Volume 11, Issue 1: 23-27; January 25, 2021
CHARACTERISTICS OF OSTRICH MEAT IN MANUFACTURING
SAUSAGE IN COMPARISON WITH BEEF
Yasir Hilal ELHASHMI, Sulafa Yousif FALIH and Mohammed Elkhatim Ibrahim ABDALMAGEED
Department of Meat Production and Technology, Faculty of Animal Production, University of Gezira, Al-Managil, P.O.Box 20, Sudan
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
Keywords: Animal Product, Meat, Ostrich, Processing, Sausage.
Today, the world faces the problem of shortage in food supply, which creates the malnutrition problem and its
consequences in the developing countries, processed meat from non- conventional meat sources like wild animals
food usually made from ground meat, animal fat, salt, spices and typically backed in a casing (Steven et al., 2019).
Commonly, there are six types of sausages: fresh sausage, uncooked smoked sausage, cooked smoke sausage, and
According to Hoffman et al. (2005) meat from ostriches fed a standard diet contains 21.65, 1.95 and 1.2% protein,
fat and ash, respectively. Ostrich meat is recommended for overweight people and for those who suffer from coronary
content increase and causes decrease in moisture (Sales et al., 1999). Compared with other species, e.g. chicken and
beef, ostrich meat shows a beneficial fatty acids profile (Sales and Horbanczuk, 1998).
Atef et al. (2015) were found that, the chemical composition of beef sausage was: moisture (65.31%) crud fat 20%,
ash 9.5% and crud protein 61.28% when investigated effect of Arak Stems Extracts on chemical characteristics bacteria
activity evaluation of beef sausage products. Alamin (2015) studied sausage some quality attribute, she found that water
holding capacity of beef sausage was 1.06% and the cooking loss was (22.02%). Ibrahim, (2008) reported that Beef
Sausage water holding capacity was 59.55% and cooking loss was 17%. Atef et al. (2015) found that the microbial count
of beef sausage was: E. coli: N.D, Salmonella: N.D, staphylococcus aureus: N.D, Coli form group D and total viable count
was (6.15%). The objectives of this study are to evaluate the quality characteristics of processed meat, compared to
products made from beef and meat with other meat animals.
MATERIALS AND METHODS
The ostrich and beef meat was obtained and then stored and frozen. The additional materials needed in the formulation
were spices, salt, potatoes, onion, garlic, Chick Peas, milk Powder, Bread crumb and Rice.
Two types of sausage (Ostrich and beef) were produced. The minced meat (ostrich, beef) was mixed with other
ingredients (Beef fat, chick peas, rice, water, salt, skim Milk powder and seasoning mixture). The mixture was stuffed into
prepared sheep intestine casing and formed into fingers of about 5–7 cm in length. Samples of the two types of sausage
were analyzed to evaluate the chemical composition, Physical composition, microbial load and sensory evaluation.
Citation: Elhashmi YH, Falih SY and Abdalmageed MEI (2021). Characteristics of ostrich meat in manufacturing sausage in comparison with beef. Online J. Anim. Feed