Meat Ostrich Fantastic Healing
Introduction Persian Meat Ostrich Arabic Lahm al-Naamah is pink in color and tastes salty
ehet is a cattle animal with long neck and wings and short height.
Its flesh is hot and dry by nature.
Bad for slow digestion and hot temper.
Effective, its use is best for every mood, if its meat is mixed with ghee and vinegar, it is suitable for every mood.
Alternative: If ghee and vinegar are not available, peacock meat should be eaten together.
Functions and Properties Dissolves breath, clears phlegm, clears phlegm and is useful for gout, asthma and stomach.
Low calorie and high protein
Compared to beef, pork and chicken, ostrich meat has the highest calorie count per 100 gram ratio of protein. A key tip for weight loss is how to consume protein while suppressing calories. So, among the types of meat, ostrich meat is very good for weight loss.
Abstract
The poultry industry is considered to be one of the most efficient industries in producing animal protein. Poultry production consists of several main segments: broilers, commercial eggs, turkeys, ducks, and other poultry, including geese, guinea fowl, pheasants, quail, and ratites. Currently, ostrich meat is marketed as the healthiest red meat because of its high polyunsaturated fatty acid content, low saturated fatty acid content, and low cholesterol levels compared to red meats, such as beef. In comparison, it tastes like lean meat. Ostrich meat is lower in sodium and higher in iron than other types of meat, making it better for people with high blood pressure and anemia. Ostrich meat is considered an ideal red meat for those seeking a healthy lifestyle. Moreover, many different ostrich products, such as leather and feathers, are used by people. The present review paper considers the quality characteristics of ostrich meat, including physiological characteristics, and compares it with other types of meat, such as bovine and other poultry meats.
Carcass production
The best age for slaughtering an ostrich is 12 to 14 months.
African black subspecies, and 10 to 12 months for red subspecies
neck, blue neck, as well as for crossbred ostriches. it's time.
When these birds offer excellent meat, skin and feather quality.
According to Cooper & Horbanczuk (2002) the effect of subspecies
There have been conflicting opinions on carcass yield and meat quality.
As many studies did not mention which subspecies were assessed.
Although some subspecies have effects that limit commercial viability.
Turns out, meat quality is often overlooked.
Cold carcass yield is about 51 percent, and there is no difference.
Between males and females when birds are of similar age and weight.
). Parts yield can reach up to 42 percent, depending.
Genetic background, rearing systems, and slaughter techniques
Since the ostrich is a running bird, the sternum has no folds
And muscle contraction in the wings, shortening them.
physical matter of ostrich meat
Part I of the review presents current information on color, taste and aroma,
Softness, pH, water holding capacity and drip loss, shelf life and microbial load, cold resistance
And the disadvantages of cooking ostrich meat, which is darker and has more reddish compounds in comparison.
Beef or pork. On average, ostrich meat is rated medium with regular (<5.8).
Maximum (>6.2) pH as early as 24 hours post-slaughter, usually with a rapid drop in pH. Gentleness
Ostrich meat depends on the type of muscle it comes from. It has the capacity to hold water.
Less so than pork or chicken, but similar to veal and beef.
60 references cited.
Ostrich is halal
Question
Is ostrich egg and its meat halal?
ans
Ostrich is a halal bird, its meat and eggs are halal۔
Ostrich meat with and without bone is being sold for how much rupees?
LAHORE: Sale of ostrich meat has been started for food loving Laborites and its taste is so pleasant that the eaters forget beef, mutton and chicken too.
Good news for women with the introduction of excellent facilities for summer dresses of well-known brands
It is not counted among beef, mutton and chicken and that is the reason why its price is much higher. At the first shop opened in the township, you will have to pay 2500 rupees per kg for buying ostrich liver, leg piece or mixed meat, including bone, and those who like to eat this meat without the bone will have to pay 3500 rupees for one kg. Will have to spend.
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