Nutrients composition in fit snacks made from ostrich, beef and chicken dried meat

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dc.contributor.authorZdanowska-Sasiadek, Zanetaen_ZA
dc.contributor.authorMarchewka, Joannaen_ZA
dc.contributor.authorHorbanczuk, Jarosław Olaven_ZA
dc.contributor.authorWierzbicka, Agnieszkaen_ZA
dc.contributor.authorLipinska, Paulinaen_ZA
dc.contributor.authorJozwik, Arturen_ZA
dc.contributor.authorAtanasov, Atanas G.en_ZA
dc.contributor.authorHuminiecki, Lukaszen_ZA
dc.contributor.authorSieron, Aleksanderen_ZA
dc.contributor.authorSieron, Karolinaen_ZA
dc.contributor.authorStrzałkowska, Ninaen_ZA
dc.contributor.authorStelmasiak, Adrianen_ZA
dc.contributor.authorDe Smet, Stefaanen_ZA
dc.contributor.authorVan Hecke, Thomasen_ZA
dc.contributor.authorHoffman, Louwrens C.en_ZA
dc.date.accessioned2019-10-18T09:23:11Z
dc.date.available2019-10-18T09:23:11Z
dc.date.issued2018
dc.descriptionCITATION: Zdanowska-Sasiadek, Z., et al. 2018. Nutrients composition in fit snacks made from ostrich, beef and chicken dried meat. Molecules, 23(6):1267, doi:10.3390/molecules23061267.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.description.abstractThe aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.en_ZA
dc.description.urihttps://www.mdpi.com/1420-3049/23/6/1267
dc.description.versionPublisher's version
dc.format.extent13 pages
dc.identifier.citationZdanowska-Sasiadek, Z., et al. 2018. Nutrients composition in fit snacks made from ostrich, beef and chicken dried meat. Molecules, 23(6):1267, doi:10.3390/molecules23061267
dc.identifier.issn1420-3049 (online)
dc.identifier.otherdoi:10.3390/molecules23061267
dc.identifier.urihttp://hdl.handle.net/10019.1/106667
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectNutrientsen_ZA
dc.subjectDried meat
dc.subjectFatty acids
dc.subjectSnack Foods
dc.titleNutrients composition in fit snacks made from ostrich, beef and chicken dried meaten_ZA
dc.typeArticleen_ZA
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