鸽、鹌鹑肉产量及品质特性比较

Meat Research Pub Date : 2023-04-30 DOI:10.55002/mr.3.2.52
M. Muraduzzaman, M. Ahammed, M. Habib, M. Azad, M. Hashem, MS Ali
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摘要

从Mymensingh的Churkhai bazaar购买了各自数量的鸽子和鹌鹑,以其销售重量进行比较,以比较它们的产量和肉的质量特征。然后将雏鸟屠宰,并将其肉产量特征与活重进行比较。乳房、大腿和鸡腿的样品在4℃下保存24小时。结果表明,鹌鹑肉的大腿、鸡腿、胸部、头部、肝脏、砂囊、心脏、颈部和小腿的百分比显著高于鸽子肉,但羽毛和皮肤的百分比显著高于鸽子肉。鸽子和鹌鹑的屠宰率、血重和翅重均无显著差异。与鹌鹑肉相比,鸽子肉的醚提取物含量更高。鹌鹑胸部和大腿的pH值明显高于鸽子。鸽子胸脯的蒸煮损失明显高于鹌鹑胸脯,但两种动物的大腿没有差异。滴漏损失%在鸽子肉和鹌鹑肉中没有变化。鸽子胸脯的持水量显著高于鹌鹑胸脯,而大腿的持水量无显著差异。与鹌鹑相比,死后2小时和24小时鸽子胸脯、大腿和鸡腿中的L*明显高于鹌鹑。死后24小时,鸽子腿的红度(a*)明显高于鹌鹑。死后2 h胸、大腿和鸡腿以及死后24 h胸和大腿a*均无变化。鸽子和鹌鹑死后2 h和24 h的胸、大腿和鸡腿b*均无变化。综上所述,与鹌鹑肉相比,鸽肉的胸肉脂肪含量和WHC较高,是较好的选择。
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Comparison of meat yield and quality characteristics between pigeon and quail
A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare their yield and quality characteristics of meat. The birds were then slaughtered and the meat yield characteristics were compared against their live weight. The samples of breast, thigh and drumstick kept at 4°C for 24 hours. Findings reveal that thigh, drumstick, breast, head, liver, gizzard, heart, neck and shank% were significantly higher in quail meat compare to pigeon but feather and skin% were significantly higher in pigeon. No differences were found in dressing percentage, blood weight and wing weight % between pigeon and quail. Pigeon meat expressed higher ether extract values compared to quail meat. Significantly higher pH of breast and thigh was found in quail compare to pigeon. Cooking loss was significantly higher in pigeon breast compare to quail breast but no differences found in thigh of both species. Drip loss% had no variation in pigeon meat and quail meat. Water holding capacity% was significantly higher in pigeon breast compare to quail breast but no variation in thigh of both species. L* was significantly higher in pigeon breast, thigh and drumstick at 2 hours and in drumstick at 24 hours of postmortem compare to quail. Redness (a*) was significantly higher in pigeon drumstick at 24 hours of postmortem than quail. There was no variation of a* in breast, thigh and drumstick at 2 hours and in breast and thigh at 24 hours after postmortem of both species. There was no variation of b* of breast, thigh and drumstick at 2 hours and 24 hours after postmortem in both pigeon and quail. In conclusion, pigeon meat is better due to have higher breast meat fat content and WHC as compared to quail meat.
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