Sensory Attributes of Namakkal Quail-1 Meat

Abstract

To improve the meat quality of Japanese quail ( Coturnix coturnix japonica ), a new strain was developed by Tamilnadu Veterinary and Animal Sciences University named “Namakkal quail-1”. The purpose of the study is to know the sensory quality of the Namakkal quail-1. 24 Birds including 12 males and 12 females of 4 th and 6 th week birds were procured from Poultry farm Complex of Department of Poultry Science, Veterinary College and Research Institute, Namakkal and slaughtered as per the standard slaughter procedures after 4 hours of resting interval at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal. The sensory properties like colour, flavour, juiciness, tenderness and overall acceptability were estimated. Analysis of variance showed that age and sexes of the birds no significant effect on colour, flavour, juiciness, tenderness and overall acceptability of meat. But Namakkal quail-1 meat score higher than Japanese quail, Chicken, Duck and Geese meat in 9 point hedonic scale. It is concluded that Namakkal quail-1 meat is tastier than other poultry meat.