Journal
FOOD CHEMISTRY
Volume 117, Issue 2, Pages 207-211Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.03.100
Keywords
Ostrich meat; Muscle; Physicochemical characteristics; Proximate analysis; Mineral composition
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The influence of muscle on the physicochemical characteristics, proximate analysis, and mineral composition of meat from 10 ostriches (10-12 months old), slaughtered according to commercial abattoir procedures, were evaluated. Muscle had no influence (p > 0.05) on L*-values (32.5), a*-values (11.9), water-holding capacity (11.9%), final pH (pH(24))values (6.07),and ash contents (1.12 g/100 gedible meat). However, intramuscular lipid contents varied (p < 0.05) from 0.88 (M. fibularis longus) to 1.44 (M. flexor cruris lateralis) g/100g edible meat, at a mean value of 1.16g/100g edible meat for 10 different muscles. Sodium (34.7 mg/100 g edible meat) and iron (3.14 mg/100 g edible meat) contents. both influenced (p < 0.05) by muscle, possessed Substantially lower and higher values, respectively. than values reported for beef and chicken. (C) 2009 Elsevier Ltd. All rights reserved.
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