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
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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
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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
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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
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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 ...
Waseem Khalid +4 more
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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
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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
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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
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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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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
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