Fat Content, Caloric Value, Cholesterol Content, and Fatty Acid Composition of Raw and Cooked Ostrich Meat

✍ Scribed by James Sales; Dewet Marais; Marita Kruger

• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 72 KB
• Volume: 9
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1996.0010

✦ Synopsis

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 õ 0.05) by cooking due to a decrease (P õ 0.05) in moisture content. Cooking did not influence (P ú 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.