The chemical composition of ostrich meat
2006
Kivite, J. | Karklina, D.
Several farmers of Latvia have established ostrich substituting traditional animal growing farms. Ostrich meat is frequently described as a healthy alternative to other meat products. Ostrich, a red meat, is even lower in calories, cholesterol and fat than skinless chicken and turkey, while remaining high in the content of iron and protein. The aim of the investigation is to evaluate the chemical composition of frozen ostrich meat obtain in Latvia and compare it with other meats. The samples of meat for experiments were obtained from ostrich meat producers. Moisture content was determined by drying of the samples at 100 deg C to a constant weight (ISO 6406). Protein content was determined by Kjeldahl method (ISO 5983). Fat content was determined by Soxlet extraction method (ISO 6492). The calories in different meats were determined by an approved procedure which includes summing of the calories from fat and from protein. The investigations showed that there were no significant differences between the main components of ostrich meat produced in Latvia and those found in the data in literature. Chemical composition of ostrich meat does not significantly differ from that of other types of meat. The research suggests that ostrich meat can be substituted for beef or chicken in any recipe, including meat-processing products.
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