Improving Microbial Quality of Ostrich Meat Using Mechanically Deboned Chicken Meat Protein Nanocomposite Coating Incorporated With <i>Ziziphora clinopodioides</i> Essential Oil and Eugenol During Cold Storage. [PDF]
Food Sci NutrThe objective of this study was to compare the in vitro antibacterial activities of conventional (non‐nanocomposite) and nanocomposite (nanoclay‐based) coatings made from mechanically deboned chicken meat protein (MDCM‐P) enriched with Ziziphora ...
Barkhordari H +6 more
europepmc +3 more sources
Ostrich (Strutio camelus) meat protein quality and digestibility [PDF]
Brazilian Journal of Poultry Science, 2008 The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based
LS Reis, TC Oliveira
doaj +6 more sources
Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2017 The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ― 100% ostrich meat; Formula 2 ― 50% ostrich meat + 50% pork; and Formula 3 ― 50%
R.S. Nascimento +4 more
doaj +4 more sources
Shelf Life Extension and Quality Improvement of Fresh Ostrich Meat by Active Chitosan Coating Enriched With Fennel Extract. [PDF]
Food Sci NutrThe present study aimed to evaluate the effect of chitosan (CS, 2%, w/v), fennel extract (FE, 1.5%, v/v), and CS + FE (2%, w/v CS + 1.5%, v/v FE) coatings on the physicochemical, microbial, and sensory properties of ostrich meat (OM) at 0, 7, and 15 days
Salari M, Yazdany M.
europepmc +2 more sources
The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. [PDF]
Food Sci Nutr, 2020 Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during ...
Heydari S +3 more
europepmc +2 more sources
CARCASS CATEGORIZATION AND CHEMICAL COMPOSITION OF OSTRICH MEAT [PDF]
Macedonian Journal of Animal Science, 2012 This paper presents yield and carcass categorization of ostriches. The categories are the first, second, third, fourth, fifth and parts of rump, back and drumstick with muscles of these parts. In this paper the results of chemical composition of ostrich meat are also presented. Ostrich slaughter age was 14 months.
Kuzelov, Aco +3 more
core +5 more sources
Chemical composition and amino acid profile of African ostrich meat [PDF]
Технологія виробництва і переробки продуктів тваринництваThe article presents a comprehensive analysis of the chemical composition, amino acid profile, and histological features of Ukrainian-produced African ostrich meat compared with traditional meat raw content of protein, fat, cholesterol, amino acids, as ...
Israelian V., Holembovska N.
doaj +2 more sources
Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat [PDF]
Molecules, 2018 The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may ...
Żaneta Zdanowska-Sąsiadek +14 more
doaj +3 more sources
Новые технологииIntroduction. Microbiological assessment of the quality and safety of black African ostrich meat has been conducted.The goal of the research is to analyze the microbiological parameters of meat in order to confirm its compliance with sanitary standards ...
S. S. Pateev, Yu. N. Cherneta
doaj +2 more sources
Processes, 2021 Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the
Edyta Juszczuk-Kubiak +2 more
exaly +2 more sources