The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat ().

Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers.

Materials And Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving.