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Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat
Author(s) -
FernándezLópez J.,
SayasBarberá E.,
Navarro C.,
Sendra E.,
PérezAlvarez J.A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09675.x
Subject(s) - food science , sensory system , medius , chemistry , lean meat , biology , anatomy , neuroscience
Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostrich meat, although having a dark appearance, were acceptable in chemical composition and other sensory characteristics. The low fat and high protein content for ostrich bolognas will help to ensure that, if marketed in sufficient quantities, ostrich meat can successfully compete with other healthy meat products. The ostrich meat ( Iliofibularis muscle) formula reached the highest general quality scores in the sensory evaluation.