Comparison of Eating Quality Emu, Veal and Beef Cooked with Both Moist Heat and Dry Heat Methods

The emu Is a ratite (flightless bird) along with the ostrich. Emu meat is similar to poultry in terms of its low fat and cholesterol content, yet similar to red meat in terms of its flavor, iron and protein content, and has a lower caloric content than either. This study evaluates the eating quality of emu, as compared with beef and veal using both dry heat and moist heat cooking methods. The cuts of meat used for the dry heat cooking method were: (1) emu full rump, (2) beef round tip roast. Both were cooked at 325° F to an internal temperature of 155° F. The cuts of meat used for moist heat cooking method were: (1) emu fillet, (2) beef filet mignon, and (3) veal loin fillet, each cut to 3/8′ thick and weighed 45 g. The fillets were lightly floured and pan fried for 6 minutes. Both roast and fillet of the emu appear to have slightly less cooking losses than beef or veal. Sensory evaluations showed the emu to be very similar in the overall flavor, juiciness and palatability when compared to beef and veal. However, the emu appeared to be slightly less tender than veal or beef. Because emu has significantly lower calories, lower cholesterol, fat and saturated fat than beef, turkey, chicken and pork, it is an excellent substitution for consumers. People can enjoy a red meat with a flavor similar to beef without sacrificing the nutritional benefits of poultry through the consumption of emu meat.