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Abstract
The restaurant industry is an ideal test market for new food products. Emu and ostrich producers and processors are utilizing restaurants to familiarize the public with their products. By means of a sensory panel, the authors evaluated emu and ostrich muscle cuts for flavor, juiciness, texture, and other flavors to the control (top sirloin beef). The results of the sensory panel comparison provided the restaurateurs with conclusive data to assist in assessing the viability of including these new items on their menus.