Fat content, caloric value, cholesterol content, and fatty acid composition of raw and cooked ostrich meat
1996
Sales, J. | Marais, D. | Kruger, M.
The influence of cooking on the ether-extractable fat content, caloric value, lipid content, cholesterol content, and fatty acid composition of the iliofibularis muscle from the ostrich carcass has been studied. A comparison was also made between values obtained for ostrich and those of beef and chicken. The ether-extractable fat content, caloric value, lipid content, and cholesterol content of ostrich meat were increased (P < 0.05) by cooking due to a decrease (P < 0.05) in moisture content. Cooking did not influence (P > 0.05) the w3/w6 fatty acid ratio (approximately 0.35) of ostrich meat. Although ostrich meat is relatively low in ether-extractable fat content (0.91 g/100 g), cholesterol content (57 mg/100 g) does not differ from that of beef or chicken.
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