CHARACTERISTICS OF OSTRICH MEAT IN MANUFACTURING SAUSAGE IN COMPARISON WITH BEEF

Abstract

Ostrich meat has become one of the most popular meat around the world. The objectives of this study are to evaluate the quality characteristics of processed meat, compared to products made from beef. The Ostrich and beef meat was prepared and stored frozen. Sausage was processed in laboratory and analyzed for chemical composition (crude protein, moisture, fat and ash). Physical properties include Water-holding capacity (WHC), cooking loss and microbiological analysis were done. The findings of this study revealed that, chemical composition of sausage from ostrich and beef had highly significant differences in moisture, crude protein, lipids and ash among all types of products. Physical attribute of sausage revealed that, there were highly significant differences among all types of products. The microbiological in sausage observed that, the highly significant differences in E. coli, staphylococcus aurous, total coli form, yeast and mold and total viable count but was not significant differences in Pseudomonas among all types of sausage. The study recommended that ostrich meat can be used on manufacturing of meat as an alternative to beef meat in limited amount.