Effect of cooking conditions on physico-chemical and textural properties of Emu (Dromaius novaehollandiae) meat

The Emu meat (Dromaius novaehollandiae) was cooked at various cooking temperatures; 40, 50 and 60oC, for various cooking time; 5, 10 and 15 min. The effect of cooking temperature and time on quality of Emu (Dromaius novaehollandiae) meat such as cooking loss, cooking yield, protein content, moisture content, colour and textural properties (hardness, springiness, cohesiveness, chewiness, resilience) of raw and cooked meats were investigated. Cooking loss, change in thickness, L*, b* value, chroma (C*), and hue angle (h) were increased with increasing cooking temperature and time. Cooking yield, changes in length, breadth, volume, mass, density, moisture content, a* value, pH and protein content were decreased with increasing cooking temperature and time. Changes in textural properties also observed. Statistical analysis shows the cooking time and temperature had higher significant effect (P<0.01) on all the parameters studied. The interaction effect of cooking temperature and time was non significant for textural and colour properties. The combined effect of cooking temperature and time was significant for moisture content, protein content, and changes in length, thickness, cook loss and cooking yield. (c) All Rights Reserved