.H.U. “W-D” sp. z o.o. processing plant in Skwierzyna. The technological factor, which affected properties of experimental batters and the quality of final products, was the introduction in the formulation of three different species origin types of liver (porcine, poultry and rabbit liver). In this way three variants of experimental sausages liver pate type were produced. The quality of experimental sausages was assessed on the basis of the following characteristics: cooking loss, vitamin A content, sensory analyses. The following conclusions can be formulated from the presented study. The quality of liver pate is determined both by the method of preparation of liver for production (raw, blanched) and the temperature of heating (pasteurization or sterilization). It was found that the lowest cooking loss occurs in pasteurized products produced with the additions of raw poultry and rabbit liver. Preproduction blanching of liver and higher heating temperature (sterilization) have a negative effect on the analyzed quality attributes of experimental products. Out of the three experimental products the highest scores for sensory quality attributes (apart from aroma) were given to sausages produced with the addition of poultry and rabbit liver.
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