La carne de avestruz, la utilización de sus cortes en preparaciones gastronómicas gourmet con mayor aceptabilidad

Abstract

This research aims to develop simple and easy preparations using a little-known meat in the Ecuadorian kitchen. In this research we will try to provide people with ostrich meat preparations because nowadays they look for healthier food. Ostrich is a fat-free lean meat this is the reason why it is a good intake for people with different diseases or any person having an intake diet based in low-fat food. This is an experimental-descriptive research since design preparation will be used, through a test of acceptability with the preparations that have greater acceptability a recipe will be elaborated. The main results are: for starter: ostrich meat and Green (CÓD 002) with 94%, beef pieces (CÓD 003) with 94%, achogcha (CÓD 004) with 100%, in main courses: lasaña with fresh salad (CÓD 006) with 100%, ostrich roll (CÓD 008) with 94%, sea and land blue with timbale coastal and vegetable planters (CÓD 009) with 94%. With the above recipes a cookbook will be elaborated taking into account that the development of them can be understandable for the readers.