Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat
Molecules, 2018 The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may ...
Żaneta Zdanowska-Sąsiadek +14 more
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Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Grasas y Aceites, 2008 Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied.
Ferial M. Abu-Salem, Azza A. Abou-Arab
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cDNA cloning and sequencing of ostrich Growth hormone [PDF]
Archives of Biological Sciences, 2012 In recent years, industrial breeding of ostrich (Struthio camelus) has been widely developed in Iran. Growth hormone (GH) is a peptide hormone that stimulates growth and cell reproduction in different animals.
Doosti Abbas +2 more
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Physicochemical and microscopic characterization of dehydrated ostrich eggs
Pesquisa Agropecuária Tropical, 2014 Approximately 20% of ostrich eggs are infertile and can be consumed by humans, however, its high volume and perishability indicate the need of appropriate technological processes.
Jailane de Souza Aquino +3 more
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Whole Genome Characterization and Genetic Evolution Analysis of a New Ostrich Parvovirus
Viruses, 2020 Ostrich diseases characterized by paralysis have been breaking out in broad areas of China since 2015, causing major damage to the ostrich breeding industry in China.
Kunpeng Yuan +18 more
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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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DETERMINATION OF SOME HEAVY METAL RESIDUES IN SERUM AND TISSUES OF OSTRICH AND QUAILS [PDF]
Veterinary Medical Journal - Giza, 2006 Contamination with heavy metals and its relationship to public health have a considerable concern in the last few years. Lead, cadmium and copper residues were determined in thirty birds (Fifteen from each of ostrich and quails).
SAFAA ABD EL-HAMID
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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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EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE [PDF]
Journal of Food and Dairy Sciences, 2006 . Meat from the ostrich is becoming increasingly popular throughout the world. The heaithy red meat of ostrich make them very important for many livestock industries.
Ferial Abu-Salem, Esmat Abou-Arab,
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Three-dimensional anatomy of the ostrich (Struthio camelus) knee joint [PDF]
PeerJ, 2014 The three-dimensional anatomy of the ostrich (Struthio camelus) knee (femorotibial, femorofibular, and femoropatellar) joint has scarcely been studied, and could elucidate certain mechanobiological properties of sesamoid bones.
Kyle P. Chadwick +3 more
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