THE OSTRICH - BREEDING, REPRODUCTION, SLAUGHTERING AND NUTRITIONAL-VALUE OF THE MEAT

被引：0

作者：

PALEARI, MA

CORSICO, P

BERETTA, G

机构：

来源：

FLEISCHWIRTSCHAFT | 1995年 / 75卷 / 09期

关键词：

OSTRICH; BREEDING; SLAUGHTERING; NUTRITIONAL VALUE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Struthio camelus australis has long been of interest in many different countries due to the value of the skin, feathers and more recently, the meat. The article collects information on both wild and bred ostriches, on the different slaughtering processes and, especially on the composition and nutritional value of ostrich meat which, compared with other meats, shows reduced fat and cholesterol content.

引用

页码：1120 / 1123

页数：4