Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat.

@article{Naveena2013CarcassCC,
  title={Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat.},
  author={B Maheswarappa Naveena and Arup Ratan Sen and Muthupalani Muthukumar and Patil S. Girish and Yata Praveen Kumar and M. Teja Kiran},
  journal={British poultry science},
  year={2013},
  volume={54 3},
  pages={329-36}
}
1. In order to investigate whether emu meat is a potential red meat alternative, this work was carried out with the objective of studying the carcass characteristics, proximate composition, physico-chemical and microbial characteristics and sensory attributes of emu meat. 2. Carcass characteristics clearly indicate that emus are a significant source of lean meat, fat, skin and edible by-products and these findings confirm earlier reports. 3. Proximate composition of emu meat indicated higher… CONTINUE READING