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This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.

Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage