Introducing an alternative nonlinear model to characterize the growth curve in ostrich. [PDF]
Poult SciGhavi Hossein-Zadeh N.
europepmc +1 more source
DNA Barcoding in Meat Authentication: Principles, Applications, and Future Perspectives. [PDF]
FoodsHu J, Wei H, Jiang Y, Xue Q, Wang F.
europepmc +1 more source
Emerging analytical techniques for lipid profiling in food products: insights into processing effects and quality control. [PDF]
Food Chem XKathuria D +5 more
europepmc +1 more source
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Ostrich meat, an important product of the ostrich industry: a southern African perspective
World's Poultry Science Journal, 1999Ostrich meat may be consumed as a healthy alternative to beef. The establishment of ostrich farming systems is not sufficient to satisfy consumer demand without the use of a successful production and marketing strategy. Given the current export driven nature of the industry in Southern Africa and the need for the development of a domestic market, a ...
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Dioxins and PCBs in ostrich meat and eggs: levels and implications
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2017Although consumption of eggs is an essential part of our diet, limited information is available for table eggs other than those laid by hens. The aim of our study was to determine concentrations of polychlorinated dibenzofurans (PCDD/Fs), dioxin-like (DL-) and non-dioxin-like (NDL) polychlorinated biphenyls (PCBs) in ostrich eggs and meat available on ...
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Citrus pulp as an ingredient in ostrich diet: effects on meat quality
Meat Science, 2004The purpose of this trial was to study the effects of citrus pulp inclusion in ostrich diets on meat quality, evaluated on iliofibularis and gastrocnemius muscles. M.
P Pennisi, M Bella
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Effects of packaging atmospheres on shelf-life quality of ground ostrich meat
Meat Science, 2006Fresh ground ostrich meat was packaged under high oxygen (O2), high nitrogen (N2), vacuum (VAC) and ambient air (AIR) atmospheres, stored at 4±1°C and displayed under 1700±100lux of fluorescent lighting for 9 days. The meat was evaluated for changes in typical shelf-life characteristics consisting of pH, color properties (CIE L(∗), a(∗), b(∗), and ...
Atif Can Seydim, P L Dawson, J C Acton
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Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat
Meat Science, 1998In several European countries ostrich breeding has now become quite common. In Italy this has also given rise to the need for regulations for the slaughtering of Ratites. The present work studies and compares the physico-chemical characteristics of the meat from the thigh of the ostrich with the same anatomical cuts of turkey and bovine.
M A, Paleari +6 more
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Effects of electrical and mechanical stunning methods on meat quality in ostriches
Meat Science, 1999The effect of electrical and captive needle air pressure stunning methods on some meat quality parameters was examined in ostriches under practical conditions. One hundred and fifteen ostriches were used in three experiments. The ostriches were stunned either electrically (head only) or by using a captive needle with air pressure.
Lambooij, E. +4 more
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Capillary electrophoresis for bovine and ostrich meat characterisation
Food Chemistry, 2010The objective of this study was to characterise, compare and quantify the water soluble protein (WSP) and salt soluble protein (SSP) fractions from bovine and ostrich muscle by using sodium dodecyl sulphate polymer-filled capillary gel electrophoresis (CE-SDS).
Belinda Vallejo-Cordoba +2 more
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