Results 171 to 180 of about 606,400 (211)

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

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2022
In recent years, there has been a growing interest in ostrich breeding, and the commercial breeding of these birds has attracted the attention of new breeders, and it has become a great alternative to agricultural production.
Kalima Manap, M. Serikkyzy
semanticscholar   +1 more source

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

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 (
L. Hoffman, K. Pretorius, P. Gouws, J. Marais, T. Needham   +4 more
semanticscholar   +1 more source

Effects of electrical and mechanical stunning methods on meat quality in ostriches

Meat Science, 1999
The 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., Potgieter, C.M., Britz, C.M., Nortjé, G.L., Pieterse, C.   +4 more
openaire   +3 more sources

Quality of ostrich meat.

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, Kozačinski, Lidija, Zdolec, Nevijo, Hadžiosmanović, Mirza   +3 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

[Review of the production of ostrich meat].

Tijdschrift voor diergeneeskunde, 2000
Ostrich 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
openaire   +1 more source

Capillary electrophoresis for bovine and ostrich meat characterisation

Food Chemistry, 2010
The 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, Roberto Rodríguez-Ramírez, Aarón F. González-Córdova   +2 more
openaire   +1 more source

The dietetic value of ostrich meat

2002
Today 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, Montesano Domenico, Castaldo Sabatino   +2 more
openaire   +2 more sources

Physicochemical and antimicrobial properties of kefiran /waterborne polyurethane film incorporated with essential oils on refrigerated ostrich meat

LWT, 2018
The evaluation of the physicochemical and antimicrobial properties of kefiran/waterborne polyurethane blend (K/WPU) film incorporated with Zataria multiflora (ZM) and Rosmarinus officinalis essential oils (RO) with concentration 5, 10, 15 and 20% (v/v ...
Fatemeh Hedayati Rad, A. Sharifan, G. Asadi   +2 more
semanticscholar   +1 more source