Processing and nutritional characteristics of value added ostrich products

Two types of processed products, chopped hams (0.15% and 0.30% phosphate on final yield) and viennas (27 and 32% fat extension) were manufactured from ostrich fan fillets (M. iliofibularis) to determine the suitability of ost rich meat for processing purposes. Cooking losses differed significantly (P < 0.10) between the two types of ham-like products (0.15% phosphate = 1.59 and 0.30% phosphate = 0.78%), indicating that an increase in phosphate add ition reduced cooking loss. Cooking losses did not differ (P>0.10) between the two types of ostrich viennas. Colour evaluation (L*, a*, b*) of the fre sh ostrich meal and processed ostrich products (chopped hams and viennas) i ndicated significant differences between the different types of viennas. Ch emical composition (moisture, ash, protein and fat content) of the ostrich meat, processed ostrich products and similar types of commercially availabl e products suggested that processed ostrich products can be formulated to c ompete successfully with similar types of products derived from other meat species. (C) 2000 Elsevier Science Ltd. All rights reserved.