author(s)
A Shanmuga Sundaram, C Pandian, K Rajkumar, A Sundaresan and P Tensingh Gnanaraj

abstract
A study was conducted to assess the physical characteristics and organoleptic comparison of ostrich egg with turkey and chicken eggs. Six eggs were randomly collected and used for the study. Studies revealed that the average weight, length, width, shape index, shell thickness, albumin weight, yolk weight and yolk colour score of ostrich to be 1237.33 g, 14.92 cm, 11.67 cm, 78.28, 2.87 mm, 720 g, 283.33 g and 103.67 respectively. The organoleptic mean values given to ostrich eggs by different panelist for appearance, colour, odour, juiciness, texture, tenderness, flavor and overall acceptability were 7.83, 8.83, 7.67, 7.83, 8.67, 8.17, 8.33 and 7.67 respectively. Non-significant differences were observed for all important sensory attributes in comparison of ostrich, turkey and chicken eggs except for colour and texture. It can be summarized that the ostrich egg can be a good alternate to conventional chicken eggs.