Carcass Categorization and Chemical Composition of Ostrich Meat

Kuzelov, Aco and Jordanoski, Momcula and Gacovski, Zivko and Naseva, Dijana (2012) Carcass Categorization and Chemical Composition of Ostrich Meat. Macedonian Journal of Animal Science, 2 (1). pp. 67-69.

This is the latest version of this item.

[img] Text
MJAS_02_1__2012__080_Kuzelov-a.pdf

Download (177Kb)

Abstract

This paper presents yield and carcass categorization of ostriches. The categories are the first, second, third, fourth, fifth and parts of rump, back and drumstick with muscles of these parts. In this paper the results of chemical composition of ostrich meat are also presented. Ostrich slaughter age was 14 months. The primary processing of ostriches examinations were made according to all sanitary - veterinary requests. After the primary processing examinations of chemical composition of ostrich meat (water, fat, proteins and ash) were made. According to the examinations it was realized that ostrich meat contains 76.22% water, <0.5% fats, 1.17% ash, 22.41% proteins.

Item Type: Article
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Dijana Naseva
Date Deposited: 30 Apr 2014 12:32
Last Modified: 30 Apr 2014 12:32
URI: http://eprints.ugd.edu.mk/id/eprint/9855

Available Versions of this Item

  • Carcass Categorization and Chemical Composition of Ostrich Meat. (deposited 30 Apr 2014 12:32) [Currently Displayed]

Actions (login required)

View Item View Item