Abstract
The influence of cooking on the ether-extractable fat content, caloric value, lipid content, cholesterol content, and fatty acid composition of theiliofibularismuscle from the ostrich carcass has been studied. A comparison was also made between values obtained for ostrich and those of beef and chicken. The ether-extractable fat content, caloric value, lipid content, and cholesterol content of ostrich meat were increased (P< 0.05) by cooking due to a decrease (P< 0.05) in moisture content. Cooking did not influence (P> 0.05) thew3/w6 fatty acid ratio (approximately 0.35) of ostrich meat. Although ostrich meat is relatively low in ether-extractable fat content (0.91 g/100 g), cholesterol content (57 mg/100 g) does not differ from that of beef or chicken.
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