Results 81 to 90 of about 606,400 (211)

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, Katsuma Inoue, Yasuo Kuniyoshi, Kohei Nakajima   +3 more
wiley   +1 more source

Quality of ostrich meat (Struthio camelus)

, 2008
Ispitivanja u ovom diplomskom radu temelje se na fizikalno-kemijskim analizama mesa noja (Struthio camelus). Određen je pH, udio vode, udio mineralnih tvari (pepeo), proteina i masti, te su dobiveni parametri uspoređeni s drugim vrstama mesa (piletina ...
Jurić, Kristina
core   +2 more sources

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

Shelf‐Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin‐Allicin or Bixin‐Orange Peel Essential Oil Nanoemulsions

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, Elnaz Milani, Arash Koocheki   +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, Thapelo Brilliant Lebopa   +1 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, Marais, Sandra   +1 more
openaire   +1 more source

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, Deb Prasad Pandey, Prabhat Khanal, Satabdi Datta Choudhury   +3 more
wiley   +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

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

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