ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ

The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks  from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.

POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION

The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated fatty acids in each fat is described in a study. The characteristics of peroxide numbers of fresh greased fats and their deterioration under different oxidation regimes are presented in the article. Investigations were conducted in conditions of forced spoilage in a drying cabinet at t=102 °Ϲ, until the total spoilage was reached after 4 months storage at a temperature 4±2°С. Samples were native fats, fats with the addition of traditional broad-spectrum spices (nutmeg, black pepper, fresh garlic, mustard powder) and their oil extracts. According to the results of the study of peroxide number of avian fats, initial values have been determined that characterized fats as fresh and suitable for storage, and differences in the rate of oxidation processes depending on the storage conditions, fatty acid composition and the presence of natural antioxidants. It has been found that avian fats are spoiled in the following sequence: 1 – goose, 2 – duck, 3 – chicken, 4 – turkey, depending on the different ratio of saturated and unsaturated fatty acids and individual resistance to damage. The results of studies have shown that the induction period of fats with the addition of natural antioxidants significantly increases, compared with native fats. This suggests that natural antioxidants not only increase the nutritional and biological value, but also serve as a free radical trap for fatty acids. Thus, fats stored for 4 months in the refrigerator do not significantly change the value of peroxide numbers, without exceeding the threshold value of 0.05 mmols ½O/kg, with the exception of goose ones. Therefore, enrichment of fat with mixtures of spices and their fat extracts is an alternative way to maintain the quality of fat and extend the shelf life of meat products. Taking into account their non-toxicity and accessibility, spices of natural origin are the best and safest option for the stabilization of edible fats and products to which they are included in accordance with the requirements of the Ministry of Health of Ukraine.

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m.ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age

Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.

Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition

This study investigated the effect of replacing dietary soybean oilcake meal with increasing levels of cottonseed oilcake meal (CSOCM) on the growth performance and meat (Iliofibularis muscle) chemical composition of ostriches in order to decrease total feed costs. A total of 105 ostriches were divided into five feeding groups according to the CSOCM inclusion level in the whole diet: Control (0% CSOCM), 3%, 6%, 9% and 12% CSOCM (of the whole diet), and fed with experimental diets from 6 to 13 months of age. As a result of feeding CSOCM, the final live weight and the average daily gain significantly increased in the 12% CSOCM group. The proximate composition, cholesterol content, mineral and fatty acid profile of the meat remained unaffected. Thus CSOCM may be used as an alternative protein source to the more expensive soybean oilcake meal in ostrich nutrition.