Results 51 to 60 of about 14,286 (214)

Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

Agriculture, 2021
The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined.
Lili Dóra Brassó, Vanessza Szabó, István Komlósi, Tünde Pusztahelyi, Zsófia Várszegi   +4 more
doaj   +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, Alonge D. O., Durand P., European Commission, Folch J. M., Leistner L., Leroy S., Lynch S. M., Mbawala A., Ockerman H. W., Selgas M. D., Sikorski Z. E.   +11 more
core   +2 more sources

Driving Triple‐Bottom‐Line Value: Networks and Impacts in South Africa's Emerging Game Meat Industry

Journal of International Development, Volume 38, Issue 1, Page 1-11, January 2026.
ABSTRACT The current game meat industry value chain analysis focuses primarily on individual firm analysis, production costs and mapping of illegal and legal game meat trade routes. Although there is an attempt to demonstrate the sector's potential contribution to conservation, food security, and livelihood improvement, it remains unclear how the ...
Wiseman Ndlovu, Thapelo Brilliant Lebopa   +1 more
wiley   +1 more source

Chemical Composition of Edible Ostrich Offal

The Journal of Poultry Science, 2017
The offal (hearts, stomachs, and livers) of 24 African ostriches (Strutio camelus var. domesticus) from Polish farms were used in this study. Offal were taken directly from the production line; they were weighed and their water, fat, protein, ash and ...
Lech Adamczak, Tomasz Florowski, Marta Chmiel, Dorota Pietrzak   +3 more
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

Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
In the present study, a blended essential oil nanoemulsion (BEO‐NE) of rosemary and oregano essential oils was developed using ultrasonication at the most suitable amplitude and time combination. The in vitro antimicrobial effect was assessed by calculating the minimal inhibitory concentration (MIC) of individual oils and the fractional inhibitory ...
Manminder Kaur, Nitin Mehta, Manish Kumar Chatli, Om Prakash Malav, Pankaj Dhaka, Mohamed El Yamani   +5 more
wiley   +1 more source

Animal remains from the el-Hamra Christian complex in the el-Ga'ab Depression, West Dongola (Sudan) [PDF]

Polish Archaeology in the Mediterranean, 2019
The animal remains discussed in this paper come from three archaeological sites in the el Hamra Christian complex excavated within the frame of the el Ga'ab Depression archaeological, ethnographical and ecological project. During two seasons in 2013/2014
Hamad Mohamed Hamdeen, Yahia Fadl Tahir
doaj   +1 more source

Evaluation of the Impact of Alginate Coating Infused With Nanoemulsified Eryngium Campestre Essential Oil on the Physicochemical and Microbial Quality of Ostrich Thigh Meat

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
The aim of this study was to evaluate the impact of a sodium alginate (SA) coating incorporating Eryngium campestre (zulang) essential oil (EO) nanoemulsion (EON) regarding the preservation characteristics of ostrich meat under cold storage condition. The primary constituents of the EO were germacrene D, α‐bisabolol, campestrolide, and salvial‐4(14)‐en‐
Omolbanin Dadashi, Maryam Azizkhani, Poulami Jha   +2 more
wiley   +1 more source

Microbiological assessment of the quality and safety of black African ostrich meat in accordance with the requirements of TR CU 021/2011 SanPiN 2.3.2.1078-01

Новые технологии
Introduction. Microbiological assessment of the quality and safety of black African ostrich meat has been conducted.The goal of the research is to analyze the microbiological parameters of meat in order to confirm its compliance with sanitary standards ...
S. S. Pateev, Yu. N. Cherneta
doaj   +1 more source

Isolation and characterisation of host defence peptides ostricacins from ostrich heterophils : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology in Biotechnology at Massey University, Palmerston North, New Zealand [PDF]

, 2006
Articles in Appendix 3 removed due to copyright. Articles available in print copy held in the library.Host defence peptides are ubiquitous components of innate immunity within all living organisms.
Sugiarto, Haryadi
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