Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type

Meat Science

Volumn 64, Issue 3, 2003, Pages 309-315

  Girolami, A ^a   Marsico, I ^a   D'Andrea, G ^a   Braghieri, A ^a   Napolitano, F ^a   Cifuni, G F ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Cholesterol; Fatty acid composition; Ostrich; Tenderness

Indexed keywords

MONOSATURATED FATTY ACIDS;

CHOLESTEROL; COMPOSITION; FATTY ACIDS; MUSCLE;

MEATS;

AVES; STRUTHIO CAMELUS; STRUTHIONIFORMES;

EID: 0037223039     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00202-4     Document Type: Article

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