Results 101 to 110 of about 606,400 (211)
Ostrich meat quality and the situation on the Czech market
, 2012 This thesis solves a question of ostrich breeding and carcass processing of ostrich meat. Furthermore the quality of ostrich meat and its position on today market.
LIBÍNSKÁ, Dana
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CASE STUDY; ISOLATION AND IDENTIFICATION OF BACTERIAL PATHOGENS CAUSING EMBRYONIC AND BABY OSTRICH MORTALITY IN AN EGYPTIAN FARM DURING 2024 [PDF]
Assiut Veterinary Medical JournalOstriches are raised in several farms for their premium meat, which is higher in protein, lower in fat, and lower in cholesterol than other meats. Embryonic death greatly affects the hatchability rates, presenting significant challenges for the ostrich ...
AFAF KHEDR +6 more
doaj +1 more source
Ostrich meat as a new human food
, 2001 Devekuşu üretimi tüm dünyada hızla artmaktadır. Devekuşu yetiştiriciliği, üreme özelliklerinin yüksek olması, değerli deri, tüy ve ete sahip olması nedeniyle ülkemizde de yaygınlaşmaktadır. Devekuşu etinin üstün kalitesi sığır eti ile karşılaştırılabilir
Turp, Gülen Yıldız +1 more
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THE USE OF MEAT OSTRICH AS A RAW MATERIAL FOR SPECIALTY PRODUCTS [PDF]
, 2016 This article examines the use of ostrich meat as the basis for the production of meat products specialized direction. The results of study of the chemical, amino acid, fatty acid and vitamin composition of ostrich meat.Suggested dietary supplements for ...
Natal\u27ja Jur\u27evna Sarbatova +1 more
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Comparison of Two Multiplex PCR Systems for Meat Species Authentication
Journal of Food Quality and Hazards Control, 2019 Background: Meat species adulteration has become a problem of concern. This study aimed to compare two previously published multiplex Polymerase Chain Reaction (PCR) methods for meat species authentication.
D. Al-taghlubee +5 more
doaj
Survey the Effects of Electron Beam on Chemical Quality of Ostrich Meat
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, 2018 BACKGROUND AND OBJECTIVE: Ostrich meat is one of the low-fat and healthy samples of red meat. Irradiation is one of the intervention strategies in order to effectively control food-borne pathogens reducing microbial load and increasing the storage time ...
A Heydari +4 more
doaj
Effects of packaging methods on shelf life of ratite meats
Journal of Veterinary Research, 2017 Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher ...
Horbańczuk Olaf K. +1 more
doaj +1 more source
, 2014 Electrochemical (EC) profiling employing copper nanoparticle-plated screen-printed electrode (Cu(n)-SPE) exhibited specific selectivity and sensitivity to peptides that could efficiently differentiate ostrich meat from pork, beef and chicken, and to ...
張照勤 +10 more
core +1 more source
Tenderness charactherization of ostrich meat commercial cuts
Boletim de Indústria Animal, 2012 The ostrich meat has become an interesting source of protein as well as being an alternative to red meat, because of its healthy fatty acid profile, with a high content of polyunsaturated fatty acids and low content of intramuscular fat, which arouses the interest of people who want a low animal fat diet.
Janaina Conte Hadlich +3 more
openaire +1 more source
Nutritional value and some functional properties of protein in ostrich and camel meat
, 2004 This study was conducted to determine the nutritional value and some functional properties of ostrich and camel meat proteins. Significant differences (p < 0.05) were noted in the proximate composition (except ash) of loin and thigh cuts of both means ...
Abu-Tarboush +2 more
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