Indian Journal of Poultry Science

Web of Science
  • Year: 2007
  • Volume: 42
  • Issue: 1

Carcass yield and meat quality of Emu bird (Dromaeus novachollandiae)

  • Author:
  • K. Prabhakara Reddy, Z. Naveen, P.M. Reddy, P.V.V.S. Reddy
  • Total Page Count: 3
  • DOI:
  • Page Number: 58 to 60

Department of Livestock Products Technology, College of Veterinary Sciences, Tirupathi - 517 502 (AP)

Abstract

Carcass yields of different edible, inedible components and meat quality of emu (Dromaeus novachollandiae) were estimated and its meat quality was compared with that of chicken meat. The meat yields from emu bird wings, thighs, neck, back and drumsticks regions were found to be 0.37, 32.06, 2.04, 2.99 and 19.02% of dressed weight, respectively. The percent yields of blood, feathers, skin and bones were 3.54, 2.66, 12.66 and 25.26, respectively. Emu meat had significantly (P<0.05) lower percent ether extract and higher crude protein compared to the chicken meat. Frozen storage (−18±1°C) of emu meat for 90 days significantly increased the pH, TBA and ERV values but reduced all the organoleptic traits.

Keywords

Carcass yield, meat, quality emu