• 한국축산식품학회지
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• 제18권4호
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• 농업과학연구
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• 제21권1호
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• pp.37-44
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• 1994

특수가금류(오골계, 꿩, 청둥오리)의 산육성(産肉性)을 조사한 결과를 요약하면 다음과 같다. 1. 공시 가금류의 생체중에서 오골계(烏骨鷄)와 청둥오리는 암수가 각각 1,013.0~1,138.8g, 1,304.0~1,311.8g 이었으며, 꿩은 이들보다 적었다. 도체율은 꿩이 70.9~72.2%, 오골계(烏骨鷄) 66.9~68.2%, 청둥오리는 65.4~65.9%이었다. 2. 총가식내장량의 생체중에 대한 비율은 청둥오리가 6.3%로 가장 높았고, 오골계(烏骨鷄)가 4.7~4.8%로 가장 낮았다. 3. 각 부위별 분할량에서 꿩은 경부(6.7~8.3%)와 배부(16.1~18.0%)의 비율이 오골계(烏骨鷄)와 청둥오리의 비율보다 낮았으며, 청둥오리는 경부(11.1~13.3%), 익부(14.6~16.2%) 및 배부(23.6~25.2%)의 비율이 다른 가금류보다 높았다. 4. 흉부와 퇴경부에서 발골한 가식육량의 비율은 흉부에서의 수율이 퇴경부에서보다 공시 가금류 모두 높았으며, 청둥오리에서는 껍질의 비율(17.6~22.9%)이 높은 반면 행과 오골계(烏骨鷄)에서는 뼈의 비율(15.6~20.6%)이 높았다.