Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey

M. A. Carr, M. F. Miller, D. R. Daniel, C. E. Yarbrough, J. D. Petrosky, L. D. Thompson

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Three jerky formulations were prepared from beef top round, turkey breast, and various emu cuts (inner mid drum, inner outside drum, oyster, and fan fillet). The meat sources were sliced, cured, smoked, and dried. All treatments were evaluated for palatability traits, shear force and chemical properties. No significant difference was found in the sodium or ash levels among the three treatments. Beef jerky had the highest percentage fat followed by emu, and then turkey (p < 0.05). Emu jerky was the toughest, chewiest, and most desirable as evaluated by a trained and consumer sensory panels. The production of emu jerky may be of particular interest to the emu industry to increase profits by utilizing less desirable cuts and opening a new market for the meat obtained from the emu. The information provided by this study can be utilized by emu producers and product marketers for the advancement of the emu industry.

Original languageEnglish
Pages (from-to)419-425
Number of pages7
JournalJournal of Food Quality
Volume20
Issue number5
DOIs
StatePublished - Nov 1997

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