Results 51 to 60 of about 1,171 (164)
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
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
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 +3 more
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Food Science &Nutrition, Volume 14, Issue 1, January 2026.Flaxseed mucilage incorporated with bixin‐allicin or bixin‐orange peel oil nanoemulsions significantly extended the shelf‐life and quality of fresh chicken fillets. ABSTRACT This study evaluated the properties of orange peel essential oil (OPE) and allicin emulsions and their efficacy in flaxseed mucilage‐bixin (FM‐B) coating for preserving chicken ...
Neda Hashemi +2 more
wiley +1 more source
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 +1 more
wiley +1 more source
Новые технологииIntroduction. 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
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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
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Species Diversity and Geographical Distribution of Poultry Ascaridids: A Scoping Review
Journal of Parasitology Research, Volume 2026, Issue 1, 2026.Poultry nematodes, particularly Ascaridid species, significantly affect avian health and productivity and are widely distributed globally. Yet despite over 80% of poultry in developing countries being raised under extensive rearing systems, knowledge on infection risks posed by different poultry nematodes remains limited.
Chet Raj Pathak +3 more
wiley +1 more source
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 +5 more
wiley +1 more source
Specific serological identification of ostrich meat and meat products.
Journal of the South African Veterinary Association, 1976 Using aqueous urea solution extracts of heated ostrich muscle as antigen for the production of precipitating rabbit antiostrich sera, it was possible to specifically identify raw, heated (70-95 degrees C) and air dried-salted ostrich meat by means of gel immunodiffusion tests.
Van den Heever, Louwrens Wepener +1 more
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