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).
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - 1999|
- Cooking temperatures
- Shear values