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Postmortem proteolysis is one of the best ways to study meat tenderizing process. In this research, two groups of ostriches (male and female) were slaughtered by two methods: commercial (without electrical shock) and noncommercial (by electrical shock at 80 v/ 500 mA/ 10 s). pH decline of M. Gastrocnemius pars externa muscle was measured at 0, 1, 3, 6, 9, 18 and 24 hours and 3, 5, 7, 14 days during aging. Myofibrillar protein changes were evaluated at 1, 3, 5, 7 and 14 days postmortem by sodiumdoi:10.22101/jrifst.2013.07.03.212 doaj:3e12d4bf85f54e718ba9e722d43efff1 fatcat:wtooztwgbfcnzdvjgvdllctmxu