Avaliação das características físico-químicas da carne de perna de avestruz (Struthio camelus) para produção de embutidos

The quality of ostrich meat has been increased the interest of cattle breeders and consumers, not only for direct consumption, but also for producing sausages . The objective of this study was to analyze the yields and the physicochemical characteristics of the leg muscles of ostriches Gastrocnemius pars external , Fibulares Longus and Gastrocnemius pars internus , for producing sausages. The centesimal composition , objective color by CIElab system, pH, water activity, objective texture, emulsification capacity and water-absorbing ability were determined. The leg meat yield was of 87.27 %. Difference on the chemical composition was detected in Gastrocnemius pars internus muscle. After the muscles comminution, the mixture showed the average emulsification capacity of 136.40 mL of oil/0.5 g and the water absorption capacity of 55.63 %. This study demonstrates the effectiveness of ostrich leg meat in producing sausage .