process for the production of wysokojako\u015bciowego product with muscle ostrich increased nutritional value and health promotion, is that the ostrich meat is flooded with saline composition per 100 kg of meat: 70 - 90 kg water, 10 - 15 kg peklosoli, 0.1 - 0.3 - 0.4 kg of antioxidant, 0.2 wybr anych among: basil, coriander, rosemary, oregano and black pepper, individually or in mixture,in quantities of from 0.02 to 0.05 kg, while the brine is used in quantities not exceeding 15% by weight of meat, meat leaves in brine by time from 22 to 26 hours, at a temperature of from 6 to 50 degrees, after which the meat is subjected to forming process and relaxation time from 1.5 to 2.5 hours. temperature from 3 to 40, and then dried at a temperature from 38 to, 108 and rising in time from 20 to 40 minutes,after the smoke them in time from 100 to 140 minutes, at a temperature from 38 to 105, and then burns at a temperature of 70 - 76\u00b0c in time from 5 to 9 minutes, to obtain temperature from 70 to 74\u00b0c inside the product after cooling the product to a temperature from 6 to 50 degrees in the geometric centre m product using ostrich meat originating from muscle elements share of not less than 95%protein content 21.5 - 23.4%, by mass, of which 1,15 - 1.35 wt%. connective tissue water content - 75,4 68,8%, by mass, fat content 1.1 - 1.8 wt%. with the ratio of fatty acids omega - 6 to the omega - 3 less than 4: 1, the macro - and mineral elements fe, cu, zn, se, mg, ca, k in the range of 0.8 wt%. to 0.9 wt%.and vitamin e of 1,1 - 3 mcg \/ g, ph of 5.5 - 5.75, colour components measured in the l * a * b * of: for the sake of clarity (l *) 35,2 - 38,8 and colour intensity of red (a *) - 21.4 18.8.Sposób wytwarzania wysokojakościowego wyrobu z mięśni strusia o podwyższonej wartości odżywczej i prozdrowotnej, polega na tym, że mięso strusia zalewa się solanką o składzie na 100 kg mięsa: 70 - 90 kg wody, 10 - 15 kg peklosoli, 0,1 - 0,3 przeciwutleniacza, 0,2 - 0,4 kg przypraw w
