Quality characteristics of emu meat and its utilization for development of meat rolls
Abstract
The study was conducted to assess the carcass characteristics and meat quality of emu. Quality
characteristics of developed emu meat rolls were compared with those of chicken and mutton rolls.
Dressing percentage of emu, including separable abdomen, back and breast fat was 67.85%. Leg portion had
the highest meat bone ratio of 3.91:1. Whole emu carcass had moisture, protein, fat and ash content of
72.69, 22.32, 1.72 and 1.64%, respectively. The pH and WHC of leg meat were higher than back and
breast meat. Breast meat had the highest shear force value. Whole emu carcass had a cholesterol
content of 140.34 mg/100g meat and had a USFA to SFA ratio of 2.22:1. Emu meat had a myoglobin
content of 8.87 mg/g meat. Higher metmyoglobin content of 45.70% in back meat indicated that
colour of back meat was less stable. Emu meat rolls had significantly higher protein content and lower
fat content than chicken and mutton rolls. TBA values and shear force values of emu and chicken rolls
were statistically similar. Emu meat rolls showed the highest redness and lowest lightness and
yellowness scores. Texture profile analysis of meat rolls revealed that hardness value of emu rolls was
intermediate of chicken and mutton rolls, indicating its suitability for product development. The
overall acceptability of emu meat rolls was similar to that of chicken and significantly higher than
mutton rolls. During storage, SPC, yeast and mould count and TBA values increased gradually,
however, all the products were organoleptically acceptable and within safe microbiological limits up to
15th day of refrigerated storage. It is concluded that emu meat is suitable for development of meat rolls and
is comparable with chicken meat with regard to product characteristics and acceptability.
Description
Keywords
Emu, Carcass characteristics, Meat quality, Chemical composition, Meat rolls