Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging

Author:

Botha S.St.C.,Hoffman L.C.,Britz T.J.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Influence of pH and fibre contraction state upon factors affecting the tenderness of bovine muscle;Bouton;Journal of Food Science,1973

2. Chin, K., Keeton, J.T., (1997). Functional properties of ostrich muscle as influenced by diet and post-mortem storage. In: American Ostrich, Official publication of the American Ostrich Association, Research Issue. p. 53.

3. Consequences of failure to meet assumptions underlying the fixed effects analysis of variances and covariance;Glass;Review of Educational Research,1972

4. Reference methods for the assessment of physical characteristics of meat;Honikel;Meat Science,1998

5. Meat Science;Lawrie,1998

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