| Abstract: |
Ostrich meat is a good source of protein, many nutrients and is relatively law in fat especially when skin is removed besides that they contain high proportion of unsaturated fatty acids & less cholesterol. It is also characterized by, ease of preparationThe mean value of PH in burgers, Frankfurters and Luncheon were (6.13 ±0.05, 6.08 ± 0.02and 6.13±0.05) respectively and the min. value were 6,6and 6 respectively and the max value were (6.50, 6.18, and 6.50) respectively .The mean value of TVB-Nmg /100gm in burgers, Frankfurters and Luncheon were (18.98 ±1.05, 16.92 ± 0.28and 18.48±0.05) respectively and the min. value were (16.10, 16.50 and 16.50) respectively and the max value were (25.50, 17.90 and 21.70) respectively .The mean value of T.B.A mg/kg in burgers, Frankfurters and Luncheon were( 0.80 ±0.06, 0.74 ± 0.03and 0.81±0.03) respectively and The min. value were (0.19,0.07,and 0.09) respectively and the max value were (1.12,0.88 and 1.01) respectively.The mean value of moisture in burgers, Frankfurters and Luncheon were (55.89 ±6.62, 52.09 ± 0.40and 52.02±0.32) respectively and The min. value were (0.00, 0.38, and 0.32) .
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