Some quality traits of two different muscles (Psoas major and Gastrocnemius pars externa) of ostriches reared and slaughtered in Italy were evaluated. Different pH and shear force values were observed in the two muscles. High mean values of the ultimate pH were recorded especially in the Gastrocnemius pars externa muscle on certain slaughter days. These data show that the examined Italian ostrich meat has good quality traits even if more attention should be paid to reducing stress due to capture and transport.
Valutazione delle caratteristiche qualitative della carne di struzzo prodotta in Italia
RANUCCI, David;BRANCIARI, Raffaella;
2000
Abstract
Some quality traits of two different muscles (Psoas major and Gastrocnemius pars externa) of ostriches reared and slaughtered in Italy were evaluated. Different pH and shear force values were observed in the two muscles. High mean values of the ultimate pH were recorded especially in the Gastrocnemius pars externa muscle on certain slaughter days. These data show that the examined Italian ostrich meat has good quality traits even if more attention should be paid to reducing stress due to capture and transport.File in questo prodotto:
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