Ostrich meat: a review.

Type of article: Article

Summary

The slaughtering and processing of ostriches for commercial meat production is well developed in South Africa and Israel. Ostrich carcasses produce approximately 60% separable lean meat, mainly situated in the hindquarters. The most striking characteristics of ostrich meat is a high final pH which partly explains why ostrich meat is darker than beef and is the biggest drawback to use in processed meat products. Ostrich meat is more tender than beef but meat quality differs considerably between muscles. The composition of ostrich meat is generally similar to beef and chicken. The low intramuscular fat (0.5%) and sodium (43 mg/100 g) contents could be valuable tools in introducing ostrich meat to the developed western meat market.

Details

Original title: Ostrich meat: a review.
Record ID : 1998-1093
Languages: English
Source: Food Aust. - vol. 48 - n. 11
Publication date: 1996/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Poultry
Keywords: Ostrich; Meat; Organoleptic property; Physical property; Ph; Market