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Journal of Restaurant & Foodservice Marketing Volume 2, 1997 - Issue 3
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Original Articles

Emu

A Possible New Red Meat Alternative

Charlie Adams MS Hotel, and Institutional Management
,
Helen C. Brittin PhD Food and Nutrition
,
Linda C. Hoover PhD Hotel, and Institutional Management
,
C. Kenny Wu PhD Hotel, and Institutional Management
&
Lynn Huffman PhD Education, Nutrition, and Restaurant/Hotel Management, College of Human Sciences at Texas Tech University, USA
Pages 67-74 | Published online: 22 Oct 2008

Citations (7)

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Read on this site (1)

Naveena B. Maheswarappa & M. Kiran. (2014) Emu Meat: New Source of Healthier Meat Towards Niche Market. Food Reviews International 30:1, pages 22-35.
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Articles from other publishers (6)

B.M. Naveena, M. Muthukumar, V.V. Kulkarni, Y. Praveen Kumar, K. Usha Rani & M. Kiran. (2015) Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu ( D romaius novaehollandiae ) Meat Under Different Packaging Conditions . Journal of Food Processing and Preservation 39:6, pages 2497-2506.
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C.O. Gill. (2007) Microbiological conditions of meats from large game animals and birds. Meat Science 77:2, pages 149-160.
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Charlie R. Adams, Linda C. Hoover, Dennis B. Arnett & Leslie D. Thompson. (2016) Social Acceptability’s Role in an Expanded Rational Expectations Model of Intention to Consume an Innovative Meat Product in a Restaurant Setting. Journal of Hospitality & Tourism Research 24:2, pages 252-262.
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David H. Holben & John P. HolcombJr.Jr.. (2009) Consumer Preferences for Seasoned Lean Ground Beef, Turkey, and Emu. Family and Consumer Sciences Research Journal 28:3, pages 402-409.
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C.H. Shao, J.S. Avens, G.R. Schmidt & J.A. Maga. (2006) Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks. Journal of Food Science 64:6, pages 1052-1054.
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MARGARET J MILLER & DAVID H HOLBEN. (1999) Consumers Prefer Unseasoned Lean Ground Beef Patties to Patties Made From Turkey Breast or Emu. Journal of the American Dietetic Association 99:2, pages 224-226.
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