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2004
Recently, the organised ostrich production has been increasing in Croatia. Ostrich meat differs from the meat of other animals for slaughter. Among other characteristics it is not fat, it is lean and easily separated from bones and connective tissue. Although it can be compared with bovine meat due to its red colour and taste, ostrich meat is as tender
Cvrtila, Željka +3 more
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Recently, the organised ostrich production has been increasing in Croatia. Ostrich meat differs from the meat of other animals for slaughter. Among other characteristics it is not fat, it is lean and easily separated from bones and connective tissue. Although it can be compared with bovine meat due to its red colour and taste, ostrich meat is as tender
Cvrtila, Željka +3 more
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CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS
Journal of Muscle Foods, 2003ABSTRACTTwo value‐added ostrich meat product prototypes were prepared and evaluated by a consumer panel (n = 132) against similar products manufactured entirely from pork. Ostrich “ham” and a control pork ham product were prepared by a traditional ham cure, and Polish sausage products were formulated with either all‐pork or a 67% ostrich/33 % pork ...
D. R. McKENNA +6 more
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[Review of the production of ostrich meat].
Tijdschrift voor diergeneeskunde, 2000Ostrich meat was originally considered to be a by-product of the leather industry. Ostrich farming focused on the production of good quality hides and was mainly based on experience. Since a few years there has been a move from hide production to meat production; however, little is known about ostrich meat production which has consequences for ...
E, Lambooij, C, Pieterse
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The dietetic value of ostrich meat
2002Today the nutritional and dietetics necessity induced at research of new aliments to introduce in the daily diet. While in under-developed countries the need of survival obliges the people to use any animal or vegetal aliments, the Occidental countries show the difficulty of adaptation about no traditional aliments.
Ferrara Lydia +2 more
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Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep
Meat Science, 2019This study involved coating of ostrich meat pieces (30 × 30 × 20 mm) with tragacanth gum (0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt solution (5, 15, and 27%) with the immersing duration of 1, 2, 4, 12, and 24 h to accelerate the transfer of moisture and minimize solid gain.
Samaneh, Alamatian +3 more
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Comparison of meat quality characteristics between young and old ostriches
Meat Science, 2001Comparison of CIELAB colour values of the m. iliofibularis derived from 14 month old and 8 year old ostriches have indicated that an increase in age is accompanied with a significant ...
Hoffman, L. C., Fisher, P.
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Characteristics of Ostrich Meat (A Review)
2002Önceleri sadece tüyü ve derisi için avlanan yabani devekuşları bugün G. Afrika, Amerika Birleşik Devletleri’nin güney bölgeleri,bazı Avrupa ülkeleri ve İsrail’ de özellikle derisi ve etine olan talebi karşılamak ve damızlık ihtiyacına cevap verebilmek amacıyla ticari çiftliklerde yetiştirilmektedir.
TOPAL, Songül, SALMAN, Necati
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Proximate, amino acid and mineral composition of ostrich meat
Food Chemistry, 1996The proximate composition, amino acid composition and mineral composition of three different muscles from the legs of seven ostriches were determined. Results indicated that components analyzed remained relatively constant between different muscles. Ostrich meat is characterized by an extremely low intramuscular fat content.
J. Sales, J.P. Hayes
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The effect of feed withdrawal during lairage on meat quality characteristics in ostriches
Meat Science, 2005Commercially reared ostriches (n=84) were randomly allocated to one of two groups. The first group (stressed: n=38) was deprived of food for a period of 2.5 days prior to slaughter, to simulate the stress experienced by slaughter ostriches held in holding pens (lairage) at a commercial ostrich abattoir over a weekend.
Van Schalkwyk S.J. +3 more
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Ostrich meat shows nutritional advantages
2013Having been faced with the fact that the mankind feeds less healthy and the number of people with cancer and cardiovascular diseases increases as a result of inappropriate diet, the nutritionists’ advice is to decrease the fat and cholesterol in the nutrition, and as for the meat, they suggest low fat meat rich in protein. The World Health Organization
Naseva, Dijana +2 more
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