[Ostrich meat, a new food-stuff on the market]
2002
Lozance, O. | Vranic, V.
The intensive ostrich breeding, and the production of ostrich meat and meat products is broadly used in the world because of its remarkable biological properties and organoleptic characteristics. High productivity, good degree of aclimatization, resistance, high slaughtering yield, the possibility of total usage of almost all of ostrich body parts (meat, skin, feathers), and eggs also, and the high price on the world market are the reasons for increased interest in farm, intensive ostrich breeding on our farms during the last few years.
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