Impact of drying temperature and time on some physical properties of emu (Dromaius novaehollandiae) meat powder

Abstract

Emu meat has gained attention due to its low-fat content, high protein levels, and rich vitamin composition. However, the perishable nature of meat necessitates proper preservation techniques to extend its shelf life. This study aims to explore the drying process of emu meat using a tray dryer and evaluate the impact of drying temperature and time on various physical properties of the resulting emu meat powder. The emu meat cooked at 40 °C for 10 minutes dried at 60, 70 and 80 °C temperature for 3, 4 and 5 hours were ground and sieved by sieve size of 500 μ. Average moisture content (% w.b), loose bulk density (g/cc) and tapped bulk density (g/cc) of meat powder dried at 60, 70 and 80 °C were in the range of 29.58 to 5.013, 0.886 to 0.872 and 0.949 to 0.932 respectively. L*, a*, b* of emu meat powder dried at 60, 70 and 80 °C were found to be 58.82 to 61.58, 5.98 to 4.51 and 18.31 to 17.01 respectively.