Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

The influence of muscle on the physicochemical characteristics, proximate analysis, and mineral composition of meat from 10 ostriches (10-12 months old), slaughtered according to commercial abattoir procedures, were evaluated. Muscle had no influence (p > 0.05) on L*-values (32.5), a*-values (11.9), water-holding capacity (11.9%), final pH (pH(24))values (6.07),and ash contents (1.12 g/100 gedible meat). However, intramuscular lipid contents varied (p < 0.05) from 0.88 (M. fibularis longus) to 1.44 (M. flexor cruris lateralis) g/100g edible meat, at a mean value of 1.16g/100g edible meat for 10 different muscles. Sodium (34.7 mg/100 g edible meat) and iron (3.14 mg/100 g edible meat) contents. both influenced (p < 0.05) by muscle, possessed Substantially lower and higher values, respectively. than values reported for beef and chicken. (C) 2009 Elsevier Ltd. All rights reserved.