Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks

Trained sensory panel scores and Warner-Bratzier shear values (WBS) of emu meat cooked to three end-point temperatures (60, 66, and 75 degrees C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass locations were determined and compared in three st...

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Bibliographic Details
Published in:Journal of food science 1999, Vol.64 (1), p.167-170
Main Authors: Fitzgerald, D.R, Thompson, L.D, Miller, M.F, Hoover, L.C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Birds
broiling
Cooking
cooking temperatures
emu
emus
flavor
Food industries
Food science
Fundamental and applied biological sciences. Psychology
genetic variation
Meat and meat product industries
muscles
palatability
sensory evaluation
shear strength
shear values
spatial variation
steaks
Taste
Temperature
tenderness
texture
water content
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Summary:Trained sensory panel scores and Warner-Bratzier shear values (WBS) of emu meat cooked to three end-point temperatures (60, 66, and 75 degrees 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 degrees C were more tender and juicy than those broiled to 66 or 75 degrees C (p0.05). 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
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb09884.x