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Meat Quality, Textural and Sensory Properties of Farm-Grown Pheasant Meat and Processed Products  

오홍록 (충남대학교 축산학과)
유익종 (티엔)
최성희 (선문대학교 응용생물과학부)
Publication Information
Food Science of Animal Resources / v.24, no.1, 2004 , pp. 73-79 More about this Journal
Abstract
Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.
Keywords
pheasant meat; meat products; functional property; sensory; texture;
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