In this paper we examined the chemical composition of comminution meat class I and II derived from ostrich. We also tested the suitability of above-mentioned meat classes in ham-sausages production. Three types of products derived from meat class II were produced. They were sausages a’la cabanos with the content of 21, 31 and 51% of ostrich meat respectively. The products with the content of 51% ostrich meat (C1 recipe) were the most acceptable by consumers. Sausages with the content of 21 and 31% of ostrich meat were also accepted but they had not such high notes in comparison with 51% of ostrich meat in them. Moreover, the level of protein and fat in these sausages has not different significantly. In tests concerning of application of ostrich meat of class III in production of sausages containing the matured cheese, which we defined as the breakfast sausages – the best notes were given to those, produced in accordance to recipe B2. Addition of ostrich meat has contributed to the increase of the fat level. The quality of these products was definitively worse thus is necessity to find the optimal way of application of ostrich meat class III.
ostrich meat, sausage, classification, chemical composition, sensory quality