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

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

Journal of Agribusiness, 1998, vol. 16, issue 01, 18

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.

Keywords: Agribusiness; Livestock Production/Industries (search for similar items in EconPapers)
Date: 1998
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jloagb:90438

DOI: 10.22004/ag.econ.90438

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