A Study on Food Quality Attributes of Novel Value-Added Emu Meat (Dromaius novaehollandiae) Cutlets in Comparison with Beef (Bos indicus) and Chicken (Gallus gallus domesticus) Cutlets

Author: B. Karthik, Robinson J.J Abraham, R. Narendra Babu and P. Tensingh Gnanaraj

Download PDF

Abstract

Red meat is an important part of the human diet for its delicious flavor and taste, provides a rich source of high biological value protein and essential nutrients. However, there is a negative health image like the risk associated with colon cancer and heart disease. Hence, to overcome these hurdles, an alternate solution is required. As we all know ratite meat is lean red meat similar to beef both in taste and appearance. When compared to chicken meat, it’s darker in color which may be due to increased myoglobin content. So, as an excellent alternative to red meat, emu must be familiarized among red meat consumers. Moreover, emu meat does not suffer any religious taboos. Hence, a study on the development of a novel value added emu meat cutlet was designed and the same was compared with beef and chicken. The products were compared for their sensory characteristics viz. appearance, flavor, odour, juiciness, texture, and overall acceptability by a taste panel of 5 semi-trained panelists. The cooking yield, proximate analysis, colour by standard Hunter L*a*b* system, and texture profile of the products were also assessed. Data obtained were statistically analyzed and the results of the study showed that the sensory scores, instrumental colour, and texture profile of the emu cutlet were superior when compared to chicken and beef cutlets. Hence, emu meat can be preferably considered as an alternative to red meat for health-conscious consumers who love the traditional taste of red meat. Moreover, it indicated that a high margin of profit could be obtained by the value addition of emu meat.

Keywords

Cutlet, Emu, Beef, Chicken, Proximate, Sensory, Colour, Texture

Conclusion

Emu meat is an excellent alternative to red meat in comparison with beef, mutton, chevon, and carabeef. Emu meat plays a major role for health conscious consumers who love the traditional taste of red meat and lower-fat alternatives to beef and mutton. The sensory scores were found to be acceptable. It was observed that a high margin of profit from cutlet could be obtained by value addition. Value improvement can be done by the incorporation of functional (non-meat) ingredients into meat products (Kausar et al., 2019). Hence, converting meat as value added product which in turn increases its functionality. Moreover, there are no religious taboos against emu meat and the demand for convenient meat products is growing. Therefore, emu meat and its value-added meat products among the public could be popularized by creating awareness about the health benefits and advantages of emu meat and meat products.

References

-

How to cite this article

B. Karthik, Robinson J.J Abraham, R. Narendra Babu and P. Tensingh Gnanaraj (2023). A Study on Food Quality Attributes of Novel Value-Added Emu Meat (Dromaius novaehollandiae) Cutlets in Comparison with Beef (Bos indicus) and Chicken (Gallus gallus domesticus) Cutlets. Biological Forum – An International Journal, 15(3): 358-363.