Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 167-170

  Fitzgerald, D R ^a   Thompson, L D ^b   Miller, M F ^b   Hoover, L C ^b  

^a University Medical Center   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

Author keywords

Cooking temperatures; Emu; Palatability; Shear values

Indexed keywords

EID: 0033021489     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09884.x     Document Type: Article

References (10)

1. American Emu Association. 1997. Personal communication. P.O. Box 8174, Dallas,TX 75205.
2. Australian Quarantine Inspection Service (AQIS). 1993. Register of Approved Emu Cuts and Items. Bulletin 4266. The Department of Agriculture, Western Australia, East Perth.
3. Cross, H.R., Bernholdt, H.F., Dickman, M.E., Greene, B.E., Moody, W.G., Staggs, R., and West, R.L. 1978. Guidelines for the Sensory Evaluation of Meat, American Meat Science Association and National Live Stock and Meat Board, Chicago, IL.
4. Daniel, D.R., Thompson, L.D., and Hoover, L.C. 1996. Composition of raw and cooked emu meat. Animal Science and Food Technology Research Report 1997. Agricultural Sciences and Natural Resources Technical Report No. T-5-361, p.95-97.
5. rd ed. Kendall/Hunt Pub. Co., Dubuque, IA.
6. Lepetit, J. and Sale, P. 1985. Analysis of the rheological behavior of meat by a sinusoidal compressive device. Sciences des Aliments. 5: 521-540.
7. SAS Institute, Inc., 1995. SAS User's Guide: Statistics. Statistical Analysis System Institute, Inc., Cary, NC.
8. Segars, R. A., Nordstrom, H.A., and Kapsalis, J.G. 1974. Textural characteristics of beef muscles. J. Texture Studies 5: 283-297.
9. nd ed. McGraw-Hill, Inc., New York.
10. Thompson, L.D., Fitzgerald, D.R., Hoover, L.C., Miller, M.F., Tisdale, J.C., Butler, M., and Behrends, E. 1998. Slaughter and carcass characteristics of yearling emus. Poultry Science (Submitted for publication).