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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 ...
R G Cooper
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Ostrich meat shows nutritional advantages [PDF]
, 2013 Having 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
core +3 more sources
HISTOLOGICAL STUDIES OF BLACK AFRICAN OSTRICH MEAT
Agro-industrial technologies of the Central RussiaThis study presents a morphological analysis of the striated skeletal muscle tissue of the thigh in the African ostrich (Struthio camelus) aimed at identifying the relationship between muscle microstructure and the tech-nological properties of the meat ...
S. S. Pateev
semanticscholar +2 more sources
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 ...
Louwrens C Hoffman, L C Hoffman
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Dioxins and PCBs in ostrich meat and eggs: levels and implications
Food Additives & Contaminants: Part A, 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 ...
Jadwiga Piskorska-Pliszczynska +5 more
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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, D Barbagallo, M Bella
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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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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 ...
Atıf Can Seydim, P L Dawson, J C Acton
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Meat Science, 2011 Effects of various concentrations of O-2/CO2 in modified atmosphere packaging on the microbiological quality and shelf-life of ostrich meat was investigated. Nine-12 months old ostriches were used.
Enver Barış Bingöl
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