Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
Brazilian Journal of Poultry Science, 2015 The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and ...
RS Nascimento +3 more
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A Novel Breast Cancer Xenograft Model Using the Ostrich Chorioallantoic Membrane—A Proof of Concept
Veterinary Sciences, 2023 The avian chorioallantoic membrane (CAM) assay has attracted scientific attention in cancer research as an alternative or complementary method for in vivo animal models. Here, we present a xenograft model based on the ostrich (struthio camelus) CAM assay
Marta Pomraenke +7 more
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Inferring muscle functional roles of the ostrich pelvic limb during walking and running using computer optimization [PDF]
, 2016 Owing to their cursorial background, ostriches (Struthio camelus) walk and run with high metabolic economy, can reach very fast running speeds and quickly execute cutting manoeuvres.
Burkholder TJ +5 more
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ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ
Harčova Nauka ì Tehnologìâ, 2019 The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in ...
Е. Biletsky +3 more
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Development of meat products for the nutrition of the elderly
Human Nutrition & Metabolism, 2023 Purpose: Due to the increased risk of diseases and digestive disorders, a balanced diet for the elderly is necessary for their well-being and health. Understanding the effects of meat consumption is especially important for older adults, who can benefit ...
Sholpan Abzhanova +4 more
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Finite-element modelling of mechanobiological factors influencing sesamoid tissue morphology in the patellar tendon of an ostrich [PDF]
, 2017 The appearance and shape of sesamoid bones within a tendon or ligament wrapping around a joint are understood to be influenced by both genetic and epigenetic factors.
Carter DR +6 more
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Effect of natural antioxidants on the stability of ostrich meat during storage
Grasas y Aceites, 2010 Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ...
Esmat A. Abou-Arab, Ferial M. Abu-Salem
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Foods, 2021 The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate ...
Sumari Schutte +3 more
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‘Ostrich is a Fowl for any Matter’: The ostrich as a ‘strange’ fowl in Jewish literature
HTS Teologiese Studies/Theological Studies, 2018 The size, strange body shape and behaviour of the ostrich aroused the imagination of the ancients, Jews and non-Jews, and therefore beginning from the classical era until recent generations, various legends and beliefs were attached to it.
Abraham O. Shemesh
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Isolation of Lactobacillaceae bacteria from feces of ostrich (Struthio camelus)
The Journal of Poultry Science, 2022 The ostrich (Struthio camelus) is an herbivorous bird with a long and developed hindgut. In the hindgut, there is a dense and highly diverse population of anaerobic bacteria, and active fermentation produces high concentrations of short-chain fatty ...
Misa Onodera +2 more
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