OSTRICH SLAUGHTER AND FABRICATION .1. SLAUGHTER YIELDS OF CARCASSES AND EFFECTS OF ELECTRICAL-STIMULATION ON POSTMORTEM PH

被引：39

作者：

MORRIS, CA

HARRIS, SD

MAY, SG

JACKSON, TC

HALE, DS

MILLER, RK

KEETON, JT

ACUFF, GR

LUCIA, LM

SAVELL, JW

机构：

[1] M University

来源：

POULTRY SCIENCE | 1995年 / 74卷 / 10期

关键词：

OSTRICH; MEAT; MEAT BY-PRODUCTS; YIELD; PROCESSING;

D O I：

10.3382/ps.0741683

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

A commercial ostrich slaughter protocol was developed. Ostriches (n = 7 males and n = 7 females) averaged 95.54 kg live weight and yielded 55.91-kg carcasses. By-product yields were measured. The most significant by-products by weight were full viscera (8.29 kg), hide (6.71 kg), full gizzard and crop (5.80 kg), and abdominal fat (4.11 kg). Sex had no effect on slaughter yields. Post-mortem temperature declines were measured on five separate muscles and showed that chilling for 24 h was sufficient to adequately chill the deep muscle temperature to under 4 C. The effect of electrical stimulation on post-mortem pH decline also was investigated and had no effect.

引用

页码：1683 / 1687

页数：5

共 10 条

[1] EFFECTS OF ELEVATED-TEMPERATURE CONDITIONING ON YOUTHFUL AND MATURE BEEF CARCASSES [J].