The manipulation of ostrich meat quality, composition and shelf life

摘要: Two experiments were conducted in order to manipulate the physical and chemical properties shelf life of ostrich meat. Experiment 1: The effect dietary fish oil rich n-3 fatty acids on organoleptic, acid physicochemical characteristics diet four groups (15 birds per group), approximately 3 months age (ca. 41 kg live weight) grazing a predominantly oats pasture, was supplemented with containing 6.7% oil. received supplement either 0 (diet 1), 800 2), 1600 3) or 2400 g 4) DM/day resulting consumption 14.5 29 43.5 day. ostriches slaughtered at 10 70 weight). An increase amount consumed found have had statistically no significant sensory M. iliofibularis, although there tendency towards an ‘fishiness’, for both aroma flavour. However, increased concentrations flavour abdominal fat pads. muscle pHf lightness (L*) reflected reduction levels. feed intake, other hand, composition (moisture, protein, ash content) profile meat affected by SFA concentration increased, while PUFA decreased, intake. MUFA remained constant all groups. 2: vitamin E type packaging quality, (35 group; ca. old) fed diets 40 mg/kg (control) 150 Vitamin nine months. 12 age. different levels heat shrink treatment vacuum material refrigerated (0°C) flexor cruris lateralis, evaluated over 81 days. treatments characteristics; off-meat aroma, sourness, juiciness mealiness. Rancidity be slightly more pronounced (although