Ostrich meat is a relatively new product on the market. Knowledge about the
characteristics and uses for ostrich meat is limited. This article provides
information about the physical characteristics of ostrich meat and its
usefulness for processing in the meat industry.
This article can also be found at World Poultry Volume 17 number 8. To view the article online simply click on the link below.
Keywords: ostrich, ratites, poultry meat, processing
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