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Authors
Affiliations
1 Department of Animal Production and Management, College of Veterinary Science, Assam Agricultural University, Khanapara Campus, Guwahati-781 022, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 9 (1998), Pagination: 235-241
Abstract
Meat of squab is considered to be the most popular meat in rural Assamese society although, traditionally pigeon meat has not earned that popularity. Lack of scientific investigation on various aspects of carcass and meat quality traits might be responsible for this. Studies on cooking loss (CL) and other meat qualities determine the acceptability and economy of meat products. It is an established fact that muscle fibre diameter (MFD) determines the texture and consequently the tenderness of meat. Larmond observed that sensory evaluation is a valuable tool in solving the problem of food acceptability besides product improvement, quality maintenances, new product development and market research. This study was an attempt to ascertain and compare the important meat qualities of squab and pigeon.
