Chemical and bacteriological quality of newly Trade Ostrich’s Meat Cuts

In Egypt, ostrich meat as a production animal is relatively under-researched compared to other farmed animals, especially regarding its meat quality. Despite ostrich farming being prominent for feather production in the early 20th century, its meat is gaining popularity among Egyptian consumers. Ostriches provide multiple products, including feathers, leather, and low-fat red meat. However, there is a lack of comprehensive data on ostrich meat's chemical and microbial quality, which is essential for ensuring food safety and quality. This study aims to analyze the proximate chemical and bacteriological properties of ostrich meat cuts sold in Egyptian markets. Thirty frozen ostrich meat samples (inside leg, outside leg, wings, and trim) were randomly collected from an ostrich abattoir and analyzed for moisture, protein, fat, ash content, and microbial load. The results showed that ostrich’s meat had favorable nutritional characteristics, as high protein and low-fat content, with moisture levels ranging from 73.86% to 76.39%. The protein content in ostrich’s meat ranged from 17.22 % to 21%, while the fat content varied from 1.82% to 5.11%. Microbiological analysis revealed that the total bacterial counts ranging in ostrich’s meat from 4.1x103 to 3.2x104 CFU/g. Escherichia coli and Staphylococcus aureus were detected in some in ostrich’s meat samples under the potential food safety concerns. The findings suggested the need for stricter hygiene practices during processing and storage to maintain meat quality and ensure consumer safety. This research underscores the importance of improving the scientific knowledge surrounding ostrich’s meat in Egypt, particularly regarding its chemical and microbiological quality to enhance consumer confidence and promote its broader use.