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The aim of the study was to evaluate physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as affected by refrigerated storage (for 14 days) and type of packaging (VAC vs. skin-packaging – SP). During refrigerated storage time drip loss after 7 days was significantly (P<0.001) higher in VAC as compared to SP samples. No significant differences in the SFA content in...
The aim of the study was to determine the effect of linseed and rapeseed dietary supplementation on the fatty acids profiles of two ostrich fat depots: breast and subcutaneous (above the leg). The study was carried out on 40 ostriches raised in five groups – control (C) or with 4% (L4) or 8% (L8) linseed, or 5% (R5) or 10% (R10) rapeseed in the diet, from hatching to 12 months of age. Fat samples...
The aim of this study was to analyse the impact of heat treatment methods (frying – FR, grilling –GR, roasting – RO 180°C, roasting – RO ΔT) on certain physical properties and the cooking yield of selected muscles of cattle. Used were samples of five muscles from 40 beef carcasses: m. longissimus lumborum (LL), m.semimembranosus (SEM), m. semitendinosus (SET), m. psoas major (PSM) and m. triceps brachii...
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