Veterinaria, 2013 Ostrich (Struthio camelus) is the largest living bird not indiginious in our climate, but with a currently increasing trend of farm breeding in Bosnia and Herzegovina for the purposes of food and leather industry.Beside the standard laboratory methods ...
Rizah Avdić +2 more
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CASE STUDY; ISOLATION AND IDENTIFICATION OF BACTERIAL PATHOGENS CAUSING EMBRYONIC AND BABY OSTRICH MORTALITY IN AN EGYPTIAN FARM DURING 2024 [PDF]
Assiut Veterinary Medical JournalOstriches are raised in several farms for their premium meat, which is higher in protein, lower in fat, and lower in cholesterol than other meats. Embryonic death greatly affects the hatchability rates, presenting significant challenges for the ostrich ...
AFAF KHEDR +6 more
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Comparison of Two Multiplex PCR Systems for Meat Species Authentication
Journal of Food Quality and Hazards Control, 2019 Background: Meat species adulteration has become a problem of concern. This study aimed to compare two previously published multiplex Polymerase Chain Reaction (PCR) methods for meat species authentication.
D. Al-taghlubee +5 more
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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time. [PDF]
Molecules, 2021 Horbańczuk OK +4 more
europepmc +1 more source
Survey the Effects of Electron Beam on Chemical Quality of Ostrich Meat
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, 2018 BACKGROUND AND OBJECTIVE: Ostrich meat is one of the low-fat and healthy samples of red meat. Irradiation is one of the intervention strategies in order to effectively control food-borne pathogens reducing microbial load and increasing the storage time ...
A Heydari +4 more
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Effects of packaging methods on shelf life of ratite meats
Journal of Veterinary Research, 2017 Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher ...
Horbańczuk Olaf K. +1 more
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Tenderness charactherization of ostrich meat commercial cuts
Boletim de Indústria Animal, 2012 The ostrich meat has become an interesting source of protein as well as being an alternative to red meat, because of its healthy fatty acid profile, with a high content of polyunsaturated fatty acids and low content of intramuscular fat, which arouses the interest of people who want a low animal fat diet.
Janaina Conte Hadlich +3 more
openaire +1 more source
The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. [PDF]
Food Sci Nutr, 2020 Heydari S +3 more
europepmc +1 more source
Food Production, Processing and NutritionLactococcus lactis is a safe lactic acid bacterium widely used in the food industry. This study aimed to develop an active edible coating by combining chia seed mucilage with different concentrations (0%, 1%, and 2%) of cell-free supernatant (CFS) from L.
Bahareh Goudarzi Shams Abadi +5 more
doaj +1 more source
MEET PRODUKTIVITY OF BLACK AFRICAN OSTRICHES UNDER L-CARNITIN USING
Ветеринарная патология, 2013 The purpose of the research has been finding L-carnitine influence on meat production and some quality indices of ostrich meat. The studies have been carried out on two groups of ostriches: the 1st - control - recieved standard diet, the 2nd ...
Andrey Vladimirovich Fedorov +1 more
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