Texas A&M published OSTRICH MEAT INDUSTRY DEVELOPMENT, Final Report to: American Ostrich Association, June 1993, October 1994. Investigators: S.D. Harris, et al. Contacts: Dr. Dan Hale (slaughter and carcass) Dr. Rhonda Miller (sensory and nutrient analyses) Dr. Jimmy Keeton (processing)

E.g.: "With regard to the nutrient profile of cooked lean from ostrich carcasses, the meat is low in fat. The cholesterol level in cooked lean from ostrich carcasses in this study was found to be similar to the USDA figures reported for beef and chicken cholesterol levels. These levels are expected as the cell membranes in all muscles, regardless of species, have cholesterol inside the membrane." [". . . cholesterol is primarily in the lean portion of meats." (Dr. Neal Barnard, The Power of Your Plate, p. 20).]

"The recovery of foodborne pathogens [Salmonella spp.] from the ostrich carcass indicates that the same precautions must be taken on this product as would be taken with raw food of other animal origin."

Information from United Poultry Concerns 2/2/98