Composition and Acceptability of Meat from Bobwhite Quail

Dawson, L. E.; York, L. R.; Amon, N.; Kulenkamp, C.; Coleman, T. H.

doi:10.3382/ps.0501805

Cited by 11 publications

(2 citation statements)

References 2 publications

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“…The differences in proximate parameters among chicken breeds meat-based nuggets and emulsions might be attributed to the breed characteristics. The range of proximate parameter values was similar as described by Kumar et al (2012) for Vanraja meat nuggets, Dawson et al (1971), as well as Sadjadi and Becker (1980), for quail’s meat products. The variation in proximate values of meat products developed from Beijing-you and Arbor Acre chicken were noticed by Zhao et al (2011).…”

Section: Discussionsupporting

confidence: 79%

Effect of chicken breeds on quality characteristics of meat nuggets

Singh

Pathak

Bharti

et al. 2016

NFS

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Purpose The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets. Design/methodology/approach The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120°C/15 Psi for 30 min). Findings Emulsion and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 ± 0.45) and cooking yield (85.24 ± 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 ± 0.28), as well as flavour (7.00 ± 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments. Research limitations/implications The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets. Practical implications The study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations. Social implications The products will be acceptable to all commodities because it is made up of chicken meat. Originality/value The effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development.

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Section: Discussionsupporting

confidence: 79%

Effect of chicken breeds on quality characteristics of meat nuggets

Singh

Pathak

Bharti

et al. 2016

NFS

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“…With advance of age and increase in dietary energy substantial accumulation of body fat occurs [32]. However, differences in fat content due to age are not significant [8,31,35].…”

Section: Biochemical Compositionmentioning

confidence: 99%

Biochemical and biological evaluation of pigeon meats: Effect of type, age and sex

Elsayed

Shehab

Mourad

et al. 1980

Nahrung

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The nutritional quality of edible portions from certain kinds of pigeons that exist in Egypt was studied by determining their biochemical composition and by biological evaluation. Pigeon meats are in general fatty. They have a high energy value and contain all essential amino acids in amounts and proportions required by the human body. They are excellent sources for vitamins and minerals particularly B1, B2, calcium, phosphorus and iron. The nutritive value of pigeon proteins is rather good. No significant differences were encountered due to variations of type or sex.Lack of protein foods is certainly one of the most serious nutritional shortages which has bad consequences on the health of people and their physical capabilities in developing countries, where approximately 80 % of protein consumed come from plant products compared to only 30 % in western industrial countries [l 11. The average consumption of animal protein in Egypt is about 11 g/head . day. This can be increased if attention is given to increasing production and consumption of animal foods other than meat such as the small livestock and poultry. Their ability for rapid reproduction is in favour of the spread of poultry breeding in many areas of the world. Pigeon meat is economical, easily prepared and served. Its meat fibres are tender, easy to digest, blends well with seasoning and other foods giving a desirable mild flavor.Pigeons are one type of poultry. No much studies were carried out on pigeon meats. This is most probably due to the fact that pigeon meats are not accepted as a food and are not consumed in foreign cultures. In Egypt it is a habit to eat pigeon meat rather frequently. In foreign countries pigeons may be used as experimental animals.-Columba Livia: Known in Egypt with its two types: Columba Livia Sucumbery and Columba Livia Gadia. Their meats are not acceptable as a food in the Egyptian culture.-Columba Domestica: Its meats are an acceptable food in the Egyptian culture. It has many types known in Egypt. Three of them were selected for this study: Balady, Reomy and Malty pigeons.The biochemical composition of the last three types of pigeons existing in Egypt were studied in relation to three main variables: type, age and sex. The biological evaluation of the proteins of Balady and Reomy pigeons were also studied.Two main kinds of pigeons are known to exist which are:

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Considine

1982

Foods and Food Production Encyclopedia

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Composition and Acceptability of Meat from Bobwhite Quail

Cited by 11 publications

References 2 publications

Effect of chicken breeds on quality characteristics of meat nuggets

Effect of chicken breeds on quality characteristics of meat nuggets

Biochemical and biological evaluation of pigeon meats: Effect of type, age and sex

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