Francois Daniel Mellett

• PhD Agric Meat Sci. PrSciNat 400069/06
• Managing Director at Functional Foods

A study was conducted to describe the changes occurring in body composition of ostriches over a 285-day growth period. Fifty two birds were given a choice of four diets with different protein (180 and 120 g/kg feed) and energy (8.5 and 13.5 MJ ME/kg feed) levels, on the assumption that the birds would select from the four feeds according to their p...

Commercially reared ostriches (n=84) were randomly allocated to one of two groups. The first group (stressed: n=38) was deprived of food for a period of 2.5 days prior to slaughter, to simulate the stress experienced by slaughter ostriches held in holding pens (lairage) at a commercial ostrich abattoir over a weekend. The second group (control: n=4...

Ostrich meat salami was produced by using Lactobacillus plantarum strain 423 and Lactobacillus curvatus strain DF126. The strains produce the bacteriocins plantaricin 423 and curvacin DF126, respectively. The specific activity of plantaricin 423 in MRS broth at 30 °C increased as the pH decreased from 6.5 to 3.5, but activity subsequently decreased...

A trained taste panel could not distinguish (P>0.05) between ostrich meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of ostrich muscle/meat cuts used with a significant (P<0.05) number preferring ostrich patties made from meat containing a...

Two types of processed products, chopped hams (0.15% and 0.30% phosphate on final yield) and viennas (27 and 32% fat extension) were manufactured from ostrich fan fillets (M. iliofibularis) to determine the suitability of ostrich meat for processing purposes. Cooking losses differed significantly (P<0.10) between the two types of ham-like products...

The carcass and meat quality characteristics of three halothane genotypes in pigs were evaluated. Sixty crossbred Landrace×Large White pigs (NN=25, Nn=19, nn=16) of ±86 kg live weight were slaughtered, the carcasses chilled for 24 h at 2°C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal...

The effect of the halothane gene on cured meat products was investigated using the meat from 60 Landrace×Large White pigs of known halothane genotype (NN=25, Nn=19, nn=16). The backs and hams were used to prepare cured, smoked bacon and canned hams. Initial bacon gain in pumped weight was significantly higher (P<0.001) for the NN (15.2%) and Nn (14...

The effect of the halothane gene on cured meat products was investigated using the meat from 60 Landrace×Large White pigs of known halothane genotype (NN=25, Nn=19, nn=16). Results for the two types of fresh sausage manufactured (with and without rusk) indicated that the NN pigs (15.7%) had lower total moisture losses (P<0.05) compared to the nn pi...

The effect of the halothane gene on processed pork characteristics was investigated using the meat from 59 Landrace × Large White pigs of known halothane genotype (NN = 31, Nn = 17, nn = 11). The backs and hams were used to prepare canned hams and smoked bacon. The bacon prepared from the meat derived from the NN pigs showed an improved net bacon y...

The effect of the halothane gene on certain growth and meat quality characteristics were investigated by comparing the three known halothane genotypes (NN, Nn, nn). Fifty nine Landrace × Large White pigs (gilts = 25, castrates = 34; NN = 31, Nn = 17, nn = 11) were reared from 27 to 86 kg liveweight, whereafter the pigs were slaughtered and meat and...

Post-mortem glycolysis, as described by muscle pH decline, was investigated in several ostrich muscles. While the gastrocnemius pars interna, femorotibialis medius, iliotibialis lateralis and iliofemoralis showed the normal descending pH decline pattern, the ambiens as well as the iliofibularis showed a very rapid pH decline until 2 hr post mortem...

The aim of this study was to produce Italian-type salami from ostrich meat using different combinations of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp., and to compare the sensory characteristics of these products to that of salami produced with glucono-delta-lactone (GdL). Meat inoculated with starter cultures was fermented for f...

A methodology for automatic model or scenario generation is described. A computer-based system for model generation in timber harvesting is developed. The system matches the user's needs to a level of mechanization that would maximize the efficiency of the production operation. The system accomplishes this by searching a set of databases containing...

Although the extent of ossification between the caracoid and clavicle bones of the pectoral girdle (ossa cinguli membrii thoracici) in the ostrich carcass can be used to determine between ossification classes within the age range 8 to 14 months (considered as the optimal time of slaughter of ostriches), it is not an accurate tool for estimating the...

Ostriches (Struthio camelus) (n=90) were dissected and the musculature of part of the proximal pelvic limb examined. Graphical representation of these muscles are presented. It is evident that the anatomy of the hip and thigh of the ostrich is typically avian, but with only the M. iliofemoralis present. The M. iliotrochantericus medius is not found...

pdf

Malignant hyperthermia (MH) genotype, as expressed by the halo-thane genotype, was determined on a random sample of 100 pigs originating fiom the Western Cape. The pigs were slaughtered to investigate the effect of MH genotype on certain carcass character-istics and meat quality traits. Genotypes were determined by restric-tion endonuclease assay....

Thesis (PhD(Agric) (Animal Sciences))--Univsersity of Stellenbosch, 1992. The anatomy of the muscles of the hindquarters of the ostrich is described and presented graphically for the purpose of the present and future studies in meat science involving the ostrich. In the past, the lack of an accurate anatomical description of this species has led to...

The domestication of ostriches and commercial ostrich breeding has a long and interesting history. Orstriches were successfully domesticated in Algeria during 1857 and also successfully bred in Italy during 1859. In South Africa the domestication of wild ostriches started in the Cape Colony with 80 tame birds during 1865. This number increased to 3...