الفهرس 
Muscle type and dressing yieldOnly 14 pages are availabe for public view
 |  | from | 228 |  |  |
| | | from | 228 | | |
Abstract
The present study included the following points :
1-Muscle type and dressuung yield.
2-Chemical composition of ostrich meat.
3-Ostrich meat quality characteristics as follows (PH, tenderness, water holding capacity (WHC), Thiobarbituric acid (TA) value, Nitrogenous compounds, Microbial load of ostrich meat ).
3-Effect of freezing and frozen storage on ostrich meat as follows (The drip loss during thawing, the ffect of storage temperature and duration on drip loss0.
4-Effect of cooking on ostrich meat quality characteristics.
5-Processed products of ostrich meat.