-
1
-
-
0041965813
-
-
American Ostrich Association, 1996. 3950 Fossil Creek Blvd., Suite 200, Forth Worth, TX USA 76137
-
American Ostrich Association, 1996. 3950 Fossil Creek Blvd., Suite 200, Forth Worth, TX USA 76137.
-
-
-
-
2
-
-
0042466300
-
-
The Australian Ostrich Co Ltd, PO Box 710, Warragul, Vic. 3820, Australia
-
Australian Ostrich Co 1995. Ostrich - a selection of gourmet dishes and itemised meat cuts. The Australian Ostrich Co Ltd, PO Box 710, Warragul, Vic. 3820, Australia.
-
(1995)
Ostrich - A Selection of Gourmet Dishes and Itemised Meat Cuts
-
-
-
5
-
-
0041464602
-
-
Canadian Ostrich Association, 66 Queenston Street, Winnepeg, Manitoba, Canada, R3N 0W5
-
Canadian Ostrich Association, 66 Queenston Street, Winnepeg, Manitoba, Canada, R3N 0W5.
-
-
-
-
6
-
-
84950622588
-
Tenderness of exercise-stressed lambs
-
Chrystall, BB & others 1982. Tenderness of exercise-stressed lambs. NZ J. Agric. Res. 25: 331-6.
-
(1982)
NZ J. Agric. Res.
, vol.25
, pp. 331-336
-
-
Chrystall, B.B.1
-
7
-
-
0004053331
-
-
Final report to American Ostrich Association, August 1994. Texas Agricultural Extension Service, College Station, TX, USA
-
Harris, SD & others 1994. Ostrich meat industry development. Final report to American Ostrich Association, August 1994. Texas Agricultural Extension Service, College Station, TX, USA.
-
(1994)
Ostrich Meat Industry Development
-
-
Harris, S.D.1
-
8
-
-
0041464603
-
Notes on animal mechanics. No. III On the muscular mechanism of the leg of the ostrich
-
Haughton, S & Norman, A. 1865. Notes on animal mechanics. No. III On the muscular mechanism of the leg of the ostrich. Proc. Roy. Irish Acad. 9: 50-61.
-
(1865)
Proc. Roy. Irish Acad.
, vol.9
, pp. 50-61
-
-
Haughton, S.1
Norman, A.2
-
9
-
-
84987334302
-
Subcellular distribution of cholesterol within muscle and adipose tissue of beef loin steaks
-
Hoelscher, LM & others 1988. Subcellular distribution of cholesterol within muscle and adipose tissue of beef loin steaks. J. Food Sci. 53, 718-22.
-
(1988)
J. Food Sci.
, vol.53
, pp. 718-722
-
-
Hoelscher, L.M.1
-
10
-
-
0001813909
-
pH a quality criterion for meat
-
Hofmann, K. 1988. pH A quality criterion for meat. Fleischwirtsch. 68: 67-70.
-
(1988)
Fleischwirtsch
, vol.68
, pp. 67-70
-
-
Hofmann, K.1
-
12
-
-
0038358892
-
-
C.P. Nel Museum, Oudtshoorn, South Africa
-
Holtzhausen, A & Kotze, M. 1990. The ostrich. C.P. Nel Museum, Oudtshoorn, South Africa.
-
(1990)
The Ostrich
-
-
Holtzhausen, A.1
Kotze, M.2
-
13
-
-
0041965806
-
-
Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, AB TOC 1S0, Canada
-
Jones, SDM, Robertson, WM & Brereton, D. 1995. The ostrich as a meat animal. Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, AB TOC 1S0, Canada.
-
(1995)
The Ostrich as a Meat Animal
-
-
Jones, S.D.M.1
Robertson, W.M.2
Brereton, D.3
-
14
-
-
0012759705
-
New species for meat production
-
Camb.
-
Kyle, R. 1994. New species for meat production. J. Agric. Sci. (Camb.) 123: 1-8.
-
(1994)
J. Agric. Sci.
, vol.123
, pp. 1-8
-
-
Kyle, R.1
-
16
-
-
0002545557
-
Studies on the muscles of meat animals. IV. Comparative composition of muscles from "doppelender" and normal sibling heifers
-
Lawrie, RA, Pomeroy, RW & Williams, DR. 1964. Studies on the muscles of meat animals. IV. Comparative composition of muscles from "doppelender" and normal sibling heifers. J. Agric. Sci. 62: 89-92.
-
(1964)
J. Agric. Sci.
, vol.62
, pp. 89-92
-
-
Lawrie, R.A.1
Pomeroy, R.W.2
Williams, D.R.3
-
18
-
-
0028403650
-
A note on the musculature of the proximal part of the pelvic limb of the ostrich
-
Mellett, FD. 1994. A note on the musculature of the proximal part of the pelvic limb of the ostrich. J. S. Afr. Vet. Ass. 65: 5-9.
-
(1994)
J. S. Afr. Vet. Ass.
, vol.65
, pp. 5-9
-
-
Mellett, F.D.1
-
20
-
-
0029384103
-
Ostrich slaughter and fabrication. 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH
-
Morris, CA & others 1995a. Ostrich slaughter and fabrication. 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH. Poultr. Sci. 74: 1683-7.
-
(1995)
Poultr. Sci.
, vol.74
, pp. 1683-1687
-
-
Morris, C.A.1
-
21
-
-
0001108828
-
Ostrich slaughter and fabrication. 2. Carcass weights, fabrication yields, and muscle colour evaluation
-
Morris, CA & others 1995b. Ostrich slaughter and fabrication. 2. Carcass weights, fabrication yields, and muscle colour evaluation. Poultr. Sci. 74: 1688-92.
-
(1995)
Poultr. Sci.
, vol.74
, pp. 1688-1692
-
-
Morris, C.A.1
-
23
-
-
0010060056
-
The ostrich: Breeding, reproduction, slaughtering and nutritional value of the meat
-
Paleari, MA, Corsico, P & Beretta, G. 1995. The ostrich: breeding, reproduction, slaughtering and nutritional value of the meat. Fleischwirtsch. 75: 1120-3.
-
(1995)
Fleischwirtsch
, vol.75
, pp. 1120-1123
-
-
Paleari, M.A.1
Corsico, P.2
Beretta, G.3
-
25
-
-
0042967512
-
What's a slaughtering bird?
-
Raines, A. 1995. What's a slaughtering bird? Exclusively Ostrich 3(7): 14, 16, 17.
-
(1995)
Exclusively Ostrich
, vol.3
, Issue.7
, pp. 14
-
-
Raines, A.1
-
27
-
-
0041464593
-
The high final pH value of ostrich muscles
-
Sales, J. 1995a. The high final pH value of ostrich muscles. Exclusively Ostrich 3(7): 18, 20, 22.
-
(1995)
Exclusively Ostrich
, vol.3
, Issue.7
, pp. 18
-
-
Sales, J.1
-
28
-
-
0005365048
-
Ostrich meat review: A South African viewpoint
-
Sales, J. 1995b. Ostrich meat review: A South African viewpoint. Canadian Ostrich Magazine 4(9): 20, 22-5.
-
(1995)
Canadian Ostrich Magazine
, vol.4
, Issue.9
, pp. 20
-
-
Sales, J.1
-
31
-
-
19944401915
-
Histological, biophysical, physical and chemical characteristics of different ostrich muscles
-
Sales, J. 1996a. Histological, biophysical, physical and chemical characteristics of different ostrich muscles. J. Sci. Food Agric. 70: 109-14.
-
(1996)
J. Sci. Food Agric.
, vol.70
, pp. 109-114
-
-
Sales, J.1
-
32
-
-
0041464601
-
The influence of different internal end temperatures on cooking loss, tenderness and proximate composition of ostrich muscles
-
submitted for publication
-
Sales, J. 1996b. The influence of different internal end temperatures on cooking loss, tenderness and proximate composition of ostrich muscles. J. Food Sci.Tech. (submitted for publication)
-
(1996)
J. Food Sci.Tech.
-
-
Sales, J.1
-
33
-
-
0038010103
-
Enrichment of ostrich meat with omega 3 fatty acids
-
Sales, J. 1996c. Enrichment of ostrich meat with omega 3 fatty acids. The Ratite Report 1(1): 3-4. (A service of Boomtown News, 1(5)).
-
(1996)
The Ratite Report
, vol.1
, Issue.1
, pp. 3-4
-
-
Sales, J.1
-
34
-
-
0042466303
-
-
Sales, J. 1996c. Enrichment of ostrich meat with omega 3 fatty acids. The Ratite Report 1(1): 3-4. (A service of Boomtown News, 1(5)).
-
A Service of Boomtown News
, vol.1
, Issue.5
-
-
-
35
-
-
0030008976
-
Proximate, amino acid and mineral composition of ostrich meat
-
Sales, J & Hayes, JP. 1996. Proximate, amino acid and mineral composition of ostrich meat. Food Chem. 6: 167-70.
-
(1996)
Food Chem.
, vol.6
, pp. 167-170
-
-
Sales, J.1
Hayes, J.P.2
-
36
-
-
0010864072
-
Ultrastructural changes in ostrich muscles during post-mortem ageing
-
Sales, J, Mellett, FD & Heydenrech, HJ. 1996a. Ultrastructural changes in ostrich muscles during post-mortem ageing. SA J. Food Nutr. 8: 23-5.
-
(1996)
SA J. Food Nutr.
, vol.8
, pp. 23-25
-
-
Sales, J.1
Mellett, F.D.2
Heydenrech, H.J.3
-
37
-
-
0030099310
-
Fat content, caloric value, cholesterol content and fatty acid composition of raw and cooked ostrich meat
-
Sales, J, Marais, D & Kruger, M. 1996b. Fat content, caloric value, cholesterol content and fatty acid composition of raw and cooked ostrich meat. J. Food Comp. Anal. 9: 85-9.
-
(1996)
J. Food Comp. Anal.
, vol.9
, pp. 85-89
-
-
Sales, J.1
Marais, D.2
Kruger, M.3
-
38
-
-
0030306088
-
Post-mortem pH decline in different ostrich muscles
-
Sales, J & Mellett, FD. 1996. Post-mortem pH decline in different ostrich muscles. Meat Sci. 42: 235-8.
-
(1996)
Meat Sci.
, vol.42
, pp. 235-238
-
-
Sales, J.1
Mellett, F.D.2
-
39
-
-
0042967511
-
-
Agriculture and Agir-Food Canada, Lacombe Research Centre, Lacombe, AB TOC 1S0, Canada
-
Schaefer, AL & others 1995. Carcass yield and meat quality of ostriches under two differnt ante mortem management regimes. Agriculture and Agir-Food Canada, Lacombe Research Centre, Lacombe, AB TOC 1S0, Canada.
-
(1995)
Carcass Yield and Meat Quality of Ostriches Under Two Differnt Ante Mortem Management Regimes
-
-
Schaefer, A.L.1
-
41
-
-
67349174276
-
Composition of foods: Poultry products
-
United States Department of Agriculture, Washington, DC, USA
-
USDA. 1979. Composition of Foods: Poultry Products. Agriculture Handbook No. 8-5. United States Department of Agriculture, Washington, DC, USA.
-
(1979)
Agriculture Handbook
, vol.8
, Issue.5
-
-
-
42
-
-
4244071139
-
Composition of foods: Beef products
-
United States Department of Agriculture, Washington, DC, USA
-
USDA. 1986. Composition of Foods: Beef Products. Agriculture Handbook No. 8-13. United States Department of Agriculture, Washington, DC, USA.
-
(1986)
Agriculture Handbook
, vol.8-13
-
-
|