Naslov
Quality of ostrich meat.

Autori
Cvrtila, Željka ; Kozačinski, Lidija ; Zdolec, Nevijo ; Hadžiosmanović, Mirza

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Proceedings of the 11th OSTRICH WORLD CONGRES / Miljenko Šimpraga - Zagreb, 2004, 78-81

Skup
OSTRICH WORLD CONGRES

Mjesto i datum
Brijuni, Hrvatska, 15.10.2004. - 17.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
ostrich meat; quality

Sažetak
Recently, the organised ostrich production has been increasing in Croatia. Ostrich meat differs from the meat of other animals for slaughter. Among other characteristics it is not fat, it is lean and easily separated from bones and connective tissue. Although it can be compared with bovine meat due to its red colour and taste, ostrich meat is as tender as chicken meat, and is characterised by short muscle fibres. It has a special and easily recognisable taste. It is more digestible compared to other types of meat, soft and does not require long culinary treatment. Owing to its specific taste there is no need for additional preparations and use of hot spices. Low fat content, 1-2%, and a larger quantity of linolenic acid give ostrich meat dietetic properties. The share of HDL (High Density Cholesterol) is high, 60-62%, and that of LDL (Low Density Cholesterol) low. Ostrich meat contains significant quantities of iron (3.7 mg/100 g) and essential oligoelements like zinc and magnesium, and vitamins A, C, B1, B12 and niacin (Sales, 1998 ; Hoffman and Fisher, 2001). Owing to its dietetic properties and suitable chemical composition, ostrich meat is recommended for sportsmen, convalescents and the younger population. Its use is also recommended for persons suffering from cardiac discomforts, elevated blood pressure and during dietary adjustment

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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