ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb09884.x
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