Results 91 to 100 of about 606,400 (211)
Ostrich (Struthio camellus) carcass yield and meat quality parameters
Brazilian Journal of Poultry Science, 2007 This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned.
A Balog, ICL Almeida Paz
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, 2011 In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali +9 more
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Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2019 This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and ...
Alaa M.S. Al-Baidhani +1 more
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The quality of the meat of ostriches transported over various distances
Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego, 2016 The aim of the study was to determine the effects of different transport distances from the farm to the slaughterhouse in summer on the quality of ostrich meat. The experimental materials were 110 ostriches aged 10-12 months, raised on four Polish farms.
Anna Wójcik +4 more
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Chemical and bacteriological quality of newly Trade Ostrich’s Meat Cuts
International Journal of Science and Research ArchiveIn Egypt, ostrich meat as a production animal is relatively under-researched compared to other farmed animals, especially regarding its meat quality. Despite ostrich farming being prominent for feather production in the early 20th century, its meat is ...
Donia Hany Mahmoud +3 more
semanticscholar +1 more source
Anatomical description of the ostrich (Struthio camelus) skeleton: case report [PDF]
Biotemas, 2012 Ostrich (Struthio camelus) is a bird characterized by its large size, it can achieve 2.8m in height and weight over 150kg. It has an Egyptian origin and then spread throughout Africa.
Ana Greice Borba Leite +4 more
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Proximate Analysis of Ostrich Meat to Assess the Quality in Chilled and Frozen Condition
Nepalese Veterinary Journal, 2018 Ostrich meat is very popular due to its healthy composition thereby increasing its demand globally. Therefore, one study has been made on quality of ostrich meats of different ages at chilled and frozen conditions by targeting product development.
R. Yadav, A. Mishra
semanticscholar +1 more source
Comparative Evaluation of the Chemical, Physical and Microbiological Characteristics of Beef and Ostrich Meat Burger [PDF]
, 2023 Ostrich meat is gradually becoming recognized as an alternative to red meat now a days. The main objectives of this study were to evaluate the quality characteristics of burger processed from the meat of ostrich and beef, to investigate the existence of ...
Elhashmi, Yasir Hilal Abdalla +4 more
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Textural, chemical and sensory properties of döners produced from beef, chicken and ostrich meat [PDF]
, 2013 In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat döners empirically produced were compared.
Kayaardi S. +5 more
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Veterinaria, 2013 Ostrich (Struthio camelus) is the largest living bird not indiginious in our climate, but with a currently increasing trend of farm breeding in Bosnia and Herzegovina for the purposes of food and leather industry.Beside the standard laboratory methods ...
Rizah Avdić +2 more
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