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Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Department of Technic and Food Development, Faculty of Humane Nutrition and Consumer Sciences, Warsaw University of Live Science, 02-787 Warszawa, Poland
Department of Pharmacognosy, University of Vienna, 1090 Vienna, Austria
Department of Internal Diseases, Angiology and Physical Medicine, Center for Laser Diagnostics and Therapy, Medical University of Silesia, Batorego Street 15, 41902 Bytom, Poland
Department of Physical Medicine, School of Health Sciences in Katowice, Medical University of Silesia in Katowice, ul. Poniatowskiego 15, 40-055 Katowice, Poland
Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
Department of Animal Sciences, Faculty of AgriSciences, University of Stellenbosch, Matieland 7602, South Africa
Authors to whom correspondence should be addressed.
Molecules 2018, 23(6), 1267;
Received: 11 May 2018 / Revised: 21 May 2018 / Accepted: 23 May 2018 / Published: 25 May 2018
PDF [293 KB, uploaded 28 May 2018]


The 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. View Full-Text
Keywords: nutrients; dried meat; heme iron; nutrients; fit snack nutrients; dried meat; heme iron; nutrients; fit snack
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Zdanowska-Sąsiadek, Ż.; Marchewka, J.; Horbańczuk, J.O.; Wierzbicka, A.; Lipińska, P.; Jóźwik, A.; Atanasov, A.G.; Huminiecki, Ł.; Sieroń, A.; Sieroń, K.; Strzałkowska, N.; Stelmasiak, A.; De Smet, S.; Van Hecke, T.; Hoffman, L.C. Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat. Molecules 2018, 23, 1267.

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