QUAIL MEAT CHARACTERISTICS: CHEMICAL CONSTITUENT AND QUALITY

Abstract

Due to the increasing popularity of Japanese quails as a food source, the study aimed to analyze the quality and composition of the meat from these animals. The study revealed that the slaughter yield of Japanese quails ranged from 64 to 65%. The differences in the meat composition were due to the different parts of the animal. The pH level, as well as the free water percentage, of the meat were also variable within 24 hours after the animals were slaughtered. The water retention capacity of the meat was also better in female quails.