Results 21 to 30 of about 606,400 (211)

The effect of vibration massage on the salting process of ostrich meat

Potravinarstvo Slovak Journal of Food Sciences, 2022
Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat ...
Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska   +9 more
openaire   +2 more sources

EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE [PDF]

Journal of Food and Dairy Sciences, 2006
. Meat from the ostrich is becoming increasingly popular throughout the world. The heaithy red meat of ostrich make them very important for many livestock industries.
Ferial Abu-Salem, Esmat Abou-Arab,
doaj   +5 more sources

Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters [PDF]

Техника и технология пищевых производств, 2018
Domestic and international experience confirm the expediency of enzymes in meat industry. Enzymes are used for biomodification proposes when it goes about raw materials with the high-content of connective tissue, e.g.
Kolodyaznaya V., Shestopalova I., Kiprushkina E., Rogozina E., Golovinskaia O.   +4 more
doaj   +2 more sources

Active packaging coating based on Ocimum basilicum seed mucilage and Hypericum perforatum extract: Preparation, characterization, application and modeling the preservation of ostrich meat

Applied Food Research
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness.
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki   +4 more
doaj   +2 more sources

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

Frontiers in Sustainable Food Systems
The demand for clean-label products continues to rise, as consumers increasingly prioritize natural and transparent ingredient lists. Natural substances are generally deemed safe for consumption by consumers.
Muhammad Zubair Khalid, Hafiza Saima, Muhammad Tahir Nadeem, Kanza Saeed, Muhammad Sajid Arshad, Waseem Khalid, Hamad Rafique, Muqaddas Fatima, Tawfiq Alsulami, Abdulhakeem Alzahrani   +9 more
doaj   +2 more sources

Lipid profile and quality indices of ostrich meat and giblets

Poultry Science, 2018
In this study, the lipid profile of 5 different edible tissues (leg, thigh, heart, gizzard, and liver) of ostrich was analyzed. Ostrich edible tissues presented a low fat content (38%), namely, linoleic and arachidonic acids. The leg presented simultaneously the highest PUFA/saturated fatty acids (SFA), the lowest n-6/n-3 ratios, and the most favorable
Antunes, Irene, Ribeiro, Maria, Pimentel, F.B., Alves, S.P., Bessa, R.J.B., Oliveira, M.B., Quaresma, M.A.G.   +6 more
openaire   +4 more sources

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Journal of Veterinary Research, 2016
In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the
Horbańczuk Olaf K., Wierzbicka Agnieszka   +1 more
doaj   +2 more sources

Nutrient requirements and feeding management for ostrich during breeding and production: A comprehensive review [PDF]

Poultry Science
Ostrich farming has emerged as a significant contributor to the livestock industry, driven by the high value of its meat, hides, feathers, and oil in international markets.
Muhammad Zeeshan Akram, Zeshan Ali, Hassan Jalal, Muhammad Awais Sarfraz, Muhammad Umair Asghar, Abdul Rauf, Ludovica Maria Eugenia Mammi, Paolo Pezzi, Melania Giammarco, Isa Fusaro   +9 more
doaj   +2 more sources

Characteristics of ostrich meat in manufacturing sausage in comparison with beef

Online Journal of Animal and Feed Research, 2021
Ostrich meat has become one of the most popular meat around the world. The objectives of this study are to evaluate the quality characteristics of processed meat, compared to products made from beef.
Yasir Hilal ELHASHMI, Sulafa Yousif FALIH, Mohammed Elkhatim Ibrahim ABDALMAGEED   +2 more
openaire   +2 more sources

Innovative postbiotic-chia seed mucilage packaging to extend ostrich meat quality and shelf life: development and Support Vector Regression (SVR) modeling of quality parameters

Food Production, Processing and Nutrition
Lactococcus lactis is a safe lactic acid bacterium widely used in the food industry. This study aimed to develop an active edible coating by combining chia seed mucilage with different concentrations (0%, 1%, and 2%) of cell-free supernatant (CFS) from L.
Bahareh Goudarzi Shams Abadi, Mohammad Hojjati, Hossein Jooyandeh, Behrooz Alizadeh Behbahani, Alireza Vasiee, Morteza Taki   +5 more
doaj   +2 more sources