Fernández-López J, Jiménez S, Sayas-Barberá E, Sendra E, Pérez-Alvarez J A
Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. a Beniel Km 3,2, 03312 Orihuela, Alicante, Spain.
Meat Sci. 2006 Jun;73(2):295-303. doi: 10.1016/j.meatsci.2005.12.011. Epub 2006 Feb 23.
Quality characteristics and storage stability of three types of burgers prepared with ostrich meat (alone or mixed with pork or beef meat) were evaluated. Burger evaluation was based on chemical, microbiological, textural, colour, sensory and oxidation characteristics. All of the assayed formulas showed acceptable general quality scores in the sensory evaluation, but the burgers formulated with 100% ostrich meat or mixing ostrich and beef meat had the highest scores. Only TBA values and redness were influenced by storage time. Burgers formulated with ostrich and pork meat had a faster oxidation rate and became more oxidized than the others. Microbial counts indicated that, at the end of the refrigerated storage (9days), all of the preparations were spoiled.
对用鸵鸟肉（单独或与猪肉或牛肉混合）制作的三种汉堡的质量特性和储存稳定性进行了评估。汉堡的评估基于化学、微生物、质地、颜色、感官和氧化特性。所有测定配方在感官评估中均显示出可接受的总体质量得分，但用100%鸵鸟肉或鸵鸟肉与牛肉混合制成的汉堡得分最高。只有硫代巴比妥酸值（TBA值）和红度受储存时间影响。用鸵鸟肉和猪肉制成的汉堡氧化速率更快，比其他汉堡更容易被氧化。微生物计数表明，在冷藏储存结束时（9天），所有制剂均已变质。
