Using aqueous urea solution extracts of heated ostrich muscle as antigen for the production of precipitating rabbit antiostrich sera, it was possible to specifically identify raw, heated (70-95 degrees C) and air dried-salted ostrich meat by means of gel immunodiffusion tests. The sera did not react with chicken, turkey or horse meat or with beef in any form. The soluble proteins extracted from ostrich meat heated to temperatures of 70 degrees C for 30 minutes appear to constitute at least two closely related antigenic determinants of which only one is thermostable at temperatures above 70 degrees C).
Download full-text PDF |
Source |
---|
Am J Vet Res
December 2024
Department of Pathology and Clinical Pathology, Faculty of Veterinary Medicine, New Valley University, El Kharga, Egypt.
Objective: A comprehensive research was conducted to investigate the incidence of avian pathogenic Escherichia coli (APEC) in ostrich farms in Egypt.
Methods: The study involved seven farms with bird ages ranging from 1 to 12 weeks and capacities of 2,000 to 5,000 birds per farm. 175 tissue specimens were collected from different organs (liver, spleen, heart, lung, kidney, intestine, and meat).
Vet Sci
October 2024
Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy.
Ostriches can be utilized as multipurpose animals suitable for producing meat, eggs, feathers, and leather. This growing interest in ostrich farming leads to an increased demand for comprehensive information on their management. But, little attention is paid to the consequences for their welfare.
View Article and Find Full Text PDFMolecules
July 2024
Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland.
Viruses
May 2024
Southern African Foundation for the Conservation of Coastal Birds (SANCCOB), Cape Town 7441, South Africa.
In 2023, South Africa continued to experience sporadic cases of clade 2.3.4.
View Article and Find Full Text PDFJ Adv Vet Anim Res
March 2024
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Cairo, Giza, Egypt.
Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers.
Materials And Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!