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Summary In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat doners were compared. Ostrich doner samples had lower (P<0.0001) cholesterol content than beef or chicken doners but higher calorific values. It is observed that beef doners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich doners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich doners had better overall acceptance than beef or chicken doners. Therefore it is concluded that ostrich doner can be taken into consideration as an alternative protein source to beef or chicken doners.

Textural, Chemical and Sensory Properties of Döners Produced from Beef, Chicken and Ostrich Meat