Chemical composition of edible ostrich offal
2017
Adamczak, L. (Warsaw University of Life Sciences - SGGW, Warsaw (Poland). Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology) | Florowski, T. | Chmiel, M. | Pietrzak, D.
The offal (hearts, stomachs, and livers) of 24 African ostriches (Strutio camelus var. domesticus) from Polish farms were used in this study. Offal were taken directly from the production line; they were weighed and their water, fat, protein, ash and total collagen contents were determined. Ostrich hearts and stomachs were found to have high protein (18.1% and 19.0%, respectively) and low fat content (2.0% and 0.9%, respectively), typical of lean meat. Thus, the offal could be used in processed offal products or in pet food. Ostrich livers had slightly lower protein content (16.6%) and significantly higher and diverse fat content (4.4-28.4%). Heavier livers had significantly (P<0.05) higher fat and lower protein, water, and ash content. The utilization of ostrich liver should be preceded by classification of its fat content.
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