Results 61 to 70 of about 1,171 (164)

Dry and Liquid Marination With Rooibos Extracts to Enhance Chemical and Microbiological Stability of Refrigerated Raw Minced Pork

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
The increasing demand for clean labels and sustainable food systems has driven research into natural antioxidants in food preservation. This study examined rooibos (Aspalathus linearis), a South African herbal plant abundant in polyphenols and flavonoids, possessing multifunctional bioactivity, as a natural antioxidant for meat preservation. The effect
Helen Stephanie Ofei Darko, Sara Barbarossa, Marco Morosetti, Lama Ismaiel, Benedetta Fanesi, Deborah Pacetti, Andrea Osimani, Federica Cardinali, Luca Tiano, Andrea Frontini, Paolo Lucci, Patrick Orlando, Essam Hebishy   +12 more
wiley   +1 more source

Ostrich (Struthio camellus) carcass yield and meat quality parameters

Brazilian Journal of Poultry Science, 2007
This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned.
A Balog, ICL Almeida Paz
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

Prevalence, Antimicrobial Resistance, and Virulence Profiles of Thermophilic Campylobacter Isolated From Meat in Selected Regions of Rwanda

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Campylobacter species are among the leading causes of human gastroenteritis, with improperly prepared meat identified as a major transmission source. In Rwanda, data on the epidemiology of Campylobacter are scarce. This study aimed at assessing the prevalence, antimicrobial resistance, and virulence gene profiles of thermophilic Campylobacter species ...
Arsene Musana Habimana, Salomon Ntwali, Jean Bosco Shimirwa, Josee Izaturinde, Grace Uwineza, Anathalie Umuhoza, Benon Turatsinze, Emmanuel Erick V. G. Komba, Raghavendra G. Amachawadi, Claude M. Muvunyi, Nadine Rujeni, Noel Gahamanyi, Latiful Bari   +12 more
wiley   +1 more source

Biodegradable Films Incorporated With Peels of Jatobá (Hymenaea courbaril L.) and Pomegranate Fruit (Punica granatum L.) Extracts for Preserving Chicken Breast Fillets

Journal of Food Safety, Volume 45, Issue 6, December 2025.
First the pomegranate and jatobá peel extracts were obtained and phenolic compounds were determined by HPLC. Then, chitosan‐based films incorporated with extracts were prepared and applied to chicken breast fillet preservation. The fillets were stored at 4°C for 21 days and analyzed every 3 days for physicochemical and microbiological properties ...
Larissa Almeida Soares, Luciana Cristina Lins de Aquino Santana   +1 more
wiley   +1 more source

Active packaging coating based on Ocimum basilicum seed mucilage and Hypericum perforatum extract: Preparation, characterization, application and modeling the preservation of ostrich meat

Applied Food Research
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness.
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki   +4 more
doaj   +1 more source

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

Frontiers in Sustainable Food Systems
The demand for clean-label products continues to rise, as consumers increasingly prioritize natural and transparent ingredient lists. Natural substances are generally deemed safe for consumption by consumers.
Muhammad Zubair Khalid, Hafiza Saima, Muhammad Tahir Nadeem, Kanza Saeed, Muhammad Sajid Arshad, Waseem Khalid, Hamad Rafique, Muqaddas Fatima, Tawfiq Alsulami, Abdulhakeem Alzahrani   +9 more
doaj   +1 more source

Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2019
This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and ...
Alaa M.S. Al-Baidhani, Aum El-Bashar H.J. Al-Mossawi   +1 more
doaj   +1 more source

The quality of the meat of ostriches transported over various distances

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego, 2016
The aim of the study was to determine the effects of different transport distances from the farm to the slaughterhouse in summer on the quality of ostrich meat. The experimental materials were 110 ostriches aged 10-12 months, raised on four Polish farms.
Anna Wójcik, Janusz Pomianowski, Tomasz Mituniewicz, Janina Sowińska, Dorota Witkowska   +4 more
openaire   +1 more source

Anatomical description of the ostrich (Struthio camelus) skeleton: case report [PDF]

Biotemas, 2012
Ostrich (Struthio camelus) is a bird characterized by its large size, it can achieve 2.8m in height and weight over 150kg. It has an Egyptian origin and then spread throughout Africa.
Ana Greice Borba Leite, Lívia Maria Gomes Simões Silvério, Gésika Maria da Silva, Ana Gabriela dos Santos Araújo, Daniela Oliveira   +4 more
doaj