Prospects for the use of ostrich meat in foods for children and dietetic products | Mogućnost upotrebe nojevog mesa u hrani za decu i dijetetskim proizvodima
2011
Ustinova, A., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Derevitskaya, O.K., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Hvylya, S., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute
In order to determine the functional properties of ostrich meat, pH, water binding capacity and structural-mechanical and color characteristics were studied. Thus, complex investigations helped establish that ostrich meat and by-products, in regard to the nutritional and biological value, functional-technological and histological characteristics, are not inferior to main types of meat used as raw materials, and in regard to the safety, complied with the requirements for meat as raw material used in food products for children of early age, beginning from 6 months, and can be recommended for the production of foods for children, dietetic and functional products.
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