Anatomical and physiological characteristics of ostrich (Struthio camelus var. domesticus) meat determine its nutritional importance for man

The ostrich is increasingly gaining interest as a livestock animal because of its potential to produce healthy red meat with a low fat content. This article describes the characteristics of ostrich meat that allow it to be marketed as a healthy alternative to beef. The muscles utilized for human consumption include the dorsal Muscularis obturatorius medialis and the hindquarters. The trade names of ostrich muscles are currently not standardized and classification is based on location and scientific nomenclature. Meat cuts of a high commercial value reach as much as 80–90% in the ostrich compared with approximately 45% in other species. Described here are key product characteristics important in its marketing, including fat content, cholesterol, fatty acids, sodium, iron, color, flavor and odor, tenderness, pH and water‐holding capacity.