Influence of Age on the Carcass characteristics, Carcass Measurements and Physico-chemical Qualities of Emu meat in Chiller Storage

Author: Ramani R., P. Tensingh Gnanaraj, V. Appa Rao, R. Narendra Babu and Robinson J.J. Abraham

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Abstract

The misconceptions towards red meat (beef, mutton, chevon and pork) consumption and the association of several cholesterol associated problems and heart diseases with meat consumption and the ever persisting religious taboo on beef slaughter and consumption have created a thrust to look for an alternative red meat that will meet the highest protein and iron requirements, but with lowest cholesterol and at the same time of high nutritive value invariably consumed by all the communities as well as by all age groups in India. In the current scenario, the best alternative of red meat with the above expected perspectives emerges to be the Emu meat. Emu birds of two different age groups (15 and 18 months old, thirteen in each group) were studied for their Carcass characteristics, measurements and physico –chemical qualities of meat in chiller storage. The observations of this study revealed that emu meat could be a potential red meat alternative and that these birds could be a significant source of lean meat, fat, skin and edible by – products. Increase in age showed a significant and progressive increase in live weight and carcass weight with a highly significant difference being recorded in dressing percent between the two groups. The weight and yield of edible and inedible offals showed a linear increase with age. The measurements of neck, shank, chest girth, gigot length and gigot width reflected on the carcass weights and dressing yields of emu carcass. Of the seven wholesale cuts (neck, rib, breast, drumstick, thigh, loin and rump) obtained, drumstick and thigh were observed to be the most lean portions. Highly significant (P<0.01) difference was noticed in the meat: bone ratio between the two groups. There was no consistent effect of age on pH obtained and no significant difference was observed between the two age groups (15 and 18 months). The water holding capacity decreased as age advanced and with increase in storage periods. There was highly significant difference in fiber diameter and sarcomere length of emu meat between age groups and storage periods for both age groups. Drip and Cooking loss values were higher in the 18 months old group.

Keywords

Emu meat, Carcass characteristics, Carcass measurements, Carcass Yield, pH, WHC, ERV, Fibre diameter, Sarcomere Length, Drip loss and Cooking loss

Conclusion

Despite an increase in the dressing yields with age, the meat: bone ratio was found to influence the age of selection for marketing of birds for meat purpose, as there was increased fat deposition reported in the older age groups (18 months old). Emu meat has similarities both with poultry and red meats. The postmortem changes, viz., time required to reach ultimate pH and postmortem proteolysis (aging), in emu meat is very rapid like in other poultry meats. On the other hand, the color and texture characteristics are similar to red meats (Naveena, 2012). Thus, the comparative analysis of the two age groups, gives a clear indication that the 15 month age group birds are more suitable for meat purpose.

References

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How to cite this article

Ramani R., P. Tensingh Gnanaraj, V. Appa Rao, R. Narendra Babu and Robinson J.J. Abraham (2023). Influence of Age on the Carcass characteristics, Carcass Measurements and Physico-chemical Qualities of Emu meat in Chiller Storage. Biological Forum – An International Journal, 15(4): 613-619.