Hoffman L C, Muller M, Cloete S W P, Brand M
Stellenbosch University, Private Bag XI, Matieland 7602, South Africa.
Meat Sci. 2008 Jun;79(2):365-74. doi: 10.1016/j.meatsci.2007.10.022. Epub 2007 Dec 4.
Meat derived from three genotypes of ostrich, resulting from breeding South African Black (Black) ostriches and Zimbabwean Blue (Blue) ostriches as well as their hybrid, was analysed for physical and sensory quality. Ostriches of a commercially standard slaughter age of 14 months, raised under the same environment were used. The pH(24) was the highest in the pure Blue genotype and therefore meat from this genotype was the darkest and the percentage drip loss and cooking loss the lowest. When comparing the pure Blue genotype to the pure Black genotype, 70% of the muscles had a higher pH(24), 50% of the muscles were redder and significantly less saturated in colour, 67% of the muscles had a lower percentage drip loss and 50% of the muscles had a lower percentage cooking loss. No significant genotypic differences were found regarding the instrumental toughness, nor the sensory attributes of the meat.
对源自三种基因型鸵鸟的肉进行了物理和感官品质分析，这三种基因型鸵鸟是南非黑羽（Black）鸵鸟与津巴布韦蓝羽（Blue）鸵鸟及其杂交后代。使用的是在相同环境下饲养的、商业标准屠宰年龄为14个月的鸵鸟。蓝羽纯合基因型的pH(24)值最高，因此该基因型鸵鸟的肉颜色最深，滴水损失率和烹饪损失率最低。将蓝羽纯合基因型与黑羽纯合基因型进行比较时，70%的肌肉pH(24)值更高，50%的肌肉颜色更红且饱和度显著更低，67%的肌肉滴水损失率更低，50%的肌肉烹饪损失率更低。在肉的仪器测定韧性和感官特性方面未发现显著的基因型差异。
