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Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks
Author(s) -
Fitzgerald D. R.,
Thompson L. D.,
Miller M. F.,
Hoover L. C.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09884.x
Subject(s) - tenderness , flavor , food science , chemistry
Trained sensory panel scores and Warner‐Bratzler shear values (WBS) of emu meat cooked to three end‐point temperatures (60, 66, and 75°C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass locations were determined and compared in three studies. NBQ birds had obvious conformational defects. Full rumps and inside drums broiled to 60°C were more tender and juicy than those broiled to 66 or 75°C (P<0.05). Cooking temperature did not affect meat‐flavor intensity (p>0.05). BQ vs NBQ sources had no effect on tenderness or juiciness (p>0.05). Differences in tenderness, juiciness, meat‐flavor intensity and WBS were found among the five meat cuts (P<0.05).