Results 31 to 40 of about 606,400 (211)

Ostrich meat: Production, quality parameters, and nutritional comparison to other types of meats

Journal of Applied Poultry Research, 2014
SUMMARY The poultry industry is considered one of the most efficient industries in producing animal protein. Poultry production consists of several main segments: broilers, commercial eggs, turkeys, ducks, and other poultry, including geese, guinea-fowl, pheasants, quail, and ratites. Currently, ostrich meat is marketed as a healthy red meat because it
H. Al-Khalifa, A. Al-Naser
exaly   +2 more sources

A comparison of the energy use and environmental impacts of raising meat and egg production of ostrich [PDF]

Environmental Resources Research, 2023
This research explores the energy usage and environmental effects of raising ostriches for meat and chickens for eggs. The findings from the energy analysis show that ostrich meat and egg production provide a more comprehensive comparison of energy ...
Behrooz Behboodi, Mohammad Gholami Parashkoohi, Davood Mohammad Zamani, Saeed Firouzi   +3 more
doaj   +1 more source

Clostridioides difficile as a Zoonotic and Foodborne Pathogen: Reviewing the Global Evidence and South African Data. [PDF]

Microbiologyopen
Clostridioides difficile infections are increasingly problematic in areas with already burdened healthcare systems. From a One‐Health perspective, a lack of surveillance in developing countries greatly contributes to the limited information available on the zoonotic and foodborne potential of C. difficile.
Gouws M, Strydom PE, Rip D.
europepmc   +2 more sources

Impact of Season, Semen Collection Frequency and Between-Male Variation on Ostrich Seminal Plasma Composition. [PDF]

Reprod Domest Anim
ABSTRACT This study evaluated the effect of season, semen collection frequency, and male variation on seminal plasma composition of farmed ostriches. Five South African Black ostrich males (4.47 ± 0.95 years of age) were used in spring 2011 and winter 2012.
Muvhali P, Bonato M, Malecki I, Douglas K, Swart P, Cloete S.   +5 more
europepmc   +2 more sources

Development of meat products for the nutrition of the elderly

Human Nutrition & Metabolism, 2023
Purpose: Due to the increased risk of diseases and digestive disorders, a balanced diet for the elderly is necessary for their well-being and health. Understanding the effects of meat consumption is especially important for older adults, who can benefit ...
Sholpan Abzhanova, Lyazzat Baybolova, Gulshat Zhaksylykova, Aigul Tayeva, Talgat Kulazhanov   +4 more
doaj   +1 more source

Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance

Biology, 2022
Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria, and ...
Philipp-Michael Beindorf, Oksana Kovalenko, Sebastian Ulrich, Hanna Geißler, Rüdiger Korbel, Karin Schwaiger, Samart Dorn-In, Irene Esteban-Cuesta   +7 more
doaj   +1 more source

Mycological aspects of ostrich meat products with special reference to toxigenic moulds [PDF]

Veterinary Medical Journal - Giza, 2010
Ostrich luncheon meat and frankfurter samples were produced locally in Egypt, and relatively highly contaminated by both moulds and yeasts and aflatoxin residues.
Shabana E, Sultan Hanaa
doaj   +1 more source

Studies on ostrich (Struthio camelus) meat – review [PDF]

, 2021
A nivel mundial, la carne de avestruz se considera un producto gourmet, ya que su carne roja de alto valor nutritivo se integra en la dieta. Este estudio tuvo como objetivo recopilar la información más significativa sobre la calidad y las características
Dóra Brassó, Lili, Komlósi, István
core   +2 more sources

INVESTIGATE MICROBIAL, CHEMICAL PROPERTIES AND SENSORY EVALUATION OF OSTRICH MEAT IN BILAYER FILMS CONTAINING POMEGRANATE PEEL POWDER DURING REFRIGERATED STORAGE, AS AN ACTIVE PACKAGING

Journal of Microbiology, Biotechnology and Food Sciences, 2023
Pomegranate peel‌ is‌ a by-product which has antioxidant and antimicrobial properties and using it as an additive to improve the meat products shelf life in active packaging has increased in the last decade. The purpose of current study is to investigate
Somayeh Ghorbanlou, R. Mahmoudi, P. Ghajarbeygi, S. Shahsavari, A. Mehrabi, M. Kazeminia   +5 more
semanticscholar   +1 more source

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, A. Zaparenko, А. Savytska, А. Grygorenko   +3 more
doaj   +1 more source