In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

Despite numerous papers addressing the topic, the gross morphology of the ratite tongue and more specifically that of the emu, has been superficially or poorly described. This paper presents the first definitive macroscopic description of the emu tongue and reviews, consolidates and compares the scattered information on the gross morphology of the ratite tongue available in the literature. Twenty-three heads obtained from birds at slaughter were used for this study. Specimens were fixed in 10 % neutral buffered formalin, rinsed and the gross anatomy described. The emu tongue is divided into a body and a root. The body is triangular, dorsoventrally flattened, pigmented and displays caudally directed lingual papillae on both the lateral and caudal margins. The root, a more conspicuous structure in comparison to other ratites, is triangular, with a raised bulbous component folding over the rostral part of the laryngeal fissure. Following the general trend in ratites, the emu tongue is greatly reduced in comparison to the bill length and is specifically adapted for swallowing during the cranioinertial method of feeding employed by palaeognaths. This study revealed that it is not only the shape of the tongue that differs between ratites, as previously reported, but also its colour, appearance of its margins and root, and its length in comparison to the bill, and the shape of the paraglossum.

Although a number of brief, fragmented descriptions have been provided on the gross morphology of the ratite tongue, very few studies have documented the histological structure of this organ. This paper presents the first definitive histological description of the emu tongue and reviews, consolidates and compares the scattered information on the histology of the ratite tongue available in the literature. Five tongues were removed from heads obtained from birds at slaughter and fixed in 10 % neutral buffered formalin. Appropriate longitudinal and transverse segments were removed, routinely processed for light microscopy, and sections examined after staining with H & E and PAS. The entire tongue (body and root) is invested by a non-keratinized stratified squamous epithelium. The supporting connective tissue of the tongue dorsum displays only large, simple branched tubular mucus-secreting glands, whereas the caudal tongue body ventrum and tongue root, in addition to these glands, also exhibits small, simple tubular mucus-secreting glands. Herbst corpuscles are associated with the large, simple branched glands. Lymphoid tissue is restricted to the tongue ventrum and is particularly obvious at the junction of the ventral tongue body and frenulum where a large aggregation of diffuse lymphoid tissue, with nodular tissue proximally, was consistently observed. A structure resembling a taste bud was located in the epithelium on the caudal extremity of the tongue root of one bird. This is the first reported observation of taste buds in ratites. Forming the core of the tongue body is the cartilaginous paraglossum lying dorsal to the partially ossified rostral projection of the basihyale. The histological features of the emu tongue are generally similar to those described for the greater rhea and ostrich, except that taste buds were not identified in these species. The results would suggest that the emu tongue functions as a sensory organ, both for taste and touch (by virtue of taste receptors and Herbst corpuscles, respectively), as well as fulfilling an immunological function.

The present study investigated the distribution of nerves in the ovary of the emu. The neuronal markers, protein gene product 9.5, neurofilament protein and neuron specific enolase demonstrated the constituents of the extrinsic and intrinsic ovarian neural systems. The extrinsic neural system was composed of ganglia in the ovarian stalk, as well as nerve bundles, which were distributed throughout the ovary. Isolated neuronal cell bodies, in the medulla and cortex, formed the intrinsic neural system. An interesting finding of the study was the presence of nerve bundles, circumscribed by lymphocytes, in the ovarian stalk. The findings of the study indicate that the distribution of nerve fibres and neuronal cell bodies in the emu ovary is similar, but not identical to that of the domestic fowl and ostrich.

The present study was conducted to study the white blood corpuscles of Emu. The blood samples were collected from eight apparently healthy adult Emu birds and blood smears were stained with modified Wright stain for cyto-morphological studies of various white blood corpuscles. The Heterophils were round cells with lobed nucleus which was placed eccentrically. The Eosinophils often had a bi-lobed nucleus with abundant small, round, red - to - pink granules and light blue cytoplasm. The basophils cytoplasm had densely packed metachromatically stained granules. The small lymphocytes were irregularly round with round nucleus and a lacy chromatin pattern. The large lymphocytes had a homogeneous and an abundant cytoplasm which was more basophilic. The Monocytes were large cells with moderate amounts of blue - gray cytoplasm that occasionally had small discrete vacuoles. Their nuclei were pleomorphic with a lacy chromatin pattern. Deviation from the normal morphology of White Blood Corpuscles indicates disease and pathological conditions in Emu.