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

Trained sensory panel scores and Warner-Bratzter shear values (WBS) of emu meat cooked to three end-point temperatures (60, 66, and 75 degrees C), obt ained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ ), and from five carcass locations were determined and compared in three st udies. NBQ birds had obvious conformational defects. Full rumps and inside drums broiled to 60 degrees C were more tender and juicy then those broiled to 66 or 75 degrees C (p<0.05). Cooking temperature did not affect meat-fl avor intensity (p>0.05), BQ vs NBQ sources had no effect on tenderness or j uiciness (p>0.05). Differences in tenderness, juiciness, meat-flavor intens ity and WBS were found among the five meat cuts (p<0.05).