Results 181 to 190 of about 14,197 (216)

Characteristics of Ostrich Meat (A Review)

2002
Önceleri sadece tüyü ve derisi için avlanan yabani devekuşları bugün G. Afrika, Amerika Birleşik Devletleri’nin güney bölgeleri,bazı Avrupa ülkeleri ve İsrail’ de özellikle derisi ve etine olan talebi karşılamak ve damızlık ihtiyacına cevap verebilmek amacıyla ticari çiftliklerde yetiştirilmektedir.
TOPAL, Songül, SALMAN, Necati
openaire   +1 more source

Veterinary - sanitary examination of ostrich meat

2004
The purport is to separate healthy from suspect or ill animals, and also to pay attention to certain important disease that affect this family of running birds.
Hadžiosmanović, Mirza, Njari, Bela, Kozačinski, Lidija, Mioković, Branimir   +3 more
openaire   +1 more source

Citrus pulp as an ingredient in ostrich diet: effects on meat quality

Meat Science, 2004
The 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.
LANZA, Massimiliano, FASONE V, GALOFARO V, BARBAGALLO D, BELLA, MARCO SEBASTIANO, PENNISI P.   +5 more
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   +1 more source

Ostrich Meat and its Characteristics

Changes in nutrition habits has increased the tendency towards healthy and alternative foods. Ostrich meat is a healthy product for human nutrition since it contains less fat and cholesterol in addition to its high level of protein. It possess similar appearance, texture and tastes to red meat.
BİNGÖL, Enver Barış, ERGÜN, Özer
openaire   +1 more source

Public health risks of ostrich and crocodile meat.

Revue scientifique et technique (International Office of Epizootics), 1998
This paper discusses the infectious agents and chemical substances potentially capable of contaminating the meat of ostriches and crocodiles and which thus pose a danger to human handlers and consumers. For ostrich meat, there is no danger from Crimean-Congo haemorrhagic fever or spongiform encephalopathy. Contamination of ostrich meat with salmonellae,
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Chemical and bacteriological quality of newly Trade Ostrich’s Meat Cuts

International Journal of Science and Research Archive
In Egypt, ostrich meat as a production animal is relatively under-researched compared to other farmed animals, especially regarding its meat quality. Despite ostrich farming being prominent for feather production in the early 20th century, its meat is gaining popularity among Egyptian consumers.
null Donia Hany Mahmoud, null Ali Meawad Ahmed, null Gamal Gomaa Medani, null Nada Ibrahim Hussein Ahmed   +3 more
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Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly  

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Wb Holman, David L Hopkins   +2 more
exaly  

Peculiarities of slaughter and meat quality of ostrich

Meat Industry Journal, 2020
S.B. Verbytskyi, N.F. Usatenko, S.S. Pateev   +2 more
openaire   +1 more source