Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat.

@article{Paleari1998OstrichMP,
  title={Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat.},
  author={Maria Antonietta Paleari and S. Camisasca and G. Beretta and P. Renon and P. Corsico and Gianni Bertolo and G. Crivelli},
  journal={Meat science},
  year={1998},
  volume={48 3-4},
  pages={
          205-10
        }
}
In several European countries ostrich breeding has now become quite common. In Italy this has also given rise to the need for regulations for the slaughtering of Ratites. The present work studies and compares the physico-chemical characteristics of the meat from the thigh of the ostrich with the same anatomical cuts of turkey and bovine. The ostrich meat muscle of the thigh was imported vacuum packed from Israel and France, the muscles considered were m. flexor cruris and m. iliofibularis. The… CONTINUE READING

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