PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF PATTIES WITH COMBINATION OF BROILER AND OSTRICH MEAT

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dc.contributor.authorMAZHAR REHMAN
dc.date.accessioned2025-08-20T10:25:56Z
dc.date.available2025-08-20T10:25:56Z
dc.date.issued2021-07-14
dc.description.abstractOwing 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.
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/4859
dc.language.isoen_US
dc.publisherUMT.Lahore
dc.titlePROCESS OPTIMIZATION FOR THE DEVELOPMENT OF PATTIES WITH COMBINATION OF BROILER AND OSTRICH MEAT
dc.typeThesis
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