منابع مشابه
Ostrich (Struthio camellus) Carcass Yield and Meat Quality Parameters
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. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when ...
متن کاملGenetics of Meat Quality Characteristics -
Genetic improvement of animals is a long term process and breeding programmes need to consider aspects that are of importance in the future. In addition to cost-effective pig production, factors that affect marketing of pork will become increasingly important. One important factor in marketing of pork is leanness. Consumers prefer lean meat for health reasons. This is taken into account in toda...
متن کاملChemical and sensory quality changes of ostrich meat treated by gamma irradiation
Effects of gamma irradiation and storage time on the Chemical and Sensory quality of ostrich meat stored at 4 ̊C were evaluated in this study. Irradiation increased (P<0.05) the intensity of lipid oxidation, irradiation odor and loss of color and sensory quality in aerobic packages. No significant differences in pH value of ostrich meat were observed due to irradiation. Considering the sensory a...
متن کاملIsolation of Clostridium Difficile from Turkey and Ostrich Meat Sold in Meat Stores if Isfahan City
Clostridium difficileisa binding warm-positive rod and anaerobic organism, which was first described in 1935 as Bacillus difficile. Epidemiology of CDI has changed considerably on 2000. Occurrence and severity of the disease including ulcerative colitis(inflammation of the colon), colectomy(colon section) and mortality had increased. Recent studies have reported Clostridium difficile prevalenc...
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ژورنال
عنوان ژورنال: Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie
سال: 1986
ISSN: 2222-4173,0254-3486
DOI: 10.4102/satnt.v5i1.969