Physico-chemical and Instrumental Colour Properties of Emu Meat

The present study was conducted to analyze the physico-chemical and colour properties of emu meat. The leg, back and breast portion along with a uniform mix of these three cuts were taken for evaluation of emu meat quality in respect to various physico-chemical parameters. The pH of breast meat was found significantly (P<0.05) lower than meat from leg and back portion. Water holding capacity of leg meat was significantly (P<0.05) higher than back and breast meat. The breast meat had significantly (P<0.05) higher shear press value (98.99 N) than other portions meat. Myoglobin and metmyoglobin were found from 7.02 to 8.95 mg/g and 28.39 to 45.70 % respectively. The lightness value of breast meat was higher than leg and back meat. Thus, results showed the good acceptability of emu meat in category of red meat and can be an alternative to other meat.