Results 31 to 40 of about 1,171 (164)

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

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   +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

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

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   +3 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

TECHNOLOGY OF CHOPPED MEAT PRODUCTS WITH THE USE OF OSTRICH MEAT

, 2019
The article presents the results of research on the feasibility of using ostrich meat in the technology of chopped meat products. New products differ from the traditional in high protein content and low content of fat and cholesterol. The ability of ostrich meat to bind and retain moisture during heat treatment is investigated.
A. Zaparenko, A. Diakov, A. Savytska, A. Borysova   +3 more
openaire   +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

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

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   +1 more source