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

Author

Listed:
  • 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.

Suggested Citation

  • Taylor, Gary & Andrews, Linda & Gillespie, Jeffrey M. & Schupp, Alvin R. & Prinyawiwatkul, Witoon, 1998. "How Do Ratite Meats Compare with Beef?: Implications for the Ratite Industry," Journal of Agribusiness, Agricultural Economics Association of Georgia, vol. 16(1), pages 1-18.
    • Handle: RePEc:ags:jloagb:90438
    DOI: 10.22004/ag.econ.90438
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    Cited by:

    1. Lili Dóra Brassó & Vanessza Szabó & István Komlósi & Tünde Pusztahelyi & Zsófia Várszegi, 2021. "Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary," Agriculture, MDPI, vol. 11(9), pages 1-15, September.
    2. Jeffrey M. Gillespie & Alvin R. Schupp, 2002. "The Role of Speculation and Information in the Early Evolution of the United States Ostrich Industry: An Industry Case Study," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 24(1), pages 278-292.
    3. 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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