Ostrich (Struthio camellus) carcass yield and meat quality parameters-Reference-Cited by-同舟云学术

Ostrich (Struthio camellus) carcass yield and meat quality parameters

Published:2007-12 Issue:4 Volume:9 Page:215-220
ISSN:1516-635X
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

Balog A¹,Almeida Paz ICL¹

Affiliation:

1. UNESP, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v9n4/a02v9n4.pdf

Reference37 articles.

1. Composição mineral dos principais músculos de avestruz (Struthio camelus);Balog A,2006

2. The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) M. Gastrocnemius pars interna and M.iIliofibularis;Botha SSTC,2005

3. Producción del avestruz: aspectos claves;Budaxé C,2003

4. Anatomical and physiological characteristics of ostrich (Struthio camellus var. domesticus) meat determinate its nutritional importance for man;Cooper RG;Animal Science Journal,2002

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of ostrich meat pâtés: Design of a food safety management system;Food Science and Technology International;2022-09-09

2. Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat;Meat Science;2022-05

3. The prospects of using meat of common ostrich (Struthio camelus) for the production of dry-cured products;“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev;2022

4. Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary;Agriculture;2021-09-15

5. The microbiology of beef steaks stored aerobically or anaerobically in vacuum pack films with different oxygen barrier properties;Food Packaging and Shelf Life;2020-12