Hostname: page-component-848d4c4894-ndmmz Total loading time: 0 Render date: 2024-04-30T21:52:28.464Z Has data issue: false hasContentIssue false
  • English
  • Français

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.
Get access

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anonymous (1995) Nutritional comparison, including rheas. Ratite Marketplace, 1995, Volume 6, Issue 14, p. 81Google Scholar
AUSTRALIAN QUARANTINE and INSPECTION SERVICES (AQIS) (1993) Register of Approved Etnu Cuts and Items. Bulletin 4266, The East Perth, WA, Department of Agriculture, Western AustraliaGoogle Scholar
Berge, P., Lepetit, J., Renerre, M. and Touraille, C. (1997) Meat quality traits in the emu (Drotnaius novaehohndiae) as affected by muscle type and animal age. Meat Science 45: 209–221Google Scholar
Forrest, J.C., Aberle, E.D., Hedrick, H.B., Judge, M.D. and Merkel, R.A. (1975) Principles of Meat Science, W.H. Freeman and Company, San FranciscoGoogle Scholar
Frapple, P. (1994) Preparing emu meat for the commercial market. Emu Extravaganza 1994. World Wide Emu Extravaganza II, Emu Ranchers trade Show & Convention, presented by the Western Emu Association, P.O. Box 442, Hopland, CA, pp. 50–57Google Scholar
Haughton, S. (1865a) Notes on animal mechanics. No. III. On the muscular anatomy of the leg of the ostrich. Proceedings of the Royal Irish Academy 9: 50–61Google Scholar
Haughton, S. (1865b) Notes on animal mechanics. No. X. Muscular anatomy of the emu (Dromaeus novae hollandiae). Proceedings of the Royal frisk Academy 9: 487–497Google Scholar
Haughton, S. (1865c) Notes on animal mechanics. No. XI. Muscular anatomy of the rhea (Struthio rhea). Proceedings of the Royal Irish Academy 9: 497–504Google Scholar
Kyle, R. (1994) New species for meat production. Journal of Agricultural Science 123: 1–8CrossRefGoogle Scholar
Lawrie, R.A. (1991) Meat Science. 5th edition, Pergamon Press, OxfordGoogle Scholar
Mellett, F.D. (1994) A note on the musculature of the proximate part of the pelvic limb in the ostrich (Struthio camelus). Journal of South African Veterinary Association 65: 5–9Google Scholar
Morris, C.A., Harris, S.D., May, S.G., Jackson, T.C., Hale, D.S., Miller, R.K., Keeton, J.T., Acuff, G.R., Lucia, L.M. and Savell, J.W. (1995a) Ostrich slaughter and fabrication. 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH. Podtry Science 74: 1683–1687Google Scholar
Morris, C.A., Harris, S.D., May, S.G., Jackson, T.C., Hale, D.S., Miller, R.K., Keeton, J.T., Acuff, G.R., Lucia, L.M. and Savell, J.W. (1995b) Ostrich slaughter and fabrication. 2. Carcass weights, fabrication yields, and muscle colour evaluation. Poultry Science 74: 1688–1692Google Scholar
NaudÉ, R.T., Van Rensburg, A.J.J., Smit, M.C., Stiemie, S., Dreyer, J.H., Rossouw, E.J. and De Jager, A.L. (1979) Muscle and meat characteristics of the ostrich carcass. Mimeograph, Animal and Dairy Research Institute, Irene, South AfricaGoogle Scholar
Patak, A.E (1988) Anatomical and metabolic adaptions to locomotion in the emu (Dromaeus novaehollandiae (Latham)), a giant flightless bird. PhD thesis, Monash University, Melbourne, AustraliaGoogle Scholar
Paleari, M.A., Corsico, P. and Beretta, G. (1995) The ostrich: breeding, reproduction, slaughtering and nutritional value of the meat. Fleischwirtschaft 75: 1120–1123Google Scholar
Pollok, K.D., Miller, R.K., Hale, D.S., Angel, R., Blue-Mclendon, A., Baltmanis, B., Keeton, J.T. and Maca, J.V. (1997) Quality of ostrich steaks as affected by vacuum-package storage, retail display and differences in animal feeding regimen. American Ostrich, April 1997, pp. 46–52Google Scholar
Ramsbottom, J.M and Strandine, E.J. (1948) Comparative tenderness of representative muscles. Food Research 13: 315–330Google Scholar
Sales, J. (1996) Histological, biophysical, physical and chemical characteristics of different ostrich muscles. Journal of the Science of Food and Agriculture 70: 109–114Google Scholar
Sales, J. and Mellett, F.D. (1996) Post-mortem pH decline in different ostrich muscles. Meat Science 42: 235–238Google Scholar
Sales, J. and Oliver-Lyons, B. (1996) Ostrich meat: a review. Food Australia 48: 504–511Google Scholar
Sales, J., Mellett, F.D. and Heydenrech, H.J. (1996) Ultrastructural changes in ostrich muscles during post-mortem ageing. The South African Journal of Food and Nutrition 8: 23–25Google Scholar
Sales, J., Navarro, J.L., Bellis, L., Manero, A., Lizurume, M. and Martella, M.B. (1997a) Carcass and component yields of rheas. British Poultry Science 38: 378–380Google Scholar
Sales, J., Navarro, J.L., Bellis, L., Manero, A., Lizurume, M. and Martella, M.B. (1997b) Post-mortem pH decline as influenced by species in different rhea muscles. British Veterinary Journal (accepted for publication)Google Scholar
Smetana, P. (1993) Emu Farming. West Australia Department of Agriculture, Publication No. 38/92Google Scholar
Tarrant, P.V. and Mothersill, C. (1977) Glycolysis and associated changes in beef carcasses. Journal of Science of Food and Agriculture 28: 739–749Google Scholar
Thompson, L.D., Daniel, D.R., Hoover, L.C., Miller, M.F. and Adams, C.R. (1995) Palatability traits of emu meat. AEA News Vol. 5, No. 6, July/August 1995, pp. 1, 5, 6Google Scholar
Tuckwell, C. (1993) Farming of emus and processing of emu meat. Food Australia 45: 574–575Google Scholar
USDA (1979) Composition of Foods: Poultry Products. Agriculture Handbook No. 8–5. United States Department of Agriculture, Washington DC, USAGoogle Scholar
Van Den Berg, J.C. (1979) Myologia. In: Nomiria Anatomica Avian. A n Annotated Anatomical Dictionary of Birds (Baumel, J.J., King, A.S., Lucas, A.M., Breazile, J.E. and Evans, H.E., Eds), Academic Press, London, pp. 175–205Google Scholar