"GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle" . "Tarasewicz, Zofia" . . "[B36C9BD8D38F]" . "0308-8146" . . "RIV/60076658:12520/09:00010324" . "Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle"@en . "2" . . . . . "Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle"@en . "117" . "Karamucki, Tadeusz" . "Z(MSM6007665809)" . . . "1"^^ . . "Majewska, Danuta" . . "RIV/60076658:12520/09:00010324!RIV10-MSM-12520___" . . . "Ostrich meat; Muscle; Physicochemical characteristics; proximate analysis; Mineral composition"@en . "000267604800004" . "Jakubowska, Malgorzata" . . "Food Chemistry" . "Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle" . "7"^^ . "12520" . "Ligocki, Marek" . . "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." . "5"^^ . "Szczerbi\u0144ska, Danuta" . "333423" . "Sales, James" . "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 . . . .