OSTRICH MEAT - A REVIEW

The slaughtering and processing of ostriches for commercial meat produ ction is well developed in South Africa and Israel. Ostrich carcasses produce approximately 60% separable lean meat, mainly situated in the hindquarters. The most striking characteristic of ostrich meat is a hi gh final pH which partly explains why ostrich meat is darker than beef and is the biggest drawback to use in processed meat products. Ostric h meat is more render 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 m g/100 g) contents could be valuable tools in introducing ostrich meat: to the developed western meat market.