EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY

Three jerky formulations were prepared from beef top round, turkey bre ast, and various emu cuts (inner mid drum, inner outside drum, oyster, and fan fillet). The meat sources were sliced, cured, smoked, and dri ed. All treatments were evaluated for palatability traits, shear force and chemical properties. No significant difference was found in the s odium or ash levels among the three treatments. Beef jerky had the hig hest percentage fat followed by emu, and then turkey (p < 0.05). Emu j erky was the toughest, chewiest, and most desirable as evaluated by a trained and consumer sensory panels. The production of emu jerky may b e of particular interest to the emu industry to increase profits by ut ilizing less desirable cuts and opening a new market for the meat obta ined from the emu. The information provided by this study can be utili zed by emu producers and product marketers for the advancement of the emu industry.