Results 161 to 170 of about 14,197 (216)

Electrochemical Measurement of Freeze-Thaw Cycle Impact on Sarcoplasmic Oxidation in Beef. [PDF]

ACS Meas Sci Au
Bhandari S, A Devage S, Kumar R, Ramanathan R, Krishnan S.   +4 more
europepmc   +1 more source

Chefs Saddle Up-Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France. [PDF]

Foods
Vial C, Lamy A, Sebbane M.
europepmc   +1 more source

Anatomical and Functional Study of the Ostrich (Struthio camelus) Lung through Macroscopic Analysis in Combination with Optical and Electron Microscopy Techniques. [PDF]

Animals (Basel)
Makanya A, Djonov V.
europepmc   +1 more source

Linking farmers to markets through valorisation of local resources. The case for intellectual property rights of indigenous resources : IPR DURAS Project, Scientific Report [PDF]

, 2010
Biénabe, Estelle, Bramley, Cerkia, Kirsten, Johann F., Troskie, Dirk   +3 more
core  

Refinement of Poultry Standing in Japan Based on Recent Anthropo-ornithological Perspectives. [PDF]

J Poult Sci
Tajima A.
europepmc   +1 more source

SELECTED PAPERS, ANNUAL MEETINGS, SAEA, BIRMINGHAM, ALABAMA, FEBRUARY 1997 [PDF]

Anonymous
core   +1 more source

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Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat

Meat Science, 1998
In 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, S, Camisasca, G, Beretta, P, Renon, P, Corsico, G, Bertolo, G, Crivelli   +6 more
openaire   +2 more sources

CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS

Journal of Muscle Foods, 2003
ABSTRACTTwo 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, C. A. MORRIS, J. T. KEETON, R. K. MILLER, D. S. HALE, S. D. HARRIS, J. W. SAVELL   +6 more
openaire   +1 more source

Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat

Meat Science, 2022
The quality of hot-deboned (within 90 min post-mortem; left leg) and cold-deboned (
Louwrens C, Hoffman, Karla, Pretorius, Pieter A, Gouws, Jeannine, Marais, Tersia, Needham   +4 more
openaire   +2 more sources