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"Experientia docet" - Experience is the best teacher

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

  • 2006
  • Issue: 3
  • Volume: 36
S.St.C. Botha, L.C. Hoffman and T.J. Britz Page: 197 - 208

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…

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Is genetic selection for skin nodule traits of ostriches feasible?

  • 2004
  • Issue: 6
  • Volume: 34
A. Meyer, S.W.P. Cloete, J.B. van Wyk and S.J. van Schalkwyk Page: 29 - 31

Preliminary genetic parameters for nodule traits of ostrich skins were estimated to examine whether genetic improvement of skin quality is feasible. Average nodule size and density per dm² were determined on five localities on each of 439 ostrich skins. An…

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