Free Standard AU & NZ Shipping For All Book Orders Over $80!
Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
Shopping Cart: ( empty )
You are here: Home > Journals > AN > EA08138
REVIEW
Contents Vol 48(10)

Value adding and processing of ratite meat: a review

L. C. Hoffman
+ Author Affiliations
- Author Affiliations

Department of Animal Sciences, University of Stellenbosch, Stellenbosch, South Africa. Email: lch@sun.ac.za

Australian Journal of Experimental Agriculture 48(10) 1270-1275 https://doi.org/10.1071/EA08138
Submitted: 12 April 2008  Accepted: 18 May 2008   Published: 11 September 2008

Abstract

Ratite meat is usually sold as fresh meat (steaks), with trimmings being processed into products such as burger patties and sausages. Most of the steaks are vacuum packed and exported. With the outbreak of Avian influenza, all fresh meat exports were halted from South Africa. However, if the meat has been exposed to an internal core temperature of 70°C, it may then be exported under the Meat Products Directive (EEC 2004) because it is assumed safe for human consumption; this placed an urgency in developing value-added meat products. These products are sold as vacuum packed and cooked ostrich steaks. Salt infusion is frequently used to improve water retention of these sous vide products. Other products that have been developed are functional foods, such as emu snack sticks (higher creatine levels) for athletes. The quality and composition of other more traditional meat products such as sausages, patties, salami and pâté have also been determined and are discussed. A strong emphasis has been to develop products that will enhance the healthy perception of ratite meat amongst consumers. These include the development of low-salt bacon, hams with lower levels of phosphates and polonies with olive oil replacing pork fat. The quality attributes of these products are also discussed as are future trends in the processing trade.


References


Beckerbauer LM, Thiel-Cooper R, Ahn DU, Sell JL, Parrish FC, Beitz DC (2001) Influence of two dietary fats on the composition of emu oil and meat. Poultry Science 80, 187–194.
|  CAS | PubMed |
open url image1

Berge P, Lepetit J, Renerre M, Touraille C (1997) Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age. Meat Science 45, 209–221.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Böhme HM, Mellett FD, Dicks LMT, Basson DS (1996) The use of ostrich meat in Italian type salami production. Meat Science 44, 173–180.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Bowers DE (2000) Cooking trends echo changing roles of women. Food Review 23, 23–29. open url image1

Chattong U, Apichartsrangkoon A, Bell AE (2007) Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage). Meat Science 76, 548–554.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Cloete SWP, Van Schalkwyk SJ, Brand Z (1998) Ostrich breeding – progress towards a scientifically based strategy. In ‘Proceedings of the 2nd International Ratite Congress’. (Ed. FW Huchzermeyer) pp. 55–62. (Department of Agriculture: Western Cape, South Africa)

Dicks LMT, Mellett FD, Hoffman LC (2004) Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich salami. Meat Science 66, 703–708.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

EEC (2004) ‘Council Directive 92/5/EEC of 10 February 1992 amending and updating Directive 77/99/EEC on health problems affecting intra-community trade in meat products and amending Directive 64/433/EEC.’ (EUR-Lex) Available at http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31992L0005:EN:HTML [Verified 17 July 2008]

Fernández-López J, Sayas-Barberá E, Navarro C, Sendra E, Pérez-Alvarez JA (2003) Physical, chemical, and sensory properties of Bologna sausage made from ostrich meat. Journal of Food Science 68, 1511–1515.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Fernández-López J, Sayas-Barberá E, Pérez-Alvarez JA (2004) Quality characteristics of ostrich liver páté. Journal of Food Science 69, 85–91.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Fisher P, Hoffman LC, Mellet FD (2000) Processing and nutritional characteristics of value added ostrich products. Meat Science 55, 251–254.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Hoffman LC (2005) A review of the research conducted on ostrich meat. In ‘Proceedings of the 3rd International Ratite Scientific Symposium and XII World Ostrich Congress’. (Ed. E Carbajo) pp. 107–119. (World’s Poultry Science Association: Savoy, IL)

Hoffman LC, Mellett FD (2003) Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water. Meat Science 65, 869–875.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Hoffman LC, Joubert M, Brand TS, Manley M (2005) The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. Meat Science 70, 45–53.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Hoffman LC, Brand M, Muller M, Cloete SWP (2007a) Carcass and muscle yields of ostriches as influenced by genotype. South African Journal of Animal Science 37, 256–260. open url image1

Hoffman LC, Botha SStC, Britz TJ (2007b) Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23 h post mortem. Meat Science 75, 343–349.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Hoffman LC, Muller M, Cloete SWP, Brand M (2008) Physical and sensory meat quality of South African Black ostriches (Struthio camelus var. doemsiticus), Zimbabwean Blue ostriches (Struthio camelus austtralis) and their hybrid. Meat Science ,
| Crossref | GoogleScholarGoogle Scholar | open url image1

Lambrechts H, Swart D (1998) Ostrich meat – the “Cinderella” of red meats? In ‘Proceedings of the 2nd International Ratite Congress’. (Ed. FW Huchzermeyer) pp. 139–140. (Department of Agriculture: Western Cape, South Africa)

Lombardi-Boccia G, Martinez-Dominguez B, Aguzzi A (2002) Total heme and non-heme iron from raw and cooked meats. Journal of Food Science 67, 1738–1741.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Mellett FDM (1985) The ostrich as meat animal – anatomical and muscle characteristics. MSc Thesis, University of Stellenbosch, Stellenbosch, South Africa.

Morris CA, Harris SD, May SG, Jackson TC, Hale DS, Miller RK, Keeton JT, Acuff GR, Lucia LM, Savell JW (1995) Ostrich slaughter and fabrication. 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH. Poultry Science 74, 1683–1687.
|  CAS | PubMed |
open url image1

Patak AE, Baldwin J (1998) Pelvic limb musculature in the emu Dromaius novaehollandiae (Aves: Dromaiidae): adaptations to high-speed running. Journal of Morphology 238, 23–37.
| Crossref | GoogleScholarGoogle Scholar | CAS | PubMed | open url image1

Pegg RB, Amarowicz R, Code WE (2006) Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products. Food Chemistry 97, 193–202.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Pollard J, Kirk SFL, Cade JE (2002) Factors affecting food choice in relation to fruit and vegetable intake: a review. Nutrition Research Reviews 15, 373–387. open url image1

Ponce-Alquicira E, Kuri-Rojas R, Signorini M, Pérez-Chabela L, Guerrero-Legarreta I (2002) Changing ostrich meat color during curing as affected by pH. In ‘Proceedings of the 48th International Congress of Meat Science and Technology’. pp. 520–521.

Sales J (1997) Effect of cooking on the quality of ostrich muscles. Journal of Food Science and Technology 34, 501–502. open url image1

Sales J (2002) Ostrich meat research: an update. In ‘Proceedings of the VIII World Ostrich Congress’. pp. 148–160.

Sales J (2007) The emu (Dromaius novaehollandiae): a review of its biology and commercial products. Avian and Poultry Biology Reviews 18, 1–20.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Sales J, Horbañczuk J (1998) Ratite meat. World’s Poultry Science Journal 54, 59–67.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Sales J, Mellett FD (1996) Post-mortem pH decline in different ostrich muscles. Meat Science 42, 235–238.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Sales J, Oliver-Jones B (1996) Ostrich meat: a review. Food Australia 48(11), 504–511. open url image1

Sales J, Navarro JL, Bellis L, Manero A, Lizurume M, Martella MB (1997) Carcase and component yields of rheas. British Poultry Science 38, 378–380.
| Crossref | GoogleScholarGoogle Scholar | CAS | PubMed | open url image1

Sales J, Navarro JL, Bellis L, Manero A, Lizurume M, Martella MB (1998) Post-mortem pH decline as influenced by species in different rhea muscles. Veterinary Journal (London, England : 1997) 155, 209–211.
|  CAS | PubMed |
open url image1

Sales J, Horbañczuk J, Dingle J, Coleman R, Sensik S (1999) Carcase characteristics of emus (Dromaius novaehollandiae). British Poultry Science 40, 145–147.
| Crossref | GoogleScholarGoogle Scholar | CAS | PubMed | open url image1

Schutte S (2008) Development of value added ostrich (Struthio camelus) meat products. MSc Thesis, University of Stellenbosch, Stellenbosch, South Africa.

Seydim AC, Acton JC, Hall MA, Dawson PL (2006a) Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science 73, 503–510.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Seydim AC, Guzel-Seydim ZB, Acton JC, Dawson PL (2006b) Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat. Journal of Food Science 71, S71–S76.
|  CAS |
open url image1

Shiu ECC, Dawson JA, Marshall DW (2004) Segmenting the convenience and health trends in the British food market. British Food Journal 106, 106–127.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Smit DJ van Z (1963) Ostrich farming in the Little Karoo. Department of Agricultural Technical Services, Bulletin No. 358, Pretoria, South Africa.

Soriano A, Garćia Ruiz A, Gmez E, Pardon RG, González Viñas MA (2007) Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchicon. Meat Science 75, 661–668.
| Crossref | GoogleScholarGoogle Scholar | CAS | open url image1

Supavititpatana T, Apichartsrangkoon A (2007) Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage. Meat Science 76, 555–560.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Trout GR, Thomson BC, Hanrahan BG (2000) Tenderness of commercially produced Australian emu meat: effect of temperature and pH decline rate. Food Australia 52, 170–172. open url image1

Van Schalkwyk SJ, Hoffman LC, Cloete SWP, Mellett FD (2005) The effect of feed withdrawal during lairage on meat quality characteristics in ostriches. Meat Science 69, 647–651.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Walter JM, Soliah L, Dorsett D (2000) Ground ostrich: a comparison with ground beef. Journal of the American Dietetic Association 100, 244–245.
| Crossref | GoogleScholarGoogle Scholar | CAS | PubMed | open url image1

Warde A (1999) Convenience food: space and timing. British Food Journal 101, 518–527.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Yoganathan S, Nicolosi R, Wilson T, Handelman G, Scollin P, Tao R, Binford P, Orthoefer F (2003) Antagonism of croton oil Inflammation by topical emu oil in CD-1 mice. Lipids 38, 603–607.
| Crossref | GoogleScholarGoogle Scholar | CAS | PubMed | open url image1