Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat.

The quality of hot-deboned (within 90 min post-mortem; left leg) and cold-deboned (<4 °C, 24 h post-mortem; right leg) muscles of 15 ostriches were evaluated. The fan fillet, rump, big drum, moon, and triangle steaks were used to establish quality characteristics. Hot-deboning had no effect on the quality parameters; differences amongst muscles were found. The varying pH values between muscles were still within the expected range for ostrich meat with the big drum having the highest pH linking with its low drip loss percentage. The fan fillet had a redder (a*), more saturated (Chroma) colour, whereas the big drum was more blue (b*), with a corresponding lower hue angle. The fan fillet was the most tender (35.34 N ± 8.26) in contrast with the moon steak (72.23 N ± 15.81) which can be linked to the latter's high cooking loss. Hot-deboning which provides several economic advantages for the South African ostrich industry can be considered.