Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna
- Author
- HOFFMAN, L. C1 ; BOTHA, Suné St. C1 2 ; BRITZ, T. J2
[1] Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa
[2] Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa - Source
Meat science. 2006, Vol 72, Num 4, pp 734-740, 7 p ; ref : 33 ref
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cold-deboning Hot-deboning Juiciness Muscle pH Ostrich Sensory analysis Taste panel Tenderness
- Keyword (fr)
- Analyse sensorielle Muscle Produit carné Saveur Tendreté pH
- Keyword (en)
- Sensory analysis Muscle Meat product Taste Tenderness pH
- Keyword (es)
- Análisis sensorial Músculo Producto de carne Sabor Ternura pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17542891
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2005.10.004 
https://dx.doi.org/10.1016/j.meatsci.2005.10.004
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