[1. Al-Kalifa H., Al-Nasre A.: Ostrich meat: production, quality parameters, and nutritional comparison to other types of meats. J Appl Poult Res 2014, 23, 784–790.10.3382/japr.2014-00962]Search in Google Scholar
[2. Berge P., Lepetit J., Renerre M., Touraille C.: Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age. Meat Sci 1997, 45, 209–221.10.1016/S0309-1740(96)00040-X]Search in Google Scholar
[3. Chang Y.S., Hsu D.H., Stromer M., Chou R.G.R.: Postmortem calpain changes in ostrich skeletal muscle. Meat Sci 2016, 117, 117–121.10.1016/j.meatsci.2016.03.00426971307]Search in Google Scholar
[4. Charuta A., Tatara M., Krupski W., Poławska E., Ogłuszka M., Pierzchała M., Łuszczewska-Sierakowska I.: Bone morphometric, densitometric and mechanical properties in 14-month-old ostriches fed experimental diet enriched with linseed. Anim Sci Pap Rep 2015, 33, 383–398.]Search in Google Scholar
[5. Cooper R.G., Naranowicz H., Maliszewska E., Tennett A., Horbańczuk J.O.: Sex-based comparison of limb segmentation in ostriches aged 14 months with and without tibiotarsal rotation. J S Afr Vet Assoc 2008, 79, 142–144.10.4102/jsava.v79i3.26119244823]Search in Google Scholar
[6. Cooper R.G., Tomasik C., Horbańczuk J.O.: Avian influenza in ostriches (Struthio camelus). Avian Poult Biol Rev 2007, 18, 87–92.10.3184/147020607X270068]Search in Google Scholar
[7. Dalle Zotte A., Brand T.S., Hoffman L.C., Schoon K., Cullere M., Swart R.: Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition. Meat Sci 2013, 93, 194–200.10.1016/j.meatsci.2012.08.02722998999]Search in Google Scholar
[8. Dalle Zotte A., Szendro Z.: The role of rabbit meat as functional food. Meat Sci 2011, 88, 319–331.10.1016/j.meatsci.2011.02.01721392894]Search in Google Scholar
[9. Daun C., Akesson B.: Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb. Food Chem 2004, 85, 295–303.10.1016/j.foodchem.2003.07.009]Search in Google Scholar
[10. Filgueras R.S., Astruc T., Labas R., Venien A., Peyrin F., Zamiazi R.C., Sante-Lhoutellier V.: Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles. Food Chem 2012, 132, 1387–1394.10.1016/j.foodchem.2011.11.12629243627]Search in Google Scholar
[11. Filgueras R.S., Gatellier P., Aubry L., Thomas A., Bauchard D., Durand D., Zambiazi R.C., Sante-Lhoutellier V.: Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packed storage: influence of muscle on oxidative processes. Meat Sci 2010, 86, 665–673.10.1016/j.meatsci.2010.06.00320659783]Search in Google Scholar
[12. Filgueras R.S., Gatellier P., Ferreira C., Zambiazi R.C., Sante-Lhoutellier V.: Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes. Meat Sci 2011, 89, 6–12.10.1016/j.meatsci.2011.02.02821507582]Search in Google Scholar
[13. Filgueras R.S., Gatellier P., Zambiazi R.C., Sante-Lhoutellier V.: Effect of frozen storage duration and cooking on physical and oxidative changes in m. gastrocnemius pars interna and m. iliofiburalis of Rhea americana. Meat Sci 2011, 88, 645–651.10.1016/j.meatsci.2011.02.02321429676]Search in Google Scholar
[14. Gramadzinska J., Reszka E., Bruzelius K., Wasowicz W., Akesson B.: Selenium and cancer: biomarkers of selenium status and molecular action of selenium supplements. Eur J Nutr 2008, 47, 29–50.10.1007/s00394-008-2005-z18458833]Search in Google Scholar
[15. Hoffman L.C., Botha S.S.C., Britz T.J.: Muscle pH and temperature changes in hot– and cold–deboned ostrich (Struthio camelus var. domesticus) muscularis gastrocnemius, pars interna and muscularis iliofibularis during the first 23 h postmortem. Meat Sci 2007, 75, 343–349.10.1016/j.meatsci.2006.08.00922063668]Search in Google Scholar
[16. Hoffman L.C., Jones M., Muller M., Joubert E., Sadie A.: Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspapathus linearis) as a natural antioxidant. Meat Sci 2014, 96, 1289–1296.10.1016/j.meatsci.2013.10.03624334052]Search in Google Scholar
[17. Hoffman L.C., Joubert M., Brand T.S., Manley M.: The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic. fatty acid and physicochemical characteristics of ostrich meat. Meat Sci 2005, 70, 45–53.10.1016/j.meatsci.2004.11.01922063279]Search in Google Scholar
[18. Hoffman L.C., Muller M., Cloete S.W.P., Brand M.: Physical and sensory meat quality of South African Black ostriches (Struthio camelus var. domesticus). Zimbabwean Blue ostriches (Struthio camelus australis) and their hybrid. Meat Sci 2008, 79, 365–374.10.1016/j.meatsci.2007.10.02222062765]Search in Google Scholar
[19. Jeengar M.K., Kumar P.S., Thummuri D., Shrivastava S., Guntuku L., Sistla R., Naidu V.G.M.: Review on emu products for use as complementary and alternative medicine. Nutrition 2015, 31, 21–27.10.1016/j.nut.2014.04.00425441585]Search in Google Scholar
[20. Karklina D., Kivite J.: The nutritional value of ostrich meat produced in Latvia. Proceedings of the XIV World Ostrich Congress. Riga, Latvia. 2007, pp. 83–85.]Search in Google Scholar
[21. Kawka M., Horbańczuk J.O., Sacharczuk M., Zięba G., Łukaszewicz M., Jaszczak K., Parada R.: Genetic characteristics of the ostrich population using molecular methods. Poult Sci 2007, 86 277–281.10.1093/ps/86.2.27717234840]Search in Google Scholar
[22. Kawka M., Parada R., Jaszczak K., Horbańczuk J.O.: The use of microsatellite polymorphism in genetic mapping of the ostrich (Struthio camelus). Mol Biol Rep 2012, 39, 3369–3374.10.1007/s11033-011-1107-5327120621717061]Search in Google Scholar
[23. Kawka M., Horbańczuk J.O., Jaszczak K., Pierzchała M., Cooper R.G.: A search for genetic markers associated with egg production in the ostrich (Struthio camelus). Mol Biol Rep 2012, 39, 7881–7885.10.1007/s11033-012-1632-x]Search in Google Scholar
[24. Leygonie C., Britz T.J., Hoffman L.C.: Meat quality comparison between fresh and frozen/thawed ostrich m. iliofibularis. Meat Sci 2012, 91, 364–368.10.1016/j.meatsci.2012.02.020]Search in Google Scholar
[25. Lombardi-Boccia G., Martinez-Dominguez B., Aguzzi A., Rincon-Leon F.: Optimization of heme iron analysis in raw and cooked red meat. Food Chem 2002, 78, 505–510.10.1016/S0308-8146(02)00211-X]Search in Google Scholar
[26. Lorenzo J.M., Sarries M.V., Tadeo A., Polidori P., Franco D., Lanza M.: Carcass characteristics, meat quality and nutritional value of horsemeat: a review. Meat Sci 2014, 96, 1478–1488.10.1016/j.meatsci.2013.12.00624423453]Search in Google Scholar
[27. Majewska D., Jakubowska M., Ligocki M., Tarasewicz Z., Szczerbińska D., Karamucki T., Sales J.: Physiochemical characteristics, proximate analysis and mineral composition of ostrich meat as influence by muscle. Food Chem 2009, 117, 207–211.10.1016/j.foodchem.2009.03.100]Search in Google Scholar
[28. Menon D.G., Bennett D.C., Uttaro B., Schaefer A.L., Cheng K.M.: Carcass yield and meat quality characteristics of adult emus (Dromaius novaehollandiae) transported for 6 h before slaughter. Meat Sci 2014, 98, 240–246.10.1016/j.meatsci.2014.05.02724973774]Search in Google Scholar
[29. Mizuno D., Konoha-Mizuno K., Mori M., Sadakane Y., Koyama H., Ohkawara S., Kawahara M.: Protective activity of carnosine and anserine against zinc-induced neurotoxicity: a possible treatment for vascular dementia. Metallomics 2015, 8, 1233–1239.10.1039/C5MT00049A]Search in Google Scholar
[30. Morris C.A., Harris S.D., May S.G., Jackson D.S., Hale S.D., Miller R.K., Keeton J.T., Acuff G.R., Lucia L.M., Savell J.W.: Ostrich slaughter and fabrication. 1. Slaughter yields of carcasses and effects of electrical stimulation on post mortem pH. Poult Sci 1995, 74, 1683–1687.10.3382/ps.07416838559734]Search in Google Scholar
[31. Nair M.N., Suman S.P., Li S., Joseph P., Beach C.M.: Lipid oxidation-induced oxidation in emu and ostrich myoglobins. Meat Sci 2014, 96, 984–993.10.1016/j.meatsci.2013.08.02924231676]Search in Google Scholar
[32. Naveena B.M., Kiran M.: Emu meat: new source of healthier meat towards niche market. Food Rev Int 2014, 30, 22–35.10.1080/87559129.2013.853773]Search in Google Scholar
[33. Naveena B.M., Muthukumar P.S., Kulkarni V.V., Praveen Kumar Y. Usha Rani K., Kiran M.: Effect of aging on the physicochemical, textural, microbial and proteome changes in emu (Dromaius novaehollandiae) meat under different packaging conditions. J Food Process Pres 2015, 39, 2497–2506.10.1111/jfpp.12499]Search in Google Scholar
[34. Naveena B.M., Sen A.R., Muthukumar P.S., Girish P.S., Praveen Kumar Y. Kiran M.: Carcass characteristics. Composition, physico-chemical, microbial and sensory quality of emu meat. Brit Poult Sci 2013, 54, 329–336.10.1080/00071668.2013.790006]Search in Google Scholar
[35. Paleari M.A., Camisasca S., Beretta G., Renon G., Corsico P., Bertolo G., Crivelli G.: Ostrich meat: physico-chemical characteristics and comparison with turkey and bovine meat. Meat Sci 1998, 48, 205–210.10.1016/S0309-1740(97)00091-0]Search in Google Scholar
[36. Pegg R.B., Amarowicz R., Code W.E.: Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value–added products. Food Chem 2006, 97, 193–202.10.1016/j.foodchem.2005.04.002]Search in Google Scholar
[37. Poławska E., Marchewka J., Cooper R.G., Sartowska K., Pomianowski J., Jóźwik A., Strzałkowska N., Horbańczuk J.O.: The ostrich meat - an updated review. II. Nutritive value. Anim Sci Pap Rep 2011, 29, 89–97.]Search in Google Scholar
[38. Poławska E., Marchewka J., Krzyżewski J., Bagnicka E., Wójcik A.: The ostrich meat - an updated review. I. Physical characteristics of ostrich meat. Anim Sci Pap Rep 2011, 29, 5–18.]Search in Google Scholar
[39. Poławska E., Lisiak D., Jóźwik A., Pierzchała M., Strzałkowska N., Pomianowski J., Wójcik A.: The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat. Anim Sci Pap Rep 2012, 30, 65–72.]Search in Google Scholar
[40. Poławska E., Cooper R.G., Jóźwik A., Pomianowski J.: Meat from alternative species - nutritive & dietetic value and its benefit for human health – A review. CyTa J Food 2013, 11, 37–42.10.1080/19476337.2012.680916]Search in Google Scholar
[41. Poławska E., Horbańczuk J.O., Pierzchała M., Strzałkowska N., Jóźwik A., Wójcik A., Pomianowski J., Gutkowska K., Wierzbicka A., Hoffman L.C.: Effect of dietary linseed and rapeseed supplementation on the fatty acid profiles in the ostrich. Part 1. Muscles. Anim Sci Pap Rep 2013, 31, 239–248.]Search in Google Scholar
[42. Poławska E., Póltorak A., Wyrwisz J., Wierzbicka A., Gutkowska K., Pomianowski J., Zdanowska-Sąsiadek Ż., Wójcik A., Kawka M., Raes K., De Smet S.: The physical traits and fatty acids profile of ostrich meat enriched in N3 fatty acids as influenced by duration of refrigerated storage and type of packaging. Anim Sci Pap Rep 2014, 32, 351–358.]Search in Google Scholar
[43. Poławska E., Tolik D., Horbańczuk O.K., Ciepłoch A., Raes K., De Smet S.: The effect of dietary oil seeds on the fatty acid profile and metabolism in ostrich liver. Anim Sci Pap Rep 2016, 34, 173–180.]Search in Google Scholar
[44. Poławska E., Zdanowska-Sąsiadek Ż., Horbańczuk J.O., Pomianowski J., Jóźwik A., Tolik D., Ras K., De Smet S.: Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. CyTa J Food 2016, 14, 84–87.10.1080/19476337.2015.1046940]Search in Google Scholar
[45. Ramos A., Cabrera M.C., Del Puerto M., Saadoun A.: Minerals. Haem and non-haem iron contents of rhea meat. Meat Sci 2009, 81, 116–119.10.1016/j.meatsci.2008.07.00522063970]Search in Google Scholar
[46. Romanelli P.F., Trabuco E., Scriboni A.B., Visentainer J.V., De Souza N.E.: Chemical composition and fatty acid profile of rhea (Rhea americana) meat. Arch Latinoam De Nutr 2008, 58, 201–205.]Search in Google Scholar
[47. Sales J.: The rhea. A ratite native to South Africa. Avian Poult Biol Rev 2006, 17, 105–124.10.3184/147020606783438759]Search in Google Scholar
[48. Sales J.: The emu (Dromaius novaehollandiae): A review of its biology and commercial products. Avian Poult Biol Rev 2007, 18, 1–20.10.3184/147020607X245048]Search in Google Scholar
[49. Sales J., Horbańczuk J.O., Dingle J., Coleman R., Sensik S.: Carcase characteristics of emus (Dromaius novaehollandiae). Brit Poult Sci 1999, 40, 145–147.10.1080/0007166998799910405052]Search in Google Scholar
[50. Sales J., Navarro J.L., Bellis L., Manero A., Lizurume M., Martella M.B.: Carcase and component yields of rheas. Brit Poult Sci 1997, 38, 378–380.10.1080/00071669708418006]Search in Google Scholar
[51. Sales J., Navarro J.L., Bellis L., Manero A., Lizurume M., Martella M.B.: Post mortem pH decline as influenced by species in different rhea muscles. Vet J 1998, 155, 209–211.10.1016/S1090-0233(98)80022-1]Search in Google Scholar
[52. Sales J., Navarro J.L., Martella M.B., Lizurume M.E., Manero A., Bellis L., Garcia P.T.: Cholesterol content and fatty acid composition of rhea meat. Meat Sci 1999, 53, 73–75.10.1016/S0309-1740(99)00024-8]Search in Google Scholar
[53. Simopoulos A.P.: Evolutionary aspects of diet. The omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. Biomed Pharmacother 2006, 60, 502–507.10.1016/j.biopha.2006.07.080]Search in Google Scholar
[54. Simopoulos A.P.: The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp Biol Med 2008, 233, 6, 674–688.10.3181/0711-MR-311]Search in Google Scholar
[55. Suman S.P., Joseph P., Li S., Beach C.M., Fontaine M., Steinke L.: Amino acid sequence of myoglobin from emu (Dromaius novaehollandiae) skeletal muscle. Meat Sci 2010, 86, 623–628.10.1016/j.meatsci.2010.04.041]Search in Google Scholar
[56. Terevinto A., Ramos A., Castroman G., Cabrera M.C., Saadoun A.: Oxidative status in vitro iron-induced lipid oxidation and superoxide dismutase. Catalase and glutathione peroxidase activities in rhea meat. Meat Sci 2010, 84, 706–710.10.1016/j.meatsci.2009.11.007]Search in Google Scholar
[57. Walter J.M., Soliah L., Dorsett D.: Ground ostrich: a comparison with ground beef. J Am Diet Assoc 2000, 100, 244–245.10.1016/S0002-8223(00)00074-2]Search in Google Scholar
[58. World Health Organization/Food and Agriculture Organization (WHO/FAO), – Diet nutrition and the prevention of chronic diseases. WHO, Geneve, 2003, pp. 4–101.]Search in Google Scholar
[59. Turner T.D., Jensen J., Pilfold L., Prema D., Donkor K.K., Cinel B., Thompson J., Dugan M.E.R., Church J.S.: Comparison of fatty acids in beef tissues from conventional organic and natural feeding systems in Western Canada. Can J Anim Sci 2015, 95, 49–58.10.4141/cjas-2014-113]Search in Google Scholar
[60. USDA National Nutrient Database for Standard Reference 2016. Basic Report 05621. Emu. Ground. raw. May 2016.]Search in Google Scholar