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How Do Ratite Meats Compare with Beef?: Implications for the Ratite Industry

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Author Info

  • Taylor, Gary
  • Andrews, Linda
  • Gillespie, Jeffrey M.
  • Schupp, Alvin R.
  • Prinyawiwatkul, Witoon

Abstract

Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study.

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Bibliographic Info

Article provided by Agricultural Economics Association of Georgia in its journal Journal of Agribusiness.

Volume (Year): 16 (1998)
Issue (Month): 1 ()
Pages:

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Handle: RePEc:ags:jloagb:90438

Contact details of provider:
Postal: 301 Conner Hall, University of Georgia, Athens, GA 30602-7509
Web page: http://www.agecon.uga.edu/~jab/
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Related research

Keywords: Acceptability; Difference from control; Emu; Ostrich; Sensory quality; Storage; Agribusiness; Livestock Production/Industries;

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Cited by:
  1. Jeffrey Gillespie & Gary Taylor & Alvin Schupp & Ferdinand Wirth, 1998. "Opinions of professional buyers toward a new, alternative red meat: Ostrich," Agribusiness, John Wiley & Sons, Ltd., vol. 14(3), pages 247-256.

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