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

Abstract

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.

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“…Consumption of turkey meat has increased in recent years due to its characteristics of low cost, high protein content, and low fat content (1.21%) (lower than the fat content of chicken) [ 1 ]. However, turkey meat has been involved in outbreaks of Salmonella , Staphylococcus aureus , Campylobacter spp., Clostridium perfringens , and Listeria monocytogenes [ 2 ].…”

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

“…Turkey meat is characterized by a high concentration of protein with high biological value, low fat content, lower caloric content and a more favourable fatty acid profile compared to the meat of other species of slaughter animals. It is also a good source of minerals, including potassium, phosphorus, sodium, and magnesium [ 3 ]. Another tendency observed on the global market of meat products is the growing demand for poultry convenience food, in which marinated products are in the lead.…”

Nutritional and Industrial Value of Turkey Meat "Meleagris Gallopavo": Review

“…Furthermore, the meat of 6-12 month old turkeys has a higher content of essential amino acids and some vitamins than a younger turkey). Several studies were also conducted in which the nutritional value of turkey meat was shown, as it was compared with other types such as ostrich and chicken by [80], where the test was conducted on 5 samples of meat of ostrich, turkey and broiler, weighing 500 to 550 g.…”