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Ratite meat

Published online by Cambridge University Press:  18 September 2007

J. Sales  and
J. Horbanczuk
J. Sales*
Affiliation:
Department of Agriculture, University of Queensland, St Lucia, QLD 4072, Australia
J. Horbanczuk
Affiliation:
Polish Academy of Sciences, Institute of Genetics and Animal Breeding, Jastrznbiec, 05–551, Mrokow, Poland
*
*Correspondence address: Queensland Poultry Research and Development Centre, P.O. Box 327, Cleveland 4163, QLD, Australia.
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Abstract

Due to a belief in the special healthy characteristics of their meat, ratites (ostriches, emus, rheas) are receiving more and more attention as meat producers for developed markets. All three kinds of ratites can be slaughtered by the same technique. At the scientific level, avian nomenclature is applied to the muscles used in meat production, while a variety of trade names is being used commercially. Dressing percentage, meat production on a live and carcass weight basis, as well as proportional weight of individual muscles are of the same order for all three species. Ratite meat is characterized by a high final pH value which may result in a limited shelf life. Nutritional information, especially about emu and rhea meat, is rarely found.

Keywords

Meatemusostrichesrheas
Type
Research Article
Information
World's Poultry Science Journal , Volume 54 , Issue 1 , March 1998 , pp. 59 - 67
Copyright
Copyright © Cambridge University Press 1998

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