The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product. Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased. The SBOC cabanossi had a lower fat and higher crude protein content. The inclusion of olive oil at 2% resulted in a cabanossi with increased tenderness, juiciness and cured red meat colour, all factors that appeal to the consumer, while the overall flavour descriptors were not adversely affected by the inclusion of olive oil.

研究了夹杂橄榄油对鸵鸟肉和疣猪肉制成的卡巴诺西的化学和感官特性的影响。大豆油饼（SBOC）和棉籽油饼的膳食摄入水平（CSOC）以及橄榄油中的鸵鸟肉含量为三个水平（0％，1％和2％），共进行了六次处理。Cabanossi中的脂肪含量随着含油量的增加而增加，但都<10％，因此可以归为低脂肉类产品。随着橄榄油的增加，cabanossi中的总单不饱和脂肪酸增加，而总饱和脂肪酸和总多不饱和脂肪酸减少。SBOC cabanossi的脂肪含量较低，而粗蛋白含量较高。加入2％的橄榄油会导致Cabanossi的嫩度，多汁性和腌制的红肉颜色增加，