Evaluation of emu meat product for its sensory acceptability and cost economics

The study was conducted to assess the product characteristics developed from emu meat with respect to its acceptability and cost economics. The characteristics of developed emu meat rolls were compared with those of chicken and mutton rolls. For the product development live male birds were slaughtered in slaughter house of the department. Carcasses were separated into different portions for deboning and meat procurement. Emu meat rolls were developed and stored at refrigerated for the study. The sensory evaluation revealed that the tenderness of emu rolls was comparable to chicken and higher than mutton rolls. The overall acceptability of emu meat rolls was similar to that of chicken and significantly higher than mutton rolls. Cost of the product was calculated by taking in account all the exditures involving capital and recurring cost for a small unit where it was observed that final production cost was Rs175, Rs 299 and Rs 550 for emu, chicken and mutton rolls respectively.