Review Article (Open access) |
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SSR Inst. Int. J. Life.
Sci., 5(1):
2126-2129,
January 2019
Updated Review:
Quality Parameters and Nutritional Values of Ostrich Meat
Muhammad Bilal
Akram1, Syeda Azeema
Hassan1, Shahiryar Khalid1,
Muhammad Issa Khan2, Muhammad Sheheryar3
1Student, National Institute of
Food Science and Technology, Faculty of Food Nutrition and Home Science,
University of Agriculture, Faisalabad, Pakistan
2Associate
Professor, National Institute of
Food Science and Technology, Faculty of Food Nutrition and Home Science,
University of Agriculture, Faisalabad, Pakistan
3Student, School of Food Nutrition, Minhaj
University, Lahore, Pakistan
*Address for Correspondence: Mr. Muhammad Bilal Akram, Student, National
Institute of Food Science and Technology, Faculty of Food Nutrition and Home
Science, University of Agriculture, Faisalabad, Pakistan
E-mail: mbilalakram3766@gmail.com
ABSTRACT- The objective of this review
article to collaborated on some important factors that affect ostrich meat
quality. Few articles concluded that pH greatly influence ostrich meat quality.
Protein content in ostrich meat is more as compared to any other red meat. At
slaughtering, age has agreat effect on some ostrich
meat quality such as lipid content and tenderness. Major issues likewise
cardiovascular diseases, artheoseclorosis and other
health threading problems can also be solved by consumption of ostrich meat
because of low cholesterol level, low lipid content and less unsaturated fatty
acid content as compared to any other red meat. Ostrich meat is also important
for hypertension patient due to less sodium content.
Key
Words: Artheoseclorosis,
Cardiovascular disease, Meat quality, Nutritional value, Ostrich meat
INTRODUCTION- White
meat production has increased last decade in the world due to consumer demand
resulting in the decreased consumption of red meat. A major issue with
consumption of red meat was increased cholesterol level, cardiovascular
disease, artheoseclorosis and other such diseases
that cause health problem. Therefore, white meat gains number one priority in
the world [1]. Issues related to red
meat might be solving by consumption of ostrich meat comparative to other red
meat that recognizes as healthy. Ostrich is a flightless bird native to South
Africa. In 19th century ostrich
feather wasused as a fashion, for leather production
and no one now real objective of ostrich meat
and their products [2]. Now different countries produced ostrich meat and their
farming is increasing. Recent decades, swift increased in
population, urbanization, industrialization in Asia has developed meat industry
to overcome to fulfill meat requirement. Therefore, an objective of this
article to review some studies to check important factors that enhances ostrich carcass yield and meat quality.
Chemical
composition and nutritional value- Meat is a flesh of animal that mainly composed of protein,
fat, water and also contains other constituents [3]. Therefore, several types of researcher have
conducted on chemical composition, quality composition and on the nutritional
value of ostrich meat [4]. Meat of ostrich
recognizes as healthy as compared to any other red meat that containing high
percentage of poly unsaturated fatty acid, low cholesterol level [1]. Fat composition has a
great effect on human health research indicates that ostrich meat has low
intramuscular fat content (2.3% average) [5]. Ostrich meat is a lean meat and having
a low percentage of intramuscular lipid content, good for human health, due to
low-fat content that affects juiciness of meat during mastication, an important
factor that effect product in market [6]. Lipid
content in ostrich meat varied from muscle to muscle. Lipid content is present
in (M. flexor cruris) 1.44 g/100 g, 0.88 g/100 g present in (M. fibularis longus)
[7]. Age play an important role on fatty acid profile, as
age increased most monounsaturated fatty acid and saturated fatty acid was
present in M. iliofibularis and polyunsaturated fatty
acids M. gastrocnemius [8]. In ostrich meat, the most abundant fatty acid is Oleic acid (C18:1), palmitic acid (C16:0) and linoleic
acid (C18:2n-6) [9]. Several
types of researcher have been conducted
on ostrich meat lipid content by using their different age content. It was
concluded that there was no important difference between them but difference was
present between them on quality basis. An
older aged ostrich has more unsaturated fatty acid
content [10]. Proximate
composition of ostrich meat showed that ostrich meat contained higher protein
content as compared to any other red meat [11]. Ostrich
meat consists of the
higher amount of protein content that is 28% as compared to other red meat. Creatine is the most abundant amino acid that is present in
ostrich meat [12]. Research clearly indicates that ostrich meat contained high
amount of ash content 1.81 g/100
g and low level of sodium content
12.25 mg/100 g [13,14]
Physical Characteristics-
The pH of ostrich meat is affected by many factors i.e. Bya
stunning method, slaughtering method, packaging, and
storage condition [15]. The pH is one of the basic parameter that is responsible for meat quality.
The pH of ostrich meat follows between <5.8 and >6.2 [16], that is
further confirmed by Paleari
et al. [17]. Literature indicates
that pH range 5.8 to 6.2 was best for processing industry [18]. Meat quality is affected by the rate of pH change after
slaughtering. Type of muscle is one of the important factors that affect post
mortem pH decline [11]. The pH of ostrich meat high during slaughtering due to animal
or bird gains stress condition that causes glycogen depletion. Therefore, such
a protocol has not been developed by modern slaughter house, how to minimize
this stress condition during slaughtering process. Quality of ostrich meat can
also be checked by their tenderness because tenderness is also one of the basic
parameter for acceptability by consumer because ostrich meat has low collagen
to protein ratio. Ostrich meat also has low-fat content as compared to any
other red meat [18].
Tenderness
of ostrich meat is more as compared to any other red meat because meat is tenderer that have more water in it. During cooking, low
moisture loss, increased tenderness and juiciness but overcooking effect their
tenderness [19]. Flavor and aroma are present in animals or birds in small
concentration, flavor and aroma are different in different muscles but more
flavor and aroma are developed during cooking process. These were chemical
substances that existence in small quantity in fat and protein [20]. Color also most important factor that affect consumer acceptability
or reject ability because color is one of the basic parameter that easily asses
and detect by the consumer. Ostrich color varies from dark red to cherry red as
compared to any other red meat [15]. There
are other different factors likewise packaging condition, deboning and storage
condition greatly affect the color of ostrich meat [21]. Meat
has great ability to hold water for longer period of time during cutting,
cooking and chewing because ostrich meat appearance, texture before and after
cooking, juiciness due to its water holding capacity [22]. The pH and water holding
capacity has influence relationship with each other [23] concluded that a change
in pH cause variation in water holding capacity. It was investigated that
increased in pH of ostrich meat that causes less decreased in water holding
capacity of ostrich meat. Different packaging condition effect the shelf life
of ostrich meat. Different packaging condition modified atmosphere packaging
mixture; carbon dioxide mixture and carbon monoxide mixture were used. Carbon
monoxide performs best result as compared to any other packaging condition,
maintain color of meat and flavor [10]. Similarly Soriano et al. [24] packed ostrich meat in high nitrogen, high vacuum,
ambient air and higher oxygen atmosphere and concluded that microbial load was
same in all packaging condition, color redness and lightness were more in
oxygen packaging. A shelf life of red meat was 3 days less in oxygen packaging
as compared to any other packaging condition.
CONCLUSIONS- Today,
due to lack of information and knowledge there is a less demand for ostrich
meat when ostrich meat and their product compared to any other red meat.
Therefore, recently there demand and production is increasing. However, their
production should be marketed as compared to any other red meat, their quality
and nutritional value should be labeled on product and advertising the value of
ostrich meat. In addition to, also enhance sensorial properties of ostrich meat
that ostrich meat is more tender, juiciness, better flavor and texture as
compared to any other red meat and there is necessity introduced ostrich meat
healthy as compared to any other red meat because ostrich meat has less
cholesterol, low fat percentage and high protein content.
ACKNOWLEDGEMENTS-
The
authors are grateful to Associate Professor Dr. Muhammad Issa
Khan for valuable comments to the manuscript.
CONTRIBUTION OF AUTHORS- All authors
equally contributed in this review article.
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