Physicochemical and sensory quality of an emulsiontype sausage produced from ostrich meat was compared
to beef and turkey sausages. Three different emulsion-type
sausages were prepared according to a traditional formulation. The sausage prepared with ostrich meat was characterized by the highest moisture but low fat content; it was also
darker in appearance showing more red and less yellow
colors. The highest values for water holding capacity,
emulsion stability and foaming capacity were obtained in
the sausages formulated with ostrich meat. The maximum
force values of the ostrich sausage were significantly lower
than that in the beef and turkey sausages; besides, the organoleptic properties were significantly improved. The
emulsion-type sausage prepared with ostrich meat exhibited the higher quality in physicochemical and organoleptic characteristics, and thus, may be recommended as an
acceptable product to the meat industry.
