TY - JOUR
T1 - Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks
AU - Fitzgerald, D. R.
AU - Thompson, L. D.
AU - Miller, M. F.
AU - Hoover, L. C.
PY - 1999
Y1 - 1999
N2 - 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).
AB - 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).
KW - Cooking temperatures
KW - Emu
KW - Palatability
KW - Shear values
UR - http://www.scopus.com/inward/record.url?scp=0033021489&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1999.tb09884.x
DO - 10.1111/j.1365-2621.1999.tb09884.x
M3 - Article
AN - SCOPUS:0033021489
SN - 0022-1147
VL - 64
SP - 167
EP - 170
JO - Journal of food science
JF - Journal of food science
IS - 1
ER -