Results 51 to 60 of about 606,400 (211)

Optimization of the proteolysis process of connective tissue proteins in ostrich meat

IOP Conference Series: Earth and Environment, 2021
A promising area of research for the development of functional food products of mass consumption is the use of non-traditional sources of raw meat of domestic production, including ostrich meat, which has a high nutritional and biological value. However,
E. A. Rogozina, V. Kolodyaznaya, I. A. Shestopalova, E. Kiprushkina, O. Rumiantceva, Y. B. Broyko   +5 more
semanticscholar   +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

Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine

, 2021
The paper considers such tasks as the selection of a promising enzyme preparation and giving it characteristics; substantiation of rational doses of enzyme introduction into whole muscle products from ostrich meat; study of the influence of fermentation,
O. Shtonda, V. Israelian
semanticscholar   +1 more source

Specific serological identification of ostrich meat and meat products [PDF]

, 1975
Using aqueous urea solution extracts of heated ostrich muscle as antigen for the production of precipitating rabbit anti· ostrich sera, it was possible to specifically identify raw, heated (70-95°C) and air dried-salted ostrich meat by means of gel ...
Van den Heever, Louwrens Wepener, Marais, Sandra   +1 more
core   +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

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

Comparative analysis of purine release in ostrich meat under different food heating techniques

International Journal of Food Science & Technology
Ostrich meat has attracted significant attention as an appealing substitute for traditional red meat, particularly due to its abundant protein content, minimal fat content, and wide array of vital nutrients.
Chuan-Li Hou, Lu Xiao, Wanqian Sha, Huilin Liu, Yanbo Wang, Jiao-Yan Ren   +5 more
semanticscholar   +1 more source

Gut Health in Ostriches (Struthio camelus): Insights Into Intestinal Structure, Functions, Microbiome, and Improvement Strategies

Animal Research and One Health, EarlyView.
Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang, Fang‐Fang Guo, Wen‐Juan Du, Meng Li, Aftab Shaukat, Zhu‐Qing Jia, Shu‐Cheng Huang   +6 more
wiley   +1 more source

The ostrich as meat animal : anatomical and muscle characteristics [PDF]

, 1985
Thesis (MScAgric (Animal Sciences))--University of Stellenbosch, 1985.The domestication of ostriches and commercial ostrich breeding has a long and interesting history.
Mellett, F. D.
core  

A study comparing energy consumption and environmental emissions in ostrich meat and egg production

Journal of Agricultural Engineering
The assessment of energy usage in the production of ostrich meat and eggs provides a comprehensive analysis of energy consumption and production efficiency.
B. Behboodi, Mohammad Gholami Parashkoohi, D. M. Zamani, Saeed Firouzi   +3 more
semanticscholar   +1 more source