Uzgojne i etičke norme farmskog držanja nojeva s osvrtom na osobine nojevog mesa

Nojevo meso je sve popularnija namirnica koja izaziva znatiželju zbog svojih različitih nutritivnih karakteristika. Kvaliteta mesa usko je povezana s farmskim uzgojem nojeva koji su u direktnoj vezi s prirodnim okruženjem u kojem nojevi inače borave. Ovo istraživanje se fokusira na omogućavanje lakšeg pristupa bitnim podacima o prirodnom okruženju nojeva i potrebama nojeva tijekom farmskog uzgoja, kako bi se zadovoljile potrebe dobrobiti ovih ptica, ali i kvaliteta nojevog mesa za potrošače. Meso noja se svrstava u kategoriju crvenog mesa, a njegova karakteristična crvena boja potiče od visokog sadržaja željeza. U usporedbi s drugim vrstama mesa, okus nojevog mesa se opisuje kao blag, što je rezultat visokog pH i niske količine masti u mišićima. Mekoća ovog mesa je posljedica niskog udjela masti i kolagena, što ga čini lako probavljivim. Osim navedenih karakteristika, nojevo meso ima iznimnu sposobnost zadržavanja vode, što ga čini poželjnim za razne vrste prerađevina. Nojevo meso obiluje niskomasnim proteinima, željezom, cinkom i višestruko nezasićenim masnim kiselinama, čineći ga vrijednim dodatkom uravnoteženoj prehrani. Nasuprot svega navedenog, postojeća visoka tržišna cijena ovog mesa, ugrožava razvoj farmi nojeva, kao i opstanak postojećih. Ostrich meat is an increasingly popular food that arouses curiosity due to its various nutritional characteristics. The quality of the meat is closely related to the farming of ostriches, which is directly related to the natural environment in which the ostriches normally live. This research is focused on providing easier access to essential data about the natural environment of ostriches and the needs of ostriches during farm breeding, to meet the welfare needs of these birds, as well as the quality of ostrich meat for consumers. Ostrich meat is classified as red meat, and its characteristic red color comes from its high iron content. Compared to other types of meat, the taste of ostrich meat is described as mild, which is a result of the high pH and low amount of fat in the muscles. The softness of this meat is due to the low content of fat and collagen, which makes it easily digestible. In addition to the mentioned characteristics, new meat has an exceptional ability to retain water, which makes it desirable for various types of processed products. Ostrich meat is rich in low-fat proteins, iron, zinc, and polyunsaturated fatty acids, making it a valuable addition to a balanced diet. Contrary to all of the abov