Results 21 to 30 of about 1,171 (164)
Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat
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
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ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ
Harčova Nauka ì Tehnologìâ, 2019 The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in ...
Е. Biletsky +3 more
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Foods, 2021 The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate ...
Sumari Schutte +3 more
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Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
Brazilian Journal of Poultry Science, 2015 The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and ...
RS Nascimento +3 more
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Quality characteristics of ostrich meat
Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie, 1986 The quality of ostrich meat was evaluated according to final pH value, histological sections, collagen content and solubility, muscle-fibre diameter and sarcomere length, pigment content, cooking loss and water-binding capacity, shear-force value and taste-panel evaluation. Where possible, these values were compared with comparable values obtained from
P. H. Heinze +2 more
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Effect of natural antioxidants on the stability of ostrich meat during storage
Grasas y Aceites, 2010 Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ...
Esmat A. Abou-Arab, Ferial M. Abu-Salem
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Trichinellaspp. in ostrich meat: a public health risk ? [PDF]
Parasite, 2001 In the present work the biological behaviour of T. spiralis and T. pseudospiralis in ostriches is reported. Oral infections were performed in eight ostriches with two infective doses (10,000 and 80,000 larvae) for each species of Trichinella. On day 0, 30 and 60 p.i.
Annabella Moretti +4 more
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FUNCTIONALLY ENRICHED MEAT PRODUCT WITH INCAPSULATED VITAMIN SUPPLEMENT
Алматы технологиялық университетінің хабаршысы, 2022 The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459) has ...
A. ISKINEYEVA +6 more
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The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran
Journal of Advanced Veterinary and Animal Research, 2023 Objective: Arcobacter butzleri, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat.
Sayed Ahmad Nourbakhsh, Ebrahim Rahimi
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The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 In this study, the effect of sodium chloride concentration and duration of osmotic treatment on physicochemical characteristics of meat pieces with treatment of tragacanth gum and salep gum was investigated. In order to increase the moisture transfer and
Samaneh Alamatian +3 more
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