CHARACTERISTICS OF OSTRICH MEAT AND STANDARDIZATION OF ITS
CARCASS
Emine ALKIN
ABSTRACT
Ostrich meat is an alternative meat type for other types of meat. Especially with the
emergence of BSE (Bovine Spongioform Encephalopaty) in Europe the demand for
sheep and cow meat decreased significantly. Therefore the Europeans began to look for
an alternative meat product similar to cow meat. Ostrich meat resembles beef in taste,
color and appearance. Moreover it consist less fat and cholesterol than cow meat. The
establishment of ostrich farming systems is not sufficient to satisfy consumer demand
without the use of successful production and marketing strategy. Unfortunately, there is
less data about ostrich meat and slaughtering of ostrich. This article is prepared to
enlighten the people who are interested in this subject.
Keywords:
Ostrich, meat, carcass, standardization, slaughtering

INTRODUCTION
The ostrich (
Struthio camelus) is the largest of all birds and belongs to the small order of
birds known as Ratitae or running birds/ At 14 months of age an ostrich can produce
between 1.4 – 1.8 kg of feathers, yield 34 – 41 kg of low fat, red meat, and 1.1 – 1.3 m2

of leather. Ostrich meat is products which forms an important part of the marketing mix.
The successful ostrich industry is only with a good understanding of the characteristics
of ostrich meat that it can be effectively processed and marketed to the
consumer(Cooper, 1999).