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Please use this identifier to cite or link to this item: http://purl.umn.edu/90438

Title: How Do Ratite Meats Compare with Beef?: Implications for the Ratite Industry
Authors: Taylor, Gary
Andrews, Linda
Gillespie, Jeffrey M.
Schupp, Alvin R.
Prinyawiwatkul, Witoon
Keywords: Acceptability
Difference from control
Emu
Ostrich
Sensory quality
Storage
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.
URI: http://purl.umn.edu/90438
Identifiers: 0738-8950
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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