Changes in selected physicochemical parameters of breast muscles of geese from Polish conservation flocks depending on duration of the post slaughter period

Okruszek, And̀rzej; Ksiazkiewicz, J.; Wołoszyn, Janina; Haraf, G.; Orkusz, Agnieszka; Szukalski, G.

doi:10.5194/aab-51-255-2008

Cited by 16 publications

(13 citation statements)

References 10 publications

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“…The pH value of the breast meat in the present study was similar to the pH value determined by Okruszek et al . (); however, it was much lower than the pH value determined by Liu et al . ().…”

Section: Resultscontrasting

confidence: 62%

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Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Öz

Çelık

2015

Journal of Food Processing and Preservation

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Proximate composition, color and nutritional profile of raw and cooked goose breast and leg meats were investigated. Water, pH, L* value, total saturated fatty acid (SFA), total polyunsaturated fatty acid (PUFA), Ca, K, Mg, P and Zn contents of leg meat were higher than those of breast meat, while protein, fat, a* value, b* value, total monounsaturated fatty acid (MUFA), Na and Fe contents of breast meat were higher than those of leg meat. pH of breast meat increased with cooking, whereas pH of leg meat decreased. L* and a* values of the samples decreased with cooking, while b* values increased. Cooking caused a decrease in total MUFA content of breast meat, whereas total PUFA content increased. On the other hand, total SFA content of leg meat decreased with cooking, while total MUFA content increased. Cooking caused an increase Ca, Mg, P, Fe and Zn contents of breast meat, while only Fe content of cooked leg meat increased. PRACTICAL APPLICATIONSThere is limited information about goose meat in the literature. In addition, to the best of our knowledge, there are no reports on some quality properties of goose meat including fatty acid composition and mineral content and the effect of different cooking methods on them. Therefore, in the present study, we aim to explore some chemical composition (water, crude protein and crude fat), physicochemical properties (pH and color), fatty acid composition and mineral contents of raw and cooked goose meat with different cooking methods.

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Section: Resultscontrasting

confidence: 62%

“…Okruszek et al . () found that pH values of the Polish geese varied between 5.65 and 5.96 depending on the type of the goose, while the pH values of the breast meat of Yangzhou geese varied from 6.20 to 6.30 (Liu et al . ).…”

Section: Resultsmentioning

confidence: 99%

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Öz

Çelık

2015

Journal of Food Processing and Preservation

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“…Wu et al 30 reported that in Cherry Valley ducks cooking loss was 38.10%, and drip loss was 7.48%. In our study we found no relationship between the sex of ducks or their diet and the pH of breast muscles, which according to literature data is in the range of 5.65–6.20 and depends on the level of glycogen reserves in muscles 27 , 31 , 32 . The value of pH decreases post-mortem due to the increased concentration of lactic acid in muscles, and this process determines meat quality.…”

Section: Discussionsupporting

confidence: 53%

Effects of legume-diet and sex of ducks on the growth performance, physicochemical traits of meat and fatty acid composition in fat

Kowalska

Kucharska-Gaca

Kuźniacka

et al. 2020

Sci Rep

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Duck meat enjoys growing popularity among consumers. Alternative protein sources to soybean are being investigated to eliminate genetically modified components from the poultry’ diet. The aim of this study was to compare growth performance, quality of meat, and fatty acid composition in subcutaneous and abdominal fat from ducks fed a diet based on yellow lupin and rapeseed meal, sources of protein alternative to soybean meal (SBM). Ducks were allocated to different dietary treatment groups and reared for 8 weeks (N = 102 per group). Group A received a diet based on SBM, while group B was fed a diet based on yellow lupin with the addition of rapeseed meal. Both groups were divided into two subgroups, of male and female birds. Growth performance parameters and zoometric traits of ducks were monitored during the growth period. After 8 weeks selected birds were slaughtered and dissected (N = 10 per group). Carcass composition was calculated and selected traits of meat quality important for further processing were analysed. Subcutaneous and abdominal fat were collected to analyse fatty acid composition. The alternative diet had no negative effect on ducks’ growth performance parameters and dressing percentage. The replacement of SBM with yellow lupin and rapeseed meal increased n-3 fatty acid content, which is important for consumers. In conclusion, SBM can be replaced with feed containing 60.10% of yellow lupin and 14.00% of rapeseed meal in concentrate. These sources of protein are mainly recommended for small poultry farms, which do not always have access to SBM and prepare poultry feed from their own crops.

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“…In the leg muscles there was a greater share of type IIB fibres. A decrease in pH significantly increases conductivity in the breast muscles (Okruszek et al, 2008). The share of red fibres (βW) in W33 bird breast muscles was reported to be greater than in W11 birds, while the share of white fibres (αW) in W33 and W11 males was 22.1 and 20.9%, and in females 22.5 and 25.9%, respectively.…”

Section: Physicochemical Properties Of Meatmentioning

confidence: 93%

Characteristics of performance traits and the quality of meat and fat in Polish oat geese

Buzała

Adamski

Janicki

2014

World's Poultry Science Journal

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Because the production of oat geese in Poland, destined mostly for markets of Western Europe, has increased, there is a need for a review on the performance traits of these geese and on the quality of their meat and fat. Goose production is based on a genotype of Italian geese brought to Poland in 1962 and selected for improving their reproduction and meat traits. Currently the population of geese, their reproduction and the commercial birds derived from them, are referred to as White Kołudzka® geese. Selection of these birds is based on a programme based on genetic improvement of strains W11 (reproduction traits) and W33 (meat traits). The programme's aim is not only to enhance breeding and the performance value of these strains, but to produce, as a result of cross breeding, good quality of meat and fat in the form of the crossbred W31, and thus to produce oat geese that meet today's market requirements. Poland is one of the largest goose producers in Europe. Goose meat and fat show high nutritional quality due to the specific nutrition and conditions in which the geese are kept, i.e. in open-air runs and at pasture. Recently, goose meat has become increasingly popular and has attracted much consumer interest. This increase in demand requires more knowledge about the meat's nutritional value. Polish oat geese are reared up to 14 weeks of age, then fattened freely with oats up to the 17 th week of age. Fattening with oats results in good quality meat and fat, with excellent sensory properties. The following paper reviews the rearing systems, slaughter value and quality of meat and fat of White Kołudzka® geese kept under semi-intensive systems.

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Changes in selected physicochemical parameters of breast muscles of geese from Polish conservation flocks depending on duration of the post slaughter period

Cited by 16 publications

References 10 publications

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Effects of legume-diet and sex of ducks on the growth performance, physicochemical traits of meat and fatty acid composition in fat

Characteristics of performance traits and the quality of meat and fat in Polish oat geese

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