Wyniki wyszukiwania

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The ostrich meat - an updated review. II. Nutritive value

100%

Polawska E., Marchewka J., Cooper R. G., Sartowska K., Pomianowski J., Jozwik A., Strzalkowska N., Horbanczuk J. O.

Animal Science Papers and Reports

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2011

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tom 29

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nr 2

Ostrich meat is a niche product gaining popularity among consumers especially in Europe. Nutrient composition of this meat considering protein, amino acids, fat, cholesterol, fatty acids, minerals and vitamins was henceforth assessed. Ostrich meat is characterized by low intramuscular fat content, a favourable fatty acids profile (PUFA/SFA and n-6/n-3 ratios), a high content of iron and vitamin E and low of Na. Thus, it can be considered as a high quality product of high nutritive and dietetic value. It may thus be a valuable component of human diet.

2

The effect of sex on the technological and physico-chemical properties of ostrich meat

100%

Adamczak L., Brzezinski P.

Annals of Animal Science. Supplement

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2005

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nr 2

3

The physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as influenced by duration of refrigerated storage and type of packaging

84%

Polawska E., Poltorak A., Wyrwisz J., Wierzbicka A., Gutkowska K., Pomianowski J., Zdanowska-Sasiadek Z., Wojcik A., Kawka M., Raes K., De Smet S.

Animal Science Papers and Reports

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2014

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tom 32

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nr 4

The aim of the study was to evaluate physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as affected by refrigerated storage (for 14 days) and type of packaging (VAC vs. skin-packaging – SP). During refrigerated storage time drip loss after 7 days was significantly (P<0.001) higher in VAC as compared to SP samples. No significant differences in the SFA content in meat during storage in both types of packaging types recorded. Although there were no significant differences (P=0.067), a tendency for higher MUFA values was observed during storage in VAC packed meat. A significant decrease (P<0.05) in the content of PUFA after 7 and 14 days of storage was also observed in VAC packed meat as compared to fresh meat, whereas, when skin packaging was used, no differences in the PUFA concentration were found. Considering this, the SP can be recommended packaging for ostrich meat industry.

4

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

84%

Polawska E., Marchewka J., Krzyzewski J., Bagnicka E., Wojcik A.

Animal Science Papers and Reports

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2011

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tom 29

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nr 1

The presented Part I of the review provides current information about colour, flavour and aroma, tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening and cooking losses of ostrich meat which is darker and contains more redness compound compared to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8) to high (>6.2) pH as measured 24 h post-slaughter, generally with a rapid decline of pH. Tenderness of ostrich meat depends on type of muscle from which it originates. Its water-holding capacity is lower compared to pork or chicken meat, but similar to veal and beef. Cited are 60 references.

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Uzytkowanie strusi

59%

Horbanczuk J.

Biuletyn Informacyjny. Instytut Zootechniki

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1996

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tom 34

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nr 4

87-92

Ograniczanie wyników

3 Animal Science Papers and Reports

1 Annals of Animal Science. Supplement

1 Biuletyn Informacyjny. Instytut Zootechniki

3 Polawska E.

2 Marchewka J.

2 Pomianowski J.

2 Wojcik A.

1 Adamczak L.

1 Bagnicka E.

1 Brzezinski P.

1 Cooper R. G.

1 De Smet S.

1 Gutkowska K.

1 Horbanczuk J.

1 Horbanczuk J. O.

1 Jozwik A.

1 Kawka M.

1 Krzyzewski J.

1 Poltorak A.

1 Raes K.

1 Sartowska K.

1 Strzalkowska N.

1 Wierzbicka A.

1 Wyrwisz J.

1 Zdanowska-Sasiadek Z.

1 2014

2 2011

1 2005

1 1996

The ostrich meat - an updated review. II. Nutritive value

The effect of sex on the technological and physico-chemical properties of ostrich meat

The physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as influenced by duration of refrigerated storage and type of packaging

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

Uzytkowanie strusi