Emu Meat: New Source of Healthier Meat Towards Niche Market

Abstract

Emu (Dromaius novaehollandiae) is the second largest avian species in the world and is native to Australia. Emus are classified as ratites along with South African ostriches and South American rheas and are becoming popular as a source of low-fat, low-cholesterol, iron-rich red meat alternative. Emu meat has also been touted as a good source of protein, B vitamins, and creatine. In addition to its meat, emu oil has received attention for its possible therapeutic use, notably anti-inflamatory, and cosmetic benefits. However, the emu industry is very young, with already standardized hatching, feeding, rearing, and other management practices leading to the availability of a large number of grown-up birds. Hence, the emu industry is looking for science-based information in order to successfully produce and market emu meat, fat, skin, and feathers. The present review was prepared to provide information regarding emu slaughter, meat quality, composition, nutritional benefits, sensory attributes, comparison of emu meat over existing traditional meats, and emu fat and its potential therapeutic applications.

Keywords:

• Composition
• Emu meat
• Emu oil
• Health benefits
• Nutritional quality
• Therapeutic uses