“…The following traits were evaluated: carcass characteristics (body weight, carcass weight, carcass length, carcass width, breast muscle weight, liver weight, thigh muscle width, thigh muscle length) and meat quality traits (Warner-Bratzler shear force; WBSF, kg cm −2 ), cooking and drip loss, pH and colorimetric values of the breast muscle (L*, lightness, a measure of the light reflected (100 = white; 0 = black); a*, redness index, measures positive red and negative green; b*, yellowness index, measures positive yellow, negative blue) measured 72 h, 5 days and 10 days after slaughter. A detailed description of the methodology used can be found in Solé et al (2016). The experimental protocols using meat geese in this study were followed complying with principles of animal welfare according to Spanish rules and regulations (EU Council Directive 86/609/EEC).…”