MEAT QUALITY TRAITS IN THE EMU (DROMAIUS-NOVAEHOLLANDIAE) AS AFFECTEDBY MUSCLE-TYPE AND ANIMAL AGE

Meat quality traits were determined in the major muscles of the emu (D romaius novae-hollandiae) at different slaughter ages (6, 10, 14, 17 o r greater than or equal to 20 months). A mean ultimate pH value of 5.5 was reached within around 3 h post mortem, but this value was 6.1 in animals that had suffered a preslaughter stress (transportation and fa sting). The collagen and pigment contents varied widely among the musc les. The protein and pigment contents increased with animal age, but t his effect was perceptible only between 6 and 14 months. The other che mical constituents were little affected by muscle type or animal age. The intense red colour of emu meat, due to a high pigment content, was very sensitive to oxidation, thus limiting the storage of fresh meat under aerobic conditions to short periods of time. Despite a rapid pos t-mortem tenderization (less than or equal to 24 h), the residual myof ibrillar strength obtained after extended ageing remained intermediate between those reported for chicken and beef. The tenderness of meat, cooked to 60 degrees C, differed between muscles and decreased with in creasing age, thus reflecting the changes occuring in the concentratio n and in the heat stability of the intramuscular connective tissue. (C ) 1996 Elsevier Science Ltd.