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

被引：3

作者：

Fitzgerald, DR

Thompson, LD

Miller, MF

Hoover, LC

机构：

[1] Texas Tech Univ, Dept Anim Sci & Food Technol, Lubbock, TX 79409 USA

[2] Univ Med Ctr, Dept Food & Nutr, Lubbock, TX 79415 USA

[3] Texas Tech Univ, Dept Educ Nutr Restaurant Hotel Management, Lubbock, TX 79409 USA

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 01期

关键词：

emu; palatability; shear values; cooking temperatures;

D O I：

10.1111/j.1365-2621.1999.tb09884.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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), 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 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-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).

引用

页码：167 / 170

页数：4