Results 181 to 190 of about 606,400 (211)

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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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
openaire   +1 more source

Cholesterol content and fatty acid composition of ostrich meat as influenced by subspecies

Meat Science, 1998
Two muscles, the m. gastrocnemius and m. iliofibularis, were excised from the left legs of six Red Neck (Struthio camelus massaicus) and six Blue Neck (Struthio camelus australis) ostriches and analysed for lipid and cholesterol content and fatty acid composition.
Horbañczuk, J., Sales, J., Celeda, T., Konecka, A., Ziêba, G., Kawka, P.   +5 more
openaire   +5 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
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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
openaire   +1 more source

Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat

Journal of Food Measurement & Characterization, 2023
Behzad Akbarzade Najar, P. Ariaii, Mahroo Esmaeili, R. Bagheri   +3 more
semanticscholar   +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

Peculiarities of slaughter and meat quality of ostrich

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

Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat

Journal of Food Measurement & Characterization, 2023
Azin Kiakojori, P. Ariaii, R. Bagheri, Mahroo Esmaeili   +3 more
semanticscholar   +1 more source