Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat

In several European countries ostrich breeding has now become quite common. In Italy this has also given rise to the need for regulations for the slaughtering of Ratites. The present work studies and compares the physico-chemical characteristics of the meat from the thigh of the ostrich with the same anatomical cuts of turkey and bovine. The ostrich meat muscle of the thigh was imported vacuum packed from Israel and France, the muscles considered were m. flexor cruris and m. iliofibularis. The turkey thighs were from the domestic market (supermarket) and the bovine muscle m. pectineus was from spent milking animals from an EEC slaughterhouse. Needless to say that the breeding, the feeding and the system of slaughtering could influence some parameters of the different kinds of meat; however these factors could not be assessed. Due to its tenderness, low fat content and cholesterol levels ostrich meat is, in accordance with modern-day nutritional principles, a valid alternative to other kinds of meat.