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

Journal of Food Quality

Volumn 20, Issue 5, 1997, Pages 419-425

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

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; DROMAIUS NOVAEHOLLANDIAE; MELEAGRIS GALLOPAVO; OSTREIDAE;

EID: 0031509756     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00484.x     Document Type: Article

References (15)

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3. CROSS, H.R., BERNHOLDT, H.F., DIKEMAN, M.E., GREENE, B.E., MOODY, W.G., STAGGS, R. and WEST, R.L. 1978. Guidelines for Cookery and Sensory Evaluation of Meat. pp. 8-14. American Meat Science Association and National Live Stock and Meat Board, Chicago, IL.
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9. JEFFREY, J.S. 1993. Emu production. pp. 1-8, Texas Agricultural Extension Service, College Station, TX.
10. MILLER, M.F., KEETON, J.T., CROSS, H.R., LEU, R., GOMEZ, F. and WILSON, J.J. 1988. Evaluation of the physical and sensory properties of jerky processed from beef heart and tongue. J. Food Quality 11, 63-70.
11. MINAAR, P. and MINAAR, M. 1992. The Emu Farmer's Handbook. p. 178. Indua Company, Groveton, TX.
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13. ROMANS, J.R., COSTELLO, W.J., CARLSON, C.W., GREASER, M.L. and JONES, K.W. 1994. The Meat We Eat. pp. 765. Interstate Publishers, Danville, IL.
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