Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna

Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles pH48 (6.57 ± 0.18) was significantly negatively correlated (r = 0.7813; P < 0.038) to the mean Warner–Bratzler shear force values (71.28 ± 18.62 N, 12.7 mm 1 diameter) and positively correlated (r = 0.789; P < 0.035) to the mean scores for taste panel tenderness (66.39 ± 15.45). After storage for 48 h postmortem, the hot-deboned muscles were found to be less juicy (P < 0.004) and, according to both sensory tenderness scores and Warner–Bratzler shear force values, tougher (P < 0.0001) than the cold-deboned musclesMr. Boet Otto (General Manager) and personnel of Swartland Ostrich Abattoir, Malmesbury, South Africa, for donation of the ostrich carcasses and their assistance during this study, National Research Foundation. The aid of Me. Moelich for assistance during the training and evaluation sessions of the sensory taste panel is appreciated