Results 181 to 190 of about 14,286 (214)

Proximate, amino acid and mineral composition of ostrich meat

Food Chemistry, 1996
The 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, 2012
A 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, Britz, Trevor J., Hoffman, Louwrens C.   +2 more
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[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
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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
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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
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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
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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
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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
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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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