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|Title: ||How Do Ratite Meats Compare with Beef?: Implications for the Ratite Industry|
|Authors: ||Taylor, Gary|
Gillespie, Jeffrey M.
Schupp, Alvin R.
Difference from control
|Issue Date: ||1998|
|Abstract: ||Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study.|
|Institution/Association: ||Journal of Agribusiness>Volume 16, Number 1, Spring 1998|
|Total Pages: ||18|
|From Page: ||97|
|To Page: ||114|
|Collections:||Volume 16, Number 1, Spring 1998|
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