Chemical and sensory quality changes of ostrich meat treated by gamma irradiation

Ahn, D.U., Olson, D.G., Jo, C., Chen, X., Wu, C., Lee, J.I., 1998. Effect of Muscle Type, Packaging, and Irradiation on

Lipid Oxidation, Volatile Production, and Color in Raw Pork Patties. Meat Sci. 49(1), 27-39.

Alam, M.K., Hossain, M.A., Islam, M.S., Hossain, M.M., 2005. Studies on the preservation of precooked and

uncooked dehydrated beef by irradiation. Nuclear Sci Appl. 14(2), 103-107.

Byun, M.W., Lee, J.W., Yook, H.S., Lee, K.H., Kim, K.P., 1999. The improvement of color and shelf life of ham by

gamma irradiation. J Food Prot. 62(10), 1162–1166.

Fisher, P., Hoffman, L.C., Mellett, F.D., 2000. Processing and nutritional characteristics ofvalue added ostrich

products. Meat Sci. 55(2), 251-254.

Gants, R., 1998. Irradiation: weighing the risks and benefits. Meat Poult. 5(1), 34–42

Girolami, A., Marsico, I., D’Andrea, G., Braghieri, A., Napolitano, F., Cifuni, G.F., 2003. Fatty acid profile, cholesterol

content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. Meat Sci. 64(7),

–315.

Honikel, K.O., 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49(4),

–457.

Horbanczuk, J., Sales, J., Celeda, T., Kanecka, A., Zieba, G., Kawka, P., 1998. Cholesterol content and fatty acid

composition of ostrich meat as influenced by subspecies. Meat Sci. 50(3), 385–388.

Jouki, M., Khazaei, N., 2011. Effects of Storage Time on Some Characteristics of Packed Camel Meat in Low

Temperature. Int J Anim Vet Adv 3(6), 460-464.

Lavrova, L.P., Krilova, V.X., 1975. Luncheon meat technology. Food’s Industry, Moscow, 325–326 (in Russian).

Mahmoud, A.A., 1988. Economic evaluation and extending storage period of irradiated meat in Egypt. Egyptian

Society of Nuclear Science and Applications. 426, 550–554.

Majewska, D., Jakubowska, M., Ligocki, M., Tarasewicz, Z., Szczerbinska, D., Karamucki, T., & Sales, J. (2009).

Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by

muscle. Food Chemistry 117(2), 207-211.

MINOLTA. 1998. Precise colour communication. Minolta Corp., Ramsey, New Jersey, pp. 1–59.

Miyauchi, D.T., Eklund, M.W., Spinelli, J., Stall, N.V., 1964. Irradiation preservation of pacific coast shellfish, storage

life of icing crabmeats at 33°F and 42°F. Food Technol. 18(2), 677-681.

Navarro, C., Fernandez-Lopez, J., Sendra, E., Aznar, A., Sayas-Barbera, E., Perez-Alvarez, J.A., 2000. Characterization

of three commercial categories of ostrich meat by colour parameters. Eurocarne 89(3), 93-99.

Otremba, M.M., Dikeman, M.E., Boyle, E.A.E., 1999. Refrigerated shelf life of vacuum packaged, previously frozen

ostrich meat. Meat Sci. 52(3), 279-283.

Paleari, M.A., Camisasca, S., Beretta, G., Renon, P., Corsico, P., Bertolo, G., 1998. Ostrich meat: Physico-chemical

characteristics and comparison with turkey and bovine meat. Meat Sci. 48(3-4), 205–210.

Rady, A.H., Badr, H.M., Abdel-Daiem, M.H., 2005. Improving the quality of ready-to-eat meals by gamma

irradiation, cooked meat balls and mashed potatoes. Isotope and Radiation Research 37(1), 35–54.

Reid, D.S., 1999. Ashrae Journal. 41, 40.

Sales, J., 1994. Identification and Improvement of Quality Characteristics of Ostrich Meat. PhD Dissertation.

University of Stellenbosch, South Africa.

Sales, J., 1996. Histological, biophysical, physical and chemical characteristics of different ostrich muscles. J Sci

Food Agric. 70(1), 109.

Sales, J., Hayes, J.P., 1996. Proximate, amino acid and mineral composition of ostrich meat. Food Chem. 56(2),

–170.

Sales, J., Horbanczuk, J., 1998. Ratite meat. World Poult Sci J. 54(1), 59–67.

Sales, J., Marais, D., Kruger, M., 1996. Fat content, caloric value, cholesterol content and fatty acid composition of

raw and cooked ostrich. Food Composition and Analysis 9(1), 85–89.

Sales, J., Mellet, F.D., 1996. Post-mortem pH decline in different ostrich muscles. Meat Science 42(2), 235–238.

Sales, J.,Oliver-Lyons, B. (1996). Ostrich meat: a review. Food Aust. 48(11), 504–511.

SAS/STAT. 1988. User’s guide, release 6.03 edn. Cary, SAS Institute Inc, NC.

Satin, M., 2002. Use of irradiation for microbial decontamination of meat: situation and perspectives. Meat Sci.

(3), 277–83.

Spainer, M.A., 1992. Current approaches to the study of meat flavor quality. In G. Charalambous (Ed.), Food

science and human nutrition (pp. 695–709). New York, NY, Elsevier Publisher Inc.

Witte, V.C., Gary, F.K., Bailey, M.E., 1970. A new extraction method for determining 2-thiobarbituric acid values of

pork and beef during storage. J Food Sci. 35(1), 582–585.

Wong, J.W., Hashimoto, K., Shibamoto, T., 1995. Antioxidant activities of rosemary and sage extracts and vitamin E

in a model meat system. J Agric Food Chem. 43 (10), 2707-2712.