Implementación del Consumo de Carne de Avestruz en la Hostería Rumipamba de las Rosas 2010

Abstract

This research work was developed at Hosteria Rumipamba de las Rosas with a universe of 240 tasters by means of an experimental descriptive design to evaluate bromatological, organoeleptic characteristics and acceptability of the ostrich meat in preparations such as ostrich caesar salad, ostrich with roses confit and ostrich fajitas. The bromatological analysis shows: protein 22.8%, fat 1.06%; humidity 70.98% and ashes 11.82%; ostrich caesar salad organoeleptic characteristics by its odor 80%, color 58%, taste 82% and texture 48%, ostrich with confit of roses, odor 37%, color 55%, taste 47% and texture 43%; ostrich fajitas, odor 38%, color 41%, taste 70% and texture 55%; the acceptability of ostrich meat preparation was the 100%. By means of the elaboration of a recipe book, it is recommended the consumption of the ostrich meat because the quality of food is improved due to its protein support with the best characteristics related to other kinds of meat.