Results 41 to 50 of about 14,197 (216)
Arabian Archaeology and Epigraphy, EarlyView.ABSTRACT Between 2018 and 2021, the Identification and Documentation of Immovable Heritage Assets (IDIHA) Project recorded over 19,000 rock art panels in the AlUla (al‐‘Ulā) region of north‐western Saudi Arabia. This study presents a chronological assessment of the corpus, drawing on superimpositions, datable motifs, inscriptions, and varnish formation,
Maria Guagnin +3 more
wiley +1 more source
Where is the game? Wild meat products authentication in South Africa: a case study [PDF]
, 2013 Wild animals’ meat is extensively consumed in South Africa, being obtained either from ranching, farming or hunting. To test the authenticity of the commercial labels of meat products in the local market, we obtained DNA sequence information from 146 ...
Alechine, Evguenia +4 more
core +2 more sources
Permissible Purchasing, Obligatory Abstention: The Strict Vegan Case against New Omnivorism
Journal of Applied Philosophy, EarlyView.ABSTRACT Recent developments in consumer ethics have given rise to a new breed of animal protectionist: the new omnivore. These new wave animal protectionists claim that strict veganism is impermissible for the very reason that typically motivates strict veganism; that is, animal protectionism.
Daniel White
wiley +1 more source
Detection of Toxocara cati Larvae from Ostrich and Wild Boar Meat Intended for Human Consumption
Pathogens, 2021 Toxocara cati is a common roundworm of cats and wild felids and, together with T. canis, it is the main causative agent of human toxocariasis. Humans may become infected by ingestion of embryonated eggs via contaminated soil, food, or water, or by ...
Alice Michelutti +5 more
doaj +1 more source
The Journal of Latin American and Caribbean Anthropology, Volume 31, Issue 1, March 2026.ABSTRACT Pastoralism worldwide faces a complex landscape of increased pressures and exclusion. Beyond ecological and economic challenges, pastoralists suffer eroding cultural identity, limited generational renewal, and political marginalization. Yet pastoral livelihoods are increasingly recognized as stewards of sustainable futures and amongst the best
Greta Semplici, Pablo Manzano
wiley +1 more source
Purification and characterisation of 20S proteasome from ostrich skeletal muscle and its role in meat tenderisation [PDF]
, 2004 The proteasome is renowned for its high molecular weight, multisubunit and mulicatalytic nature. One of its many suggested roles is the degradation of myofibrillar proteins, and therefore it has been proposed to play a role in the meat tenderisation ...
Thomas, Adele René
core +1 more source
Haptic Perception via the Dynamics of a Flexible Body Inspired by an Ostrich's Neck
Advanced Intelligent Systems, Volume 8, Issue 1, January 2026.Inspired by avian anatomy, this study uses a flexible robotic neck to investigate haptic perception driven by musculoskeletal dynamics. By applying physical reservoir computing, the robot encodes external force interactions into its body dynamics, allowing effective object classification.
Kazashi Nakano +3 more
wiley +1 more source
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +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 +6 more
openaire +3 more sources
Ciência Rural, 2010 Os objetivos deste trabalho foram desenvolver e determinar as características físico-químicas e a composição centesimal de um embutido curado fermentado contendo carne de avestruz (Struthio camelus) e carne suína.
Carlos Pasqualin Cavalheiro +6 more
doaj +1 more source