Chemical composition, selected physicochemical properties and meat sensory characteristics in five types of emu muscles (Dromaius novaehollandiae)

The aim of the study was to assess the basic chemical composition, selected physicochemical properties and sensory characteristics of emu meat depending on musde type. The research was conducted on six male birds culled after reproductive use (at 15 years old). After culling, live types of muscles were isolated from the carcasses (M. gastrocnemius pars exlerna. M. gastrocnemius pars interna M. obturatorius medialis, M. flexor cruris lateralis and M. iliotibialis lateralis). The muscles were frozen and stored at-18 degrees C for between one and two months. Defrosting was conducted a t 0-4 degrees C. Meat quality assessment included the measurement of pH(24) and pH(u) WHC and colour parameters (L*, a*, b*). The basic chemical composition of meat, cooling, freezing and cooking losses were identified. Sensory assessment was conducted on broth (colour, flavour, clarity, palatability) and cooked meat (colour, flavour, clarity, juiciness, palatability). Individual muscles differed in protein, fat and water content. The M. flexor cruris lateralis muscle was the brightest, had the lowest water absorption capability and the highest pH of all examined muscles. The highest cooking losses during freezing and cool storage were observed in M. gastrocnemius medialis. All of the examined muscles had the required colour and smell. The largest tenderness and succulence as well as the best taste were observed in M. flexor cruris lateralis and M. obturatorius medialis. The broths obtained from all emu muscles were clear and had the appropriate colour, flavour and palatability.