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CARCASS COMPOSITION AND MEAT QUALITY OF GREY PARTRIDGE (PERDIX PERDIX L.)
DARIUSZ KOKOSZYNSKI
ZENON BERNACKI
HENRYKA KORYTKOWSKA
Anna WILKANOWSKA
Anna FRIESKE
Abstract
The aim of the study was to determine the body weight, dressing percentage, carcass composition and physico-chemical and sensory properties of meat from grey partridge (Perdix perdix L.). At the age of 32 weeks, male and female grey partridge had similar body weight (301.4 g vs 299.5 g), carcass weight (218.2 g vs 216.0 g) and dressing percentage (72.4% vs 72.1%). Dissection analysis showed non- significant differences in carcass composition between males and females. The carcasses of males contained more leg muscles (17.4%), skin with subcutaneous fat (5.5%) and neck (3.4%), but less breast muscles (30.7%) and wings (8.8%) compared to the carcasses of females (17.0%, 5.3%, 3.3%, 31.1% and 10.7%, respectively). Compared to males, the breast muscles of females were characterized by significantly higher water holding capacity. In addition, females showed significantly (P? 0.05) lower values of lightness (L*), yellowness (b*) and tenderness of breast muscles compared to males.
Keywords
grey partridge; body weight; carcass traits; ph; water holding capacity; sensory properties
Hrčak ID:
98356
URI
Publication date:
15.3.2013.
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