Effect of hot-deboning on the physical quality characteristics of ostrich meat

The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m. gastrocnemius, pars interna (gastroc) and m. iliofibularis (iliof) were investigated during 42 days (d) of refrigeration. The hot-deboned gastroc was initially tougher than the cold-deboned muscles, while hotdeboning had no significant effect on the shear force of the iliof. After 14 d of refrigerated storage, there was no difference in tenderness between the hot- and the cold-deboned muscles. Hot-deboning caused significantly more purge (3.4 ± 2.33%) compared to cold-deboning (2.1 ± 2.06%) throughout the 42-day storage period. All muscle samples were acceptable in terms of Aerobic Plate Counts (APC < 104 cfu/g) and E. coli (E. coli < 101 cfu/g), based on the South African Standards for the microbiological monitoring of meat for refrigerated export. It was concluded that hot-deboning did not influence the shelf-life of ostrich muscles negatively.Boet Otto (General Manager) of Swartland Ostrich Abattoir, Malmesbury, South Africa, who contributed the ostrich carcasses. Technical assistance from the personnel of Swartland Ostrich Abattoir, Malmesbury, South Africa, is also appreciated. This study was also made possible by a two year prestige scholarship and additional funding from the National Research Foundation (NRF)