Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.