1,784
Views
7
CrossRef citations to date
0
Altmetric
Articles

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

Estudio comparativo de las propiedades físico-químicas y funcionales y ultraestructura de carne de avestruz y buey durante su maduración

, , &
Pages 201-209 | Received 30 Jun 2011, Accepted 28 Sep 2011, Published online: 23 Feb 2012

References

  • Ahmedna , M. , Prinyawiwatkul , W. and Rao , R.M. 1999 . Solubilized wheat protein isolate: Functional properties and potential food applications . Journal of Agricultural and Food Chemistry , 47 : 1340 – 1345 .
  • AOAC International . 2003 . Official methods of analysis of AOAC international , 17th ed , Gaithersburg : AOAC International .
  • Azad , M.A.K and Akter , S. 2005 . Influence of freezing time on quality of beef . Journal of Animal and Veterinary Advances , 4 : 424 – 426 .
  • Balog , A. and Almeida Paz , I.C.L. 2007 . Ostrich (Struthio camelus) carcass yield and meat quality parameters, Brazil . Journal of Poultry Science , 9 : 215 – 220 .
  • Berge , P. , Lepetit , J. , Renerre , M. and Touraille , C. 1997 . Meat quality traits in the emu (Dromaius novohollandaie) as affected by muscle type and animal age . Meat Science , 45 ( 209 )
  • Bingol , E.B. and Ergun , O. 2011 . Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat . Meat Science , 88 : 774 – 785 .
  • Caballero , B. , Sierra , V. , Oliván , M. , Vega-Naredo , I. , Tomás-Zapico , C. , Alvarez-García , O. and Coto-Montes , A. 2007 . Activity of cathepsins during beef aging related to mutations in the myostatin gene . Journal of Science of Food and Agriculture , 87 : 192 – 199 .
  • Culler , R.D. , Parrish , F.C. , Smith , G.C. and Cross , H.R. 1978 . Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle . Journal of Food Science , 43 : 1177 – 1180 .
  • Davis , C.A. , Huffman , D.L. and Cordray , J.A. 1975 . Effect of mechanical tenderization, aging and pressing on beef quality . Journal of Food Science , 40 : 1222 – 1224 .
  • Devine , C.E. and Graafhuis , A.E. 1995 . The basal toughness of unaged lamb . Meat Science , 39 : 285 – 291 .
  • Dransfield , E. When the glue comes unstuck . Paper presented at Proceedings of 43rd International Congress of Meat Science and Technology, Technol . pp. 52 – 63 . Auckland , , New Zealand
  • Egan , H. , Kirk , R.D. and Sawyer , R. 1981 . Pearson's chemical analysis of foods , 8th ed , New York : Churchill Livingstone .
  • Fernandez-Lopez , J. , Sayas-Barbera , E. , Munoz , T. , Sendra , E. , Navarro , C. and Perez-Alvarez , J.A. 2008 . Effect of packaging conditions on shelf-life of ostrich steaks . Meat Science , 78 : 143 – 152 .
  • Fisher , P. , Hoffman , L.C. and Mellett , F.D. 2000 . Processing and nutritional characteristics of value added ostrich produce . Meat Science , 55 : 251 – 254 .
  • Forsmann , W.G. 1969 . A method for in vivo diffusion tracer studies combining perfusion fixation with intravenous tracer injection . Histochemia , 20 : 277 – 286 .
  • Gill , M. , Hortós , M. and Sárraga , C. 1998 . Calpain and cathepsin activities, and protein extractability during ageing of longissimus porcine muscle from normal and PSE meat . Food Chemistry , 63 : 385 – 390 .
  • Gornall , A.G. , Bardawill , C.J. and David , M. 1949 . Determination of serum protein by means of the biuret reagent . Journal of Biological Chemistry , 177 : 751 – 766 .
  • Harris , J.R. 1991 . Electron microscopy in biology, a practical approach , 91 – 97 . Oxford : Oxford University Press .
  • Hill , A.R. , Irvine , D.M. and Bullock , D.H. 1985 . Buffer capacity of cheese whey . Journal of Food Science , 50 : 733 – 738 .
  • Hoffman , L.C. A review of the research conducted on ostrich meat . Paper presented at Proceedings of the 3rd international ratite science symposium of the world's poultry science association and 12th world ostrich congress . pp. 107 – 119 . Beekbergen , , Netherlands : World Poultry Science Association .
  • Hoffman , L.L.C. , Muller , M. , Cloete , S.W.P. and Brand , M. 2008 . Physical and sensory meat quality of South African Black ostriches (Struthio camelus var. domesticus), Zimbabwean Blue ostriches (Struthio camelus australis) and their hybrid . Meat Science , 79 : 365 – 374 .
  • Honikel , K.O. 1998 . Reference methods for the assessment of physical characteristic of meat . Meat Science , 49 : 447 – 457 .
  • Hwang , I.H. , Devine , C.E. and Hopkins , D.L. 2003 . The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness . Meat Science , 65 : 677 – 691 .
  • Immonen , K. and Puolanne , E. 2000 . Variation of residual glycogen glucose concentration at ultimate pH values below 5.75 . Meat Science , 55 : 279 – 283 .
  • Ilian , M.A. , Bekhit , A.E. and Bickerstaffe , R. 2004 . The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging . Meat Science , 66 : 387 – 397 .
  • Inklaar , P.A. and Fortin , J. 1969 . Determining the emulsifying and emulsion stabilizing capacity of protein beef additives . Food Technology , 23 : 103 – 107 .
  • Jeremiah , L.E. , Dugan , M.E.R. , Aalhus , J.L. and Gibson , L.L. 2003 . Assessment of the chemical and cooking properties of the major beef muscles and muscle groups . Meat Science , 65 : 985 – 992 .
  • Jauregui , C.A. and Regenstein , J.M. 1981 . A simple centrifugal method for measuring expressible moisture, water binding properties of muscle food . Journal of Food Science , 46 : 1217 – 1273 .
  • Jeffery , J. 1999 . “ Ostrich production. ” . In Extension veterinarian, Texas Agricultureal Extension Service , The Texas A&M University system . Retrieved from: http://gallus.tamu.edu/ratite/ostrich.html
  • Koohmaraie , M. 1994 . Muscle proteinases and meat aging . Meat Science , 36 : 93 – 104 .
  • Koohmaraie , M. , Whipple , G. , Kretchmar , D.H. , Crouse , J.D. and Mersmann , H.J. 1991 . Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses . Journal of Animal Science , 69 : 617 – 624 .
  • Lawrie , R.A. 1998 . Lawrie's meat science , (6th ed , Lancaster , PA : Technomic Publishing Inc .
  • Lee , H.E. , Santé-Lhoutellier , V. , Vigouroux , S. , Briand , Y. and Briand , M. 2008 . Role of calpains in postmortem proteolysis in chicken muscle . Poultry Science , 87 : 2126 – 2132 .
  • Lee , S. , Stevenson-Barry , J.M. , Kauffman , R.G. and Kim , B.C. 2000 . Effect of ion fluid injection on beef tenderness in association with calpain activity . Meat Science , 56 : 301 – 310 .
  • Leygonie , C. , Britz , T.J. and Hoffman , L.C. 2011a . Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions . International Journal of Food Science & Technology , 46 : 1171 – 1178 .
  • Leygonie , C. , Britz , T.J. and Hoffman , L.C. 2011b . Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions . Food Chemistry , 127 : 1659 – 1667 .
  • Lombardi-boccia , G. , Martinez Dominguez , B. and Aguzzi , A. 2005 . Total aspects of meat quality: Trace elements and B vitamins in raw and cooked meats . Journal of Food Composition and Analysis , 18 : 39 – 46 .
  • Majewska , D. , Jakubowska , M. , Ligocki , M. and Tarasewicz , Z. 2009 . Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle . Food Chemistry , 117 : 207 – 211 .
  • Makri , E. , Papalamprou , E. and Doxastakis , G. 2005 . Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides . Food Hydrocolloid , 19 : 583 – 594 .
  • Mellet , F.D. and Sales , J. 1997 . Tenderness of Ostrich meat . South African Journal of Food and Nutrition , 9 : 27 – 29 .
  • Mkwetshana , N. , Naudé , R.J. and Muramoto , K. 2002 . The purification and characterization of μ-calpain and calpastatin from ostrich brain . The International Journal of Biochemistry & Cell Biology , 34 : 613 – 624 .
  • Montero , P. , GO´ Mez-guille´n , M.C. and Borderias , J. 1996 . Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus) . Food Science & Technology International , 2 : 111 – 122 .
  • Olsman , W.J. and Slump , P. 1981 . “ Methods of determination of connective tissue free muscle protein in meat products ” . In Developments of Meat Science , 195 – 240 . London : Elsevier .
  • Ouali , A. 1990 . Meat tenderization: Possible causes and mechanisms. A review . Journal of Muscle Foods , 1 : 129 – 165 .
  • Paleari , M.A. , Corsico , P. and Beretta , G. 1995 . The ostrich: Breeding, reproduction, slaughtering and nutritional value of the meat . Fleischwirtschaff , 75 : 1120 – 1123 .
  • Perez-Alvarez , J.A. , Fernandez-Lopez , J. , Sayas-Barbera , M.E. and Cartagena-Gracia , R. 1998 . Caracterizacion de los parametro de color de diferentes materias mas usadas en la industrial carnica . Eurocarne , 63 : 115 – 137 .
  • Polawska , E. , Marchewka , J. , Cooper , R.G. , Sartowska , K. , Pomianowski , J. , Jozwik , A. and Horbanczuk , J.O. … & . 2011b . The ostrich meat – an updated review. II. Nutritive value . Animal Science Papers and Reports , 29 : 89 – 97 .
  • Polawska , E. , Marchewka , J. , Krzyzewski , J. , Bagnicka , E. and Wojcik , A. 2011a . The ostrich meat – an updated review. I. Physical characteristics of ostrich meat . Animal Science Papers and Reports , 29 : 5 – 18 .
  • Purchas , R.W . 1990 . An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers . Meat Science , 27 : 120 – 140 .
  • Puolanne , E. and Kivikari , R. 2000 . Determination of post rigor meat . Meat Science , 56 : 7 – 13 .
  • Rathgeber , B.M. , Boles , J.A. and Shandi , P.J. 1999 . Rapid postmortem pH decline and delayed chilling rate reduce quality of turkey breast meat . Poultry Science , 78 : 477 – 484 .
  • Saffle , R.L. , Christian , J.A. , Carpenter , J.A. and Zirkle , S.B. 1967 . A rapid method to determine stability of sausage emulsion and the effects of processing temperature and humilities on various characteristics and emulsion . Food Technology , 21 : 784 – 788 .
  • Sales , J. and Mellett , F.D. 1996 . Post-mortem pH decline in different ostrich muscles . Meat Science , 42 : 235 – 238 .
  • Sales , J. and Oliver-Lyons , B. 1996 . Ostrich meat: A review . Food Australia , 48 : 504 – 511 .
  • Sazili , A.Q. , Parr , T. , Sensky , P.L. , Jones , S.W. , Bardsley , R.G. and Buttery , P.J. 2005 . The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles . Meat Science , 69 : 17 – 25 .
  • Seydim , A.C. , Acton , J.C. , Hall , M.A. and Dawson , P.L. 2006 . Effects of packaging atmospheres on shelf-life quality of ground ostrich meat . Meat Science , 73 : 503 – 510 .
  • Shackelford , S.D. , Koohmaraie , M. , Miller , M.F. , Crouse , J.D. and Reagan , J.D. 1991 . An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers . Journal of Animal Science , 69 : 171 – 177 .
  • Shimokomaki , M. , Lourenco Soares , A. and Iouko Ida , E. 2010 . “ Protein and poultry meat quality ” . In Handbook of poultry science and technology, volume 2: Secondary processing , Edited by: Guerrero-Legarreta , Isabel and Hui , Y.H. 332 New York : John Wiley & Sons .
  • Soltanizadeh , N. , Kadivar , M. , Keramat , J. and Fazilati , M. 2008 . Comparison of fresh beef and camel meat proteolysis during cold storage . Meat Science , 80 : 892 – 895 .
  • Sosulski , F.W. and Fleming , S.E. 1977 . Chemical function and nutritional properties of sunflower protein products . Journal of the American Oil Chemists’ Society , 54 : 100A
  • Takahashi , K. , Hattori , A. and Kuroyanagi , H. 1995 . Relationship between translocation of paratropomyosin and restoration of rigor-shortened sarcomeres during post-mortem ageing of meat—a molecular mechanism of meat tenderization . Meat Science , 40 : 413 – 423 .
  • Taylor , R.G. , Geesink , G.H. , Thompson , V.F. , Koohmaraie , M. and Gol , D.E. 1995 . Is Z-disk degradation responsible for postmortem tenderisation? . Journal of Animal Science , 73 : 1351 – 1367 .
  • Thomas , A.R. , Gondoza , H. , Hoffman , L.C. , Oosthuizen , V. and Naude , R.J. 2004 . The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderization . Meat Science , 67 : 413 – 20 .
  • Turgut , H. 1984 . Emulsifying capacity and stability of goat, water buffalo, sheep and cattle muscle proteins . Journal of Food Science , 44 : 168 – 171 .
  • Vallejo-cordoba , B. , Rodríguez-ramírez , R. and González-córdova , R.F. 2010 . Capillary electrophoresis for bovine and ostrich meat characterisation . Food Chemistry , 120 : 304 – 307 .
  • Wilson , G.D. , Bray , R.W. and Phillips , P.H. 1954 . The effect of age and grade on the collagen and elastin content of beef and veal . Journal of Animal Science , 13 : 826 – 831 .
  • Yam , K.L. and Papadakis , S.E. 2004 . A simple digital imaging method for measuring and analyzing color of food surfaces . Journal of Food Engineering , 61 : 137 – 142 .
  • Yanar , M. and Yetim , H. 2001 . The effects of aging period and muscle type on the textural quality characteristics of mutton . Turkish Journal of Veterinary and Animal Science , 25 : 203 – 207 .
  • Zhang , S.X. , Farouk , M.M. , Young , O.A. , Weliczko , K.J. and Podmore , C. 2005 . Functional stability of frozen normal and high pH beef . Meat Science , 69 : 765 – 772 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.