Results 31 to 40 of about 14,197 (216)

Structure and age-dependent development of the turkey liver: a comparative study of a highly selected meat-type and a wild-type turkey line [PDF]

, 2019
In this study the macroscopic and microscopic structure of the liver of a fast growing, meat-type turkey line (British United turkeys BUT Big 6, n = 25) and a wild-type turkey line (Wild Canadian turkey, n = 48) were compared at the age of 4, 8, 12, 16 ...
Custodis, Pia, Gemeinhardt, Ole, Hafez, Hafez Mohamed, Hirschberg, Ruth M., Hünigen, Hana, Mainzer, Kathleen, Masri, Salah Al, Plendl, Johanna, Richardson, Kenneth C.   +8 more
core   +1 more source

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   +1 more source

Evaluation of microbiology and nutritive quality of exotic meats

Semina: Ciências Agrárias, 2015
Vacuum-packed and frozen of ostrich (Struthio camelus), alligator (Caiman latirostris) and wild boar (Sus scrofa) meat samples were obtained in an authorized commercial store in Maringá/Paraná.
Ricardo Antonio Pilegi Sfaciotte , Vanessa Karla Capoia Vignoto , Rejane Machado Cardozo , Patrícia Marques Munhoz , Adriana Aparecida Pinto , Sheila Rezler Wosiacki , Gisela Cristiane Ferraro , Maria José Baptista Barbosa   +7 more
doaj   +1 more source

Safety evaluation of the food enzyme lysozyme from hens' eggs. [PDF]

EFSA J
Abstract The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by E.P.S. S.P.A. Egg Powder Specialists. No issue of concern was identified from the food enzyme manufacturing process. It is intended to be used in three food manufacturing processes. The dietary exposure was estimated to be up to 6.943
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Cavanna D, Fernández-Fraguas C, De Sousa RF, di Piazza G, Liu Y.   +17 more
europepmc   +2 more sources

Chemical composition and amino acid profile of African ostrich meat [PDF]

Технологія виробництва і переробки продуктів тваринництва
The 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   +1 more source

Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
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, A.B. Fonseca, M.B.S. Feijó, R.M. Franco, Z.B. Miranda   +4 more
doaj   +1 more source

Linguiças frescais elaboradas com carne de avestruz: características físico-químicas Ostrich Brazilian sausage: physicochemical characteristics

Ciência Rural, 2012
A carne de avestruz por apresentar baixos conteúdos de colesterol, gordura intramuscular e altas percentagens de ácidos graxos poli-insaturados ômega-3 é considerada uma carne vermelha saudável e de grande aceitação junto aos consumidores.
Rafael Soares Nascimento, Ana Beatriz Monteiro Fonseca, Robson Maia Franco, Zander Barreto Miranda   +3 more
doaj   +1 more source

Ostrich Meat: Nutritional, Breeding, and Consumption Aspects. The Case of Spain [PDF]

Journal of Food and Nutrition Research, 2014
The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the benefits of poultry and red meat.
Medina, F. Xavier, Aguilar Moreno, Estefanía   +1 more
openaire   +3 more sources

Detection and characterization of meat adulteration in various types of meat products by using a high-efficiency multiplex polymerase chain reaction technique

Frontiers in Nutrition, 2022
Identification of meat authenticity is a matter of increasing concerns due to religious, economical, legal, and public health reasons. However, little is known about the inspection of eight meat species in one tube reaction due to technological challenge
Caijiao Yang, Guowei Zhong, Song Zhou, Yingqi Guo, Daodong Pan, Sha Wang, Qianqian Liu, Qiang Xia, Zhendong Cai   +8 more
doaj   +1 more source

Processing, physicochemical, and sensory analyses of ostrich meat hamburger [PDF]

Food Science and Technology, 2012
The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of
Souza, Vera Lúcia Ferreira de, Sasaki, Jaqueline Yumi, Franco, Maria Luiza Rodrigues de Souza, Barbosa, Maria José Baptista, Cardozo, Rejane Machado   +4 more
openaire   +3 more sources