Results 141 to 150 of about 1,171 (164)

Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat

Meat Science, 1999
Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses were vacuum-packaged, frozen to -40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that ostrich meat was very dark in color, initially and ...
M M, Otremba, M E, Dikeman, E A, Boyle
openaire   +2 more sources

Veterinary - sanitary examination of ostrich meat

2004
The purport is to separate healthy from suspect or ill animals, and also to pay attention to certain important disease that affect this family of running birds.
Hadžiosmanović, Mirza, Njari, Bela, Kozačinski, Lidija, Mioković, Branimir   +3 more
openaire   +1 more source

Ostrich Meat and its Characteristics

Changes in nutrition habits has increased the tendency towards healthy and alternative foods. Ostrich meat is a healthy product for human nutrition since it contains less fat and cholesterol in addition to its high level of protein. It possess similar appearance, texture and tastes to red meat.
BİNGÖL, Enver Barış, ERGÜN, Özer
openaire   +1 more source

Peculiarities of slaughter and meat quality of ostrich

Meat Industry Journal, 2020
S.B. Verbytskyi, N.F. Usatenko, S.S. Pateev   +2 more
openaire   +1 more source

Public health risks of ostrich and crocodile meat.

Revue scientifique et technique (International Office of Epizootics), 1998
This paper discusses the infectious agents and chemical substances potentially capable of contaminating the meat of ostriches and crocodiles and which thus pose a danger to human handlers and consumers. For ostrich meat, there is no danger from Crimean-Congo haemorrhagic fever or spongiform encephalopathy. Contamination of ostrich meat with salmonellae,
openaire   +1 more source

Production of ostrich meat pâtés: Design of a food safety management system

Food Science and Technology International, 2023
Kalima Manap
exaly  

Venison, aquaculture and ostrich meat procution: Action 2003

2016
No Abstract.
Conroy, AM, Gaigher, IG
openaire   +1 more source

Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat

Journal of Food Science, 2003
Estrella Sayas-Barberá, Esther Sendra
exaly  

The food preference on the cooking methods of Ostrich meat

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2005
Mineki, Machiko, Tanahashi, Nobuko, Sainen, Sachie, Watanabe, Kouichi   +3 more
openaire   +1 more source

Microbiological quality of vacuum-packed retail ostrich meat in Spain

Food Microbiology, 2004
MIGUEL Prieto Maradona, Rosa Capita, CARLOS Alonso-Calleja   +2 more
exaly