Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation

Dvořák, Petr; Kunová, J.; Vodňanský, M.

doi:10.2754/avb200776s8s067

Cited by 6 publications

(4 citation statements)

References 6 publications

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“…Higher L* values (54.2 or 56.6) were obtained by Hofbauer et al (2010). In our study, a* values of breast muscles of the analysed pheasants were higher, and b* values lower than those reported by Dvořák et al (2007) and Hofbauer et al (2010).…”

Section: Discussioncontrasting

confidence: 66%

“…Over the last ten years, pheasants have been the subject of many studies which investigated their growth and body conformation Kokoszyński et al, 2011), structure and development of the digestive tract and other internal organs (Hell et al, 2003;Marzoni et al, 2005;Brudnicki et al, 2008;Baohua et al, 2010;Kokoszyński et al, 2010), dressing percentage and carcass composition Adamski and Kuzniacka, 2006;Kokoszyński et al, 2008), chemical composition of meat Straková et al, 2006;Kuzniacka et al, 2007;Litwinczuk et al, 2007;Brudnicki et al, 2010), as well as physicochemical and sensory properties of pheasant meat (Dvořák et al, 2007;Kuzniacka et al, 2007;Hofbauer et al, 2010).…”

mentioning

confidence: 99%

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Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin

Kokoszyński¹,

Bernacki²,

Duszyński³

2012

CZECH J ANIM SCI

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Mongolian × Versicolor and common pheasants were investigated. Birds were kept in a confined, environmentally controlled facility without outdoor access and fed ad libitum commercial diets for slaughter pheasants. Body weight was determined at the end of 6, 10 and 13 weeks of rearing, and body weight and body measurements were determined in 16-week-old pheasants. At 16 weeks, 20 pheasants were taken from each genetic group for slaughter. After slaughter, pH<sub>15</sub> of muscles was determined and carcasses were dissected. Samples of breast and leg muscles were collected to determine water holding capacity, colour, and sensory properties of meat. Compared to common pheasants, Mongolian × Versicolor hybrids were characterized by similar body weight and body measurements except for length of trunk with neck in females. The carcasses of Mongolian × Versicolor pheasants of both sexes contained more breast muscles, leg muscles, skin with subcutaneous fat and abdominal fat. Differences in the values of these traits were not significant. Significant differences in the composition of carcasses from the groups under comparison were only found for the content of skin with subcutaneous fat and abdominal fat content in females, which were significantly higher (P ≤ 0.05) in Mongolian × Versicolor females. The leg muscles had significantly higher pH<sub>15 </sub>in Mongolian × Versicolor females and significantly lower (P ≤ 0.05) redness (a*) in males. Compared to the common pheasants, the breast muscles of Mongolian × Versicolor pheasants received lower scores for aroma and tenderness and higher scores for taste, whereas leg muscles had higher scores for intensity of aroma and taste, and lower scores for taste and tenderness.    

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Section: Discussioncontrasting

confidence: 66%

mentioning

confidence: 99%

Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin

Kokoszyński¹,

Bernacki²,

Duszyński³

2012

CZECH J ANIM SCI

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“…There are also studies found the breast meat lightness lower. Fernye et al (2017) and Dvořák et al (2007) reported the breast meat lightness of pheasant breast meat to 49.27 and 41.19, respectively. Different factors could have effect on this variation.…”

Section: Resultsmentioning

confidence: 99%

Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

Sarıca¹,

Yamak²,

Boz³

et al. 2021

Tarım Bilimleri Dergisi

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Male and female mixed 200 pheasants were reared in intensive and outdoor conditions to assess the meat quality and some digestive tract traits. Color, pH, cooking loss, water holding capacity and drip loss were determined as meat quality traits. Production system did not have significant effect on most of meat quality traits. Conversely, most of these traits were affected by slaughter age. Water holding capacity significantly decreased but cooking loss increased by slaughter age.Total digestive system weight rate to body weight was decreased by slaughter age but did not differ between production systems. Small and large intestine lengths were significantly longer in indoor system and significantly decreased by slaughter age.

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“…Yook et al (2001), reported that in Korean cattle meat irradiated one day after slaughter, pH decreased more rapidly in irradiated muscle than in non-irradiated samples during storage at 4°C. In contrast, Dvořák et al (2007), reported that there was some increase in pH of pheasant meat on irradiation.…”

Section: Resultsmentioning

confidence: 94%

Effect of radiation processing on meat tenderisation

Kanatt

Chawla

Sharma

2015

Radiation Physics and Chemistry

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Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation

Cited by 6 publications

References 6 publications

Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin

Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin

Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

Effect of radiation processing on meat tenderisation

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