PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF PATTIES WITH COMBINATION OF BROILER AND OSTRICH MEAT
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Date
2021-07-14
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Publisher
UMT.Lahore
Abstract
Owing to the nutritional features, poultry meat is among the major food sources all
over the world. The most significant properties that are noted by the customer
includes consistency, texture, tenderness, flavor, odor, firmness, and appearance. The
consumption of red meat decreased in all over the world because the main problems
with the consumption of red type of meats were cardiovascular disease, increased in
cholesterol level, atherosclerosis and such type of other diseases that can cause health
problems in human body. All these problem might be solved by utilization of ostrich
meat. Ostrich meat possess good physicochemical properties as compared to other
types of red meat and recognize as healthy. Poultry meat production has increased
significantly in all over the world. Both ostrich and broiler meat possessed good
nutritional and chemical properties. For this purpose, the physicochemical analysis
of ostrich and broiler meat performed. Moreover, patties were prepared with different
combinations such as 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 ratios of broiler and
ostrich meat and physicochemical and sensory evaluation of both uncooked and
cooked patties were determined. The results of current study indicated that ostrich
and broiler meat possessed good physicochemical characteristics and the best
proportion of patties was 70:30 ratios of broiler and ostrich meat (T3) which
possessed more acceptability as compared to other proportions in terms of
physicochemical and sensory evaluations.