Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

Autor:	Marek Ligocki, Tadeusz Karamucki, James Sales, Małgorzata Jakubowska, D. Szczerbinska, Z. Tarasewicz, Danuta Majewska
Rok vydání:	2009
Předmět:	Sodium Mean value food and beverages chemistry.chemical_element Skeletal muscle General Medicine Mineral composition Analytical Chemistry medicine.anatomical_structure chemistry Proximate analysis medicine Poultry meat Water holding capacity Food science Chemical composition Food Science
Zdroj:	Food Chemistry. 117:207-211
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2009.03.100
Popis:	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), waterholding capacity (11.9%), final pH (pH24) values (6.07), and ash contents (1.12 g/100 g edible meat). However, intramuscular lipid contents varied (p < 0.05) from 0.88 (M. fibularis longus) to 1.44 (M. flexor cruris lateralis) g/100 g edible meat, at a mean value of 1.16 g/100 g 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e1934e11b20b6f57c80ddc93ffdff937 https://doi.org/10.1016/j.foodchem.2009.03.100 Zobrazit plný text záznamu Full Text from ScienceDirect