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.: Home > Animal Science Papers and Reports > 2011 > Volume 29 Number 1 > Ewa Po³awska1,**, Joanna Marchewka1, Jَzef Krzy؟ewski1, Emilia Bagnicka1, Anna Wَjcik2

The ostrich meat – an updated review.

Ewa Po³awska1,**, Joanna Marchewka1, Jَzef Krzy؟ewski1, Emilia Bagnicka1, Anna Wَjcik2
1 Polish Academy of Sciences Institute of Genetics and Animal Breeding, Jastrzêbiec, 05-552 Wَlka Kosowska, Poland 2 Department of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Abstract :

The presented Part I of the review provides current information about colour, flavour and aroma,
tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening
and cooking losses of ostrich meat which is darker and contains more redness compound compared
to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8)
to high (>6.2) pH as measured 24 h post-slaughter, generally with a rapid decline of pH. Tenderness
of ostrich meat depends on type of muscle from which it originates. Its water-holding capacity is
lower compared to pork or chicken meat, but similar to veal and beef.
Cited are 60 references.

Keywords :
meat /ostrich / physical characteristics

Date Deposited : 21 Jun 2011 16:07

Last Modified : 21 Jun 2011 16:07

Official URL: http://www.ighz.edu.pl/?p0=5&p1=34

Volume 29, Number 1, - 2011

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