Abstract
The physical characteristics and chemical composition of ostrich eggs are reviewed in the process of investigating their suitability for table consumption. Some comparisons are made between ostrich eggs and those of other avian species, and it is concluded that their physical appearance may make them attractive to consumers. The extremely strong shells of ostrich eggs make them very resistant to breakage during handling and transportation, while also serving as a basis for the making of curios. The limited data available indicate that the contents of ostrich eggs is similar to that of other avian species in terms of the proportion of main components and chemical composition. Although the production of fresh ostrich eggs for consumption is currently not seen as having great potential, there appears to be no reason why those not used as hatching eggs should not be utilized for table consumption.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
