Quality characteristics of emu meat and its utilization for development of meat rolls
| dc.contributor.advisor | Sharma, D.P. | |
| dc.contributor.author | Shamrao, Raut Subhash | |
| dc.date.accessioned | 2016-08-17T14:22:00Z | |
| dc.date.available | 2016-08-17T14:22:00Z | |
| dc.date.issued | 2016 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/72781 | |
| dc.language.iso | en | en_US |
| dc.publisher | LUVAS | en_US |
| dc.sub | Livestock Products Technology | |
| dc.subject | Emu, Carcass characteristics, Meat quality, Chemical composition, Meat rolls | en_US |
| dc.these.type | Ph.D | |
| dc.title | Quality characteristics of emu meat and its utilization for development of meat rolls | en_US |
| dc.type | Thesis | en_US |