Results 171 to 180 of about 14,286 (214)

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   +3 more sources

Ostrich meat, an important product of the ostrich industry: a southern African perspective

World's Poultry Science Journal, 1999
Ostrich 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 ...
openaire   +3 more sources

Microbiological quality of vacuum-packed retail ostrich meat in Spain

Food Microbiology, 2004
Abstract The microbial levels (cfu/g and cfu/cm2) of retail refrigerated vacuum-packed ostrich steaks was assessed in Spain. Samples were purchased within 3 to 7 days after packaging. Physicochemical parameters (pH, Aw and Eh) were also determined. Average counts (log10 cfu/g) were 7.32 (total aerobic counts–TAC, determined at 30°C), 7.09 (mesophilic)
Carlos Alonso-Calleja, Beatriz Martı́nez-Fernández, Miguel Prieto, Rosa Capita   +3 more
openaire   +3 more sources

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

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

Comparison of meat quality characteristics between young and old ostriches

Meat Science, 2001
Comparison 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.
openaire   +3 more sources

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

Dioxins and PCBs in ostrich meat and eggs: levels and implications

Food Additives & Contaminants: Part A, 2017
Although 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, Pawel Strucinski, Szczepan Mikolajczyk, Marek Pajurek, Sebastian Maszewski, Wojciech Pietron   +5 more
openaire   +2 more sources