Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks

Trained sensory panel scores and Warner‐Bratzler shear values (WBS) of emu meat cooked to three end‐point temperatures (60, 66, and 75°C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass locations were determined and compared in three studies. NBQ birds had obvious conformational defects. Full rumps and inside drums broiled to 60°C were more tender and juicy than those broiled to 66 or 75°C (P<0.05). Cooking temperature did not affect meat‐flavor intensity (p>0.05). BQ vs NBQ sources had no effect on tenderness or juiciness (p>0.05). Differences in tenderness, juiciness, meat‐flavor intensity and WBS were found among the five meat cuts (P<0.05).