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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
openaire +2 more sources
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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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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Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat
Meat Science, 1999Previously 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
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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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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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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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Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis
Meat Science, 2012A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1 month at -20°C before thawing.
Leygonie, Coleen +2 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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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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