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  • The influence of muscle on the physicochemical characteristics, proximate analysis, and mineral composition of meat from 10 ostriches (10-12 months old), slaughtered according to commercial abattoir procedures, were evaluated. Muscle had no influence (p > 0.05) on L*-values (32.5), a*-values (11.9), waterholding capacity (11.9%), final pH (pH24) values (6.07), and ash contents (1.12 g/100 g edible meat). However, intramuscular lipid contents varied (p < 0.05) from 0.88 (M. fibularis longus) to 1.44 (M. flexor cruris lateralis) g/100 g edible meat, at a mean value of 1.16 g/100 g edible meat for 10 different muscles. Sodium (34.7 mg/100 g edible meat) and iron (3.14 mg/100 g edible meat) contents, both influenced (p < 0.05) by muscle, possessed substantially lower and higher values, respectively, than values reported for beef and chicken.
  • The influence of muscle on the physicochemical characteristics, proximate analysis, and mineral composition of meat from 10 ostriches (10-12 months old), slaughtered according to commercial abattoir procedures, were evaluated. Muscle had no influence (p > 0.05) on L*-values (32.5), a*-values (11.9), waterholding capacity (11.9%), final pH (pH24) values (6.07), and ash contents (1.12 g/100 g edible meat). However, intramuscular lipid contents varied (p < 0.05) from 0.88 (M. fibularis longus) to 1.44 (M. flexor cruris lateralis) g/100 g edible meat, at a mean value of 1.16 g/100 g edible meat for 10 different muscles. Sodium (34.7 mg/100 g edible meat) and iron (3.14 mg/100 g edible meat) contents, both influenced (p < 0.05) by muscle, possessed substantially lower and higher values, respectively, than values reported for beef and chicken. (en)
Title
  • Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle
  • Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle (en)
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  • Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle
  • Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle (en)
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  • RIV/60076658:12520/09:00010324!RIV10-MSM-12520___
http://linked.open...avai/riv/aktivita
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  • Z(MSM6007665809)
http://linked.open...iv/cisloPeriodika
  • 2
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  • 333423
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  • RIV/60076658:12520/09:00010324
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  • Ostrich meat; Muscle; Physicochemical characteristics; proximate analysis; Mineral composition (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
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  • [B36C9BD8D38F]
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  • Food Chemistry
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http://linked.open...v/svazekPeriodika
  • 117
http://linked.open...iv/tvurceVysledku
  • Sales, James
  • Jakubowska, Malgorzata
  • Karamucki, Tadeusz
  • Ligocki, Marek
  • Majewska, Danuta
  • Szczerbińska, Danuta
  • Tarasewicz, Zofia
http://linked.open...ain/vavai/riv/wos
  • 000267604800004
http://linked.open...n/vavai/riv/zamer
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  • 0308-8146
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  • 12520
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