Processing and nutritional characteristics of value added ostrich products

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dc.contributor.authorFisher P.
dc.contributor.authorHoffman L.C.
dc.contributor.authorMellett F.D.
dc.date.accessioned2011-05-15T15:57:18Z
dc.date.available2011-05-15T15:57:18Z
dc.date.issued2000
dc.description.abstractTwo types of processed products, chopped hams (0.15% and 0.30% phosphate on final yield) and viennas (27 and 32% fat extension) were manufactured from ostrich fan fillets (M. iliofibularis) to determine the suitability of ostrich meat for processing purposes. Cooking losses differed significantly (P<0.10) between the two types of ham-like products (0.15% phosphate=1.59 and 0.30% phosphate=0.78%), indicating that an increase in phosphate addition reduced cooking loss. Cooking losses did not differ (P>0.10) between the two types of ostrich viennas. Colour evaluation (L*,a*,b*) of the fresh ostrich meat and processed ostrich products (chopped hams and viennas) indicated significant differences between the different types of viennas. Chemical composition (moisture, ash, protein and fat content) of the ostrich meat, processed ostrich products and similar types of commercially available products suggested that processed ostrich products can be formulated to compete successfully with similar types of products derived from other meat species. © 2000 Elsevier Science Ltd.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation55
dc.identifier.citation2
dc.identifier.issn3091740
dc.identifier.urihttp://hdl.handle.net/10019.1/10320
dc.subjectStruthio camelus
dc.titleProcessing and nutritional characteristics of value added ostrich products
dc.typeArticle
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