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  1. 1
    Evaluation of packaging and freezing and thawing rates on the shelf-life stability of ostrich meat
    by Leygonie, Coleen
    Published 2011
    Subjects: “...Ostrich meat -- Packaging...”
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  2. 2
    Effect of natural antioxidants on the stability of ostrich meat during storage
    by Esmat A. Abou-Arab, Ferial M. Abu-Salem
    Published 2010-03-01
    Subjects: “...ostrich meat...”
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  3. 3
    Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
    Subjects: “...ostrich meat...”
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  4. 4
    Ostrich (Strutio camelus) meat protein quality and digestibility
    by LS Reis, TC Oliveira
    Published 2008-09-01
    Subjects: “...ostrich meat...”
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  5. 5
    Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
    by RS Nascimento, ABM Fonseca, RM Franco, ZB Miranda
    Published 2015-06-01
    Subjects: “...Ostrich meat...”
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  6. 6
    Survey the Effects of Electron Beam on Chemical Quality of Ostrich Meat
    Subjects: “...Ostrich Meat...”
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  7. 7
    Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters
    Subjects: “...ostrich meat...”
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  8. 8
    The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
    Subjects: “...ostrich meat...”
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  9. 9
    The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis
    by Botha, Sune St.Clair
    Published 2006
    Subjects: “...Ostrich meat -- Boning -- Quality...”
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  10. 10
    The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage
    Subjects: “...ostrich meat...”
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  11. 11
    Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat
    Subjects: “...ostrich meat...”
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  12. 12
    The effect of lairage time and transport density on live weight losses and meat quality in slaughter ostriches
    by Lorenzen, Jan Frederik George
    Published 2012
    Subjects: “...Ostrich meat -- Quality...”
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  13. 13
    ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ
    Subjects: “...ostrich meat...”
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    Article
  14. 14
    Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage
    Subjects: “...ostrich meat...”
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  15. 15
    Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach
    Subjects: “...ostrich meat...”
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  16. 16
    Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (<i>M. Femorotibialis medius</i>) under Retail Display Conditions
    by Coleen Leygonie, Louwrens Christiaan Hoffman
    Published 2020-11-01
    Subjects: “...ostrich meat...”
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    Article
  17. 17
    Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz Physicochemical and sensorial analyses of ostrich hamburger
    Subjects: “...ostrich meat...”
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  18. 18
    Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
    Subjects: “...ostrich meat...”
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  19. 19
    Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
    Subjects: “...ostrich meat...”
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    Article
  20. 20
    The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses
    by Schnetler, Demona Charlotte
    Published 2009
    Subjects: “...Ostrich meat...”
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