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首页> 外文期刊>Journal of Veterinary Research >Technological and nutritional properties of ostrich, emu, and rhea meat quality
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Technological and nutritional properties of ostrich, emu, and rhea meat quality

机译：鸵鸟肉，e肉和Rhea肉品质的技术和营养特性

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摘要

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n63 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.
机译：近年来，在世界范围内已经发现对包括鸵鸟皮，e和丽亚在内的平胸肉的需求不断增长。但是，消费者以及肉类行业对此类肉类的知识仍然有限且分散，特别是在and和土卫八的情况下。因此，本综述的目的是提供有关鸵鸟，e和mu亚肉的技术和营养特性的信息，包括car体成分和产量，理化特性和营养价值。 rat的体产量和组成相当，e中脂肪含量更高。鸵鸟肉，and肉和土耳鱼肉比牛肉深，而平胸肉的酸化作用比牛肉更近，而不是禽肉。平胸肉可以被认为是一种饮食产品，主要是因为与牛肉和鸡肉相比，其脂肪含量低，多不饱和脂肪酸（PUFA）含量高，n6 / n3比值有利且铁含量高。平胸肉还富含硒，铜，维生素B和生物活性肽，例如肌酸（emu）和鹅肌酐（ostrich）（鸵鸟皮），并且钠含量低（鸵鸟皮）。丰富的生物活性化合物，例如PUFA使平胸肉极易被氧化，因此需要进行有关创新，智能包装系统的精心研究，以保护该肉的营养和技术特性。

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