from feed withdrawal on meat quality characteristics in ostriches 147 - 148 S.J. van Schalkwyk , S.W.P. Cloete , L.C. Hoffman , Z. Brand , A.P. Pfister and K. Punt Possible use of BHT to estimate carcass fat content in small ruminantsresultingfrom feed withdrawal on meat quality characteristics in ostriches 147 - 148 S.J. van Schalkwyk , S.W.P. Cloete , L.C. Hoffman , Z. Brand , A.P. Pfister and K. Punt Possible use of BHT to estimate carcass fat content in small ruminants

to a condition in animals resulting in PSE / DFD meat and at the same time increases the pH of the meat , thereby contributing to increased colonization by pathogenic bacteriacontributeto a condition in animals resulting in PSE / DFD meat and at the same time increases the pH of the meat , thereby contributing to increased colonization by pathogenic bacteria

blood splashes ’ within the meat – areas of dark discolourationcan also createblood splashes ’ within the meat – areas of dark discolouration

biochemical changes that influence the quality of meat of slaughtered animals , such as the rapid consumption of glycogen and ATP reserves and consequent production of lactic acid and decrease in musclecausesbiochemical changes that influence the quality of meat of slaughtered animals , such as the rapid consumption of glycogen and ATP reserves and consequent production of lactic acid and decrease in muscle

to the increased ante - mortem breakdown of glycogen and to the slight decrease of pH value in the muscle tissue during autolysisleadsto the increased ante - mortem breakdown of glycogen and to the slight decrease of pH value in the muscle tissue during autolysis

to increased excretion of faeces , which will increase the risk of carcass contamination during slaughter , including contamination with food - borne pathogensleadsto increased excretion of faeces , which will increase the risk of carcass contamination during slaughter , including contamination with food - borne pathogens

sometimesresultssometimes

oftenresultsoften

the chemical reactions in muscle(passive) caused bythe chemical reactions in muscle

serious problems for both the animalscausesserious problems for both the animals

undesirable changes in flavor , color , texture , and nutritive valuecan causeundesirable changes in flavor , color , texture , and nutritive value

inferior pork quality(passive) caused byinferior pork quality

interior pork quality(passive) caused byinterior pork quality

in abnormal undesirable muscle conditions called “ pale , soft and exudative ” ( PSE ) , and “ dark , firm and dry ” ( DFDmay resultin abnormal undesirable muscle conditions called “ pale , soft and exudative ” ( PSE ) , and “ dark , firm and dry ” ( DFD

to increase of oxidative activity and production of superoxides free radicalscan leadto increase of oxidative activity and production of superoxides free radicals

in a varying quality aspects , such as color , tenderness and oxidative stability ( dos Santos et al . , 2015resultingin a varying quality aspects , such as color , tenderness and oxidative stability ( dos Santos et al . , 2015

tougher beef ... even when its PH and colour is normalcausestougher beef ... even when its PH and colour is normal

goat meat toughness(passive) are influenced bygoat meat toughness

to glycogen depletionleadsto glycogen depletion

an accelerated breakdown of glycogen and a significant shift of pH to the acid sideprovokesan accelerated breakdown of glycogen and a significant shift of pH to the acid side