Emu

Abstract

People are making food choices based on fat, calories, and cholesterol, while demanding products that are appetizing. Due to such health issues and the convenience of alternative meat products, consumption of beef has declined among American consumers. In this study emu meat and US Select grade beef ribeye steaks were compared for palatability by a 10-member trained sensory panel. Tests for fat (ether) and moisture (vacuum dry) were performed, along with Warner-Bratzler shear tests. Emu meat was rated as more tender, juicier, and more flavorful than the beef ribeye steaks. Wamer-Bratzler shear measurements were consistent with sensory panel findings. Proximate analysis showed the emu steaks contained less fat and more moisture than the beef ribeye steaks. Emu meat is a “red meat” that may ease consumers' concerns about the consumption of red meat. Its potential as a red meat alternative is due to its tender, juicy, flavorful, and lean qualities.