CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS Academic Article uri icon

abstract

  • Two value-added ostrich meat product prototypes were prepared and evaluated by a consumer panel (n = 132) against similar products manufactured entirely from pork. Ostrich "ham" and a control pork ham product were prepared by a traditional ham cure, and Polish sausage products were formulated with either all-pork or a 67% ostrich/33 % pork blend and processed with a commercial spice blend. Ostrich "ham" tended to be rated lower (P = 0.0537) in salt intensity, but had higher flavor intensity ratings. Consumers gave pork ham more favorable ratings for overall acceptability (P < 0.01) and flavor acceptability (P < 0.05). For Polish sausage products, overall acceptability, flavor acceptability, flavor intensity, salt intensity, texture and tenderness were not different (P > 0.05) between all-pork and ostrich/pork varieties. Results indicate that value-added ostrich meat products were more acceptable when they were more finely ground, spiced, and combined with pork in a sausage product than when they were prepared as a "ham" product.

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • McKENNA, D. R., MORRIS, C. A., KEETON, J. T., MILLER, R. K., HALE, D. S., HARRIS, S. D., & SAVELL, J. W.

citation count

  • 5

complete list of authors

  • McKENNA, DR||MORRIS, CA||KEETON, JT||MILLER, RK||HALE, DS||HARRIS, SD||SAVELL, JW

publication date

  • May 2003

publisher