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Overview of ready-to-eat ostrich meat preparation method without decomposition of constituents  [2008]

Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology; Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition; Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology; Skudra, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology; et al.

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Ostrich commercial rearing is new in Latvia agriculture. The first several ostriches were introduced in Latvia ten years ago. Presently the largest ostrich's farms are located in east part of Latvia, mainly in region of Jekabpils. The task of this study was to start with batching of the information on several methods of ostrich ready-to-eat making and secondly - to develop sous vide mild cooking method with the aim to apply it for ostrich meat ready-to-eat preparation with better quality and prolonged shelf life. The information in the scientific literature as well as in website proved that sous vide cooking technology for the time being has not been applied for ostrich meat ready-to-eat preparation. Bullocks' tenderloin purchased at the local market as cheaper and more similar to ostrich meat was chosen to specify the preliminary experiments. In our experiments has been found that sous vide thermal treatment improved the microbial stability of bullocks' tenderloin during 20 days storage at +4.0-0.5 deg C.

Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
74
End Page:
78
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"Overview of ready-to-eat ostrich meat preparation method without decomposition of constituents"@eng
Other:
"Summary (En)"
"3 fig., 19 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 74-78"
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Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
74
End Page:
78
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"Overview of ready-to-eat ostrich meat preparation method without decomposition of constituents"@eng
Other:
"Summary (En)"
"3 fig., 19 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 74-78"