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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Ostrich meat quality and the situation on the Czech market
 LIBÍNSKÁ, Dana
This thesis solves a question of ostrich breeding and carcass processing of ostrich meat. Furthermore the quality of ostrich meat and its position on today market. Ostrich is the biggest living bird on earth whose meat is red and very similar to beef composition but properties are more similar to poultry meat. Ostrich meat, compared to other animal meat, contain low percentage of fat, cholesterol and proteins. For most kind of meat with low fat reflected at the expense of subtlety, but ostrich meat is an exception. Despite its dietary character it provides full-value proteins and important vitamins B. The best quality meat comes from ostriches in the age of 9 ? 14 months, who reached weight of 90-120 kg. The meat gain in the age of 14 months ranges about 32 kg and 42 kg in adult ostriches. Substantial part of the marketable meat comes from ostrich legs (74 %). Ostrich meat unlike beef meat is sold in individual muscles. Meat is divided into steaks, filets, biltong and meat for smoked production.
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