Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat [PDF]
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
doaj +5 more sources
Development of loop-mediated isothermal amplification (LAMP) assay for rapid and sensitive identification of ostrich meat. [PDF]
PLoS ONE, 2014 Animal species identification is one of the primary duties of official food control. Since ostrich meat is difficult to be differentiated macroscopically from beef, therefore new analytical methods are needed.
Amir Abdulmawjood +5 more
doaj +2 more sources
Carcass Categorization and Chemical Composition of Ostrich Meat [PDF]
Macedonian Journal of Animal Science, 2012 This paper presents yield and carcass categorization of ostriches. The categories are the first, second, third, fourth, fifth and parts of rump, back and drumstick with muscles of these parts.
Gacovski, Zivko +3 more
core +3 more sources
The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration [PDF]
Biomolecules, 2021 The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ...
Olaf K. Horbańczuk +5 more
doaj +2 more sources
The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus) [PDF]
Journal of Advanced Veterinary and Animal ResearchObjective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of ...
Nermeen Makram Louis Malak
doaj +2 more sources
Enhancing oxidative stability and sensory properties of ostrich meat using Malva neglecta mucilage nanocomposite coating loaded with Myrtus communis essential oil during refrigeration [PDF]
Food Chemistry: XOstrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coatings made from Malva neglecta mucilage (MLM) including Myrtus communis ...
Atefeh Karimi +6 more
doaj +2 more sources
The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage [PDF]
Molecules, 2019 Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated ...
Olaf K. Horbańczuk +4 more
doaj +2 more sources
Ostrich (Strutio camelus) meat protein quality and digestibility [PDF]
Brazilian Journal of Poultry Science, 2008 The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based
LS Reis, TC Oliveira
doaj +4 more sources
The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran [PDF]
Journal of Advanced Veterinary and Animal Research, 2023 Objective: Arcobacter butzleri, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat.
Sayed Ahmad Nourbakhsh, Ebrahim Rahimi
doaj +2 more sources
The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages [PDF]
MoleculesOstrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance ...
Łukasz Woźniak +6 more
doaj +2 more sources