A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Figures & data

Table 1. Chemical composition of ostrich muscle (M. iliofibularis) compared with cattle (M. longissimus dorsi), (mean ± SD) on three runs.

Tabla 1. Composición química de músculo de avestruz (M. iliofibularis) comparado con buey (M. longissimus dorsi), media ± desviación estándar de tres réplicas.

	Meat type
Component	Ostrich	Beef
Moisture (%)	77.23 ± 0.30^a	74.40 ± 0.10^b
Crude protein (%)	22.40 ± 0.55^a	21.73 ± 0.25^a
Crude fat (%)	1.10 ± 0.10^b	4.20 ± 0.10^a
Ash (%)	1.08 ± 0.01^b	1.11 ± 0.01^a
Collagen (%)	0.44 ± 0.03^b	1.23 ± 0.11^a
Hydroxy praline (μg/g)	513.80 ± 55.12^b	1646.40 ± 145.25^a
Myofibrillar protein (%)	11.38 ± 0.68^a	11.20 ± 0.64^a
Sarcoplasmic proteins (%)	7.40 ± 0.55^a	6.53 ± 0.55^a
Note: ^a,bValues in rows with different superscripts differ significantly (p < 0.05).

Table 2. Physical parameters variation in ostrich meat (M. iliofibularis) and cattle meat (M. logissimus dorsi) during storage time at 4°C, (mean ± SD).

Tabla 2. Variación de parámetros físicos en carne de avestruz (M. iliofibularis) y buey (M. logissimus dorsi) durante tiempo de almacenamiento a 4°C (media ± desviación estándar).

		Aging time (h)
Parameter	Meat type	4.5	24	72	168	p-value
Color a*	Ostrich	14.36 ± 0.15^a	14.70 ± 0.10^a	15.30 ± 0.10^a	17.50 ± 0.10^a	0.000
	Beef	12.33 ± 0.15^b	12.60 ± 0.10^b	12.80 ± 0.10^b	13.20 ± 0.10^b	0.009
Color b*	Ostrich	6.57 ± 0.02^b	6.60 ± 0.10^b	7.60 ± 0.10^b	8.30 ± 0.10^b	0.001
	Beef	8.37 ± 0.15^a	9.20 ± 0.10^a	10.40 ± 0.10^a	11.33 ± 0.15^a	0.000
Color L*	Ostrich	31.47 ± 0.15^b	28.33 ± 0.15^b	29.36 ± 0.15^b	33.50 ± 0.10^a	0.001
	Beef	32.50 ± 0.10^a	29.40 ± 0.10^a	31.60 ± 0.10^a	32.40 ± 0.10^b	0.012
pH	Ostrich	6.21 ± 0.02^a	6.03 ± 0.02^a	5.92 ± 0.02^a	5.85 ± 0.03^a	0.002
	Beef	5.88 ± 0.01^b	5.57 ± 0.02^b	5.52 ± 0.02^b	5.48 ± 0.01^b	0.000
Shear force	Ostrich	6.65 ± 0.08^b	5.35 ± 0.09^b	5.15 ± 0.08^b	4.18 ± 0.16^b	0.004
	Beef	7.46 ± 0.12^a	6.85 ± 0.10^a	6.25 ± 0.08^a	4.74 ± 0.07^a	0.000
Cooking loss	Ostrich	35.45 ± 0.75^a	34.45 ± 0.60^a	33.25 ± 0.91^a	33.07 ± 0.93^a	0.004
	Beef	34.68 ± 0.96^a	33.67 ± 1.01^a	33.41 ± 1.00^a	33.21 ± 1.21^a	0.009
MFI	Ostrich	51.14 ± 0.15^a	72.19 ± 0.19^a	72.35 ± 0.13^a	98.40 ± 0.20^a	0.000
	Beef	47.10 ± 0.21^b	65.51 ± 0.17	75.35 ± 0.15^b	84.30 ± 0.17^b	0.000
Note: ^a,b Values in column with different superscripts differ significantly (p  < 0.05).

Table 3. Functional parameters variation in ostrich meat (M. iliofibularis) and beef (M. logissimus dorsi) during storage time at 4°C, (mean ± SD).

Tabla 3. Variación de parámetros funcionales en carne de avestruz (M. iliofibularis) y buey (M. logissimus dorsi) durante tiempo de almacenamiento a 4°C (media ± desviación estándar).

		Aging time (h)
Parameter	Meat type	4.5	24	72	168	p-value
FC (%) (10 mine)	Ostrich	69.20 ± 0.82^a	70.40 ± 0.87^a	70.60 ± 0.36^a	72.20 ± 0.46^a	0.044
	Beef	56.40 ± 0.79^b	57.77 ± 0.25^b	60.60 ± 0.56^b	62.27 ± 0.47^b	0.009
FC (%) (30 mine)	Ostrich	19.27 ± 0.86^a	19.46 ± 0.65^a	19.37 ± 0.64^a	20.03 ± 0.68^a	0.54
	Beef	14.47 ± 0.93^b	14.73 ± 1.04^b	16.13 ± 0.25^b	17.27 ± 0.25^b	0.055
FC (%) (60 mine)	Ostrich	12.27 ± 0.85^a	13.26 ± 0.80^a	13.33 ± 0.65^a	14.93 ± 0.25^a	0.067
	Beef	10.27 ± 0.86^b	10.37 ± 0.67^b	12.07 ± 0.45^b	12.57 ± 0.65^b	0.061
EC (ml/g meat)	Ostrich	56.07 ± 1.16^a	56.33 ± 0.85^a	56.10 ± 0.36^a	57.20 ± 0.30^a	0.31
	beef	39.23 ± 0.75^b	41.87 ± 0.40^b	42.50 ± 0.62^b	41.27 ± 0.97^b	0.076
ES (%)	ostrich	64.30 ± 0.95^a	64.27 ± 0.75^a	65.27 ± 0.75^a	66.30 ± 0.70^a	0.048
	Beef	55.30 ± 0.95^b	56.37 ± 0.75^b	55.63 ± 0.49^b	55.93 ± 0.45^b	0.55
Buffering (pH ∼4.7) (mmol/pH × 100 g meat)	Ostrich	5.40 ± 0.06^a	5.49 ± 0.04^a	5.62 ± 0.02^a	5.68 ± 0.01^a	0.009
	Beef	4.70 ± 0.03^b	4.80 ± 0.03^b	4.93 ± 0.04^b	5.16 ± 0.05^b	0.008
Buffering (pH ∼7) (mmol/pH × 100 g meat)	Ostrich	5.53 ± 0.03^a	5.67 ± 0.01^a	5.82 ± 0.02^a	5.81 ± 0.01^a	0.002
	Beef	4.56 ± 0.05^b	4.86 ± 0.03^b	5.16 ± 0.05^b	5.10 ± 0.10^b	0.000
NSI (%)	Ostrich	38.38 ± 1.13^a	40.51 ± 1.08^a	41.75 ± 0.98^a	42.63 ± 0.91^a	0.009
	Beef	36.43 ± 1.08^a	37.59 ± 0.91^b	38.57 ± 1.18^b	40.53 ± 1.07^a	0.002
WHC (%)	Ostrich	40.34 ± 0.14^a	41.34 ± 0.14a^a	43.40 ± 0.10^a	43.66 ± 0.21^a	0.002
	Beef	37.30 ± 0.10^b	38.33 ± 0.15b^b	40.59 ± 0.10^b	41.30 ± 0.03^b	0.000
^a,bValues in column with different superscripts differ significantly (p  < 0.05).

Figure 1. Transmission electron micrographs of beef (M. longissimus dorsi) and ostrich muscle (M. iliofibularis). Notes: (A) beef, 2 h after slaughter; (B) beef, 24 h after slaughter; (C) Ostrich, 2 h after slaughter; and (D) Ostrich, 24 h after slaughter.

Figura 1. Micrografía de transmisión de electrones de músculo de buey (M. longissimus dorsi) y de avestruz (M. iliofibularis). Notas: (A): buey, dos horas tras la matanza, (B): buey, 24 horas tras la matanza, (C): avestruz, dos horas tras la matanza, (D): avestruz, 24 horas tras la matanza.

Table 4. Changes of sarcomere, A- and I-band M lines and Z-disks length of myofibrils from M. iliofibularis and M. longissimus dorsi muscles of ostrich meat and beef stored at 4°C during 2 and 24 h after slaughter, (mean ± SD).

Tabla 4. Cambios en longitud de sarcómero, banda A, banda I, línea M y discos Z de miofibrillas de músculo de M. iliofibularis y M. longissimus dorsi almacenados a 4°C durante dos y 24 horas tras la matanza (media ± desviación estándar).

Myofibril		Time after slaughter
characteristics	Meat type	2 h	24 h
Sarcomere length	Ostrich meat	1562.89 ± 52.5^b*	1667.08 ± 60.45^a
	Beef	1667.08 ± 57.86^B	1838.71 ± 60.67^A
I band length	Ostrich meat	437.61 ±  18.46^a	496.60 ± 19.36^a
	Beef	416.77 ± 20.16^A	490.32 ± 19.6^A
A band length	Ostrich meat	1103.22 ± 48.47^b	1542.05 ± 49.56^a
	Beef	1250.31 ± 45.1^A	1354.51 ± 40.25^A
H band length	Ostrich meat	124.62 ± 3.68^b	156.28 ± 4.64^a
	Beef	104.19 ± 6.86^B	353.43 ± 10.65^A
M line length	Ostrich meat	61.29 ± 4.25^a	72.93 ± 5.25^a
	Beef	61.29 ± 4.25^A	61.29 ± 2.04^A
Z disks length	Ostrich meat	61.29 ± 4.25^b	83.76 ± 6.65^a
	Beef	104.19 ± 4.85^A	104.19 ± 4.80^A
Note: *mean value ± standard error (nm). (a, b in ostrich and A,B in beef) values in rows with different superscripts differ significantly (p  < 0.05).