CARCASS CATEGORIZATION AND CHEMICAL COMPOSITION
OF OSTRICH MEAT
Aco Kuzelov, Momcula Jordanoski, Zivko Gacovski, Dijana Trajcova
University “Goce Delcev”, Faculty of Agriculturе, Blvd. Krste Misirkov, bb. Stip, Republic of Macedonia
aco.kuzelov@ugd.edu.mk
This paper presents yield and carcass categorization of ostriches. The categories are the first, second, third, fourth and 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.
Keywords: categorization; meat; ostrich
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