Ostrich Meat: A Review on Nutritional Properties and Health Benefits [PDF]
Food Science of Animal ResourcesOstrich meat, a lesser-known but increasingly popular alternative in the poultry industry, providing wide range of essential nutrients and bioactive compounds beneficial for human health.
Muhammad Asif Arain +6 more
doaj +7 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 +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 +2 more
exaly +4 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 +3 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 +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 +3 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 +3 more sources
International Journal of Food Properties, 2021 The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb ...
Muhammad Haseeb Ahmad +2 more
exaly +3 more sources
Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time. [PDF]
Molecules, 2021 The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage.
Horbańczuk OK +4 more
europepmc +2 more sources
The Effect of Chitosan Edible Coating Containing Nanoemulsion of <i>Eryngium campestre</i> Essential Oil on the Quality of Ostrich Meat During Storage in Refrigerator. [PDF]
Food Sci NutrThe objective of this study was to determine the effect of chitosan edible coating containing Eryngium campestre (zulang) essential oil (EO) nanoemulsion on the quality of ostrich meat during refrigerated storage.
Moadab FR, Azizkhani M.
europepmc +2 more sources