Abstract
Twelve hen pheasants were cured in one of two curing brines (10% curing brine with 8% cover brine, and 24% brine with 20% cover brine) and smoked for 9 hours at 66° C. Cooked sampling was done at 0, 3, 6 and 9 months frozen storage. The breast and thigh from the left side were used for taste panel evaluations of appearance, tenderness, juiciness and flavor. Right portions were used for objective tenderness and extractable fluids. A second lot of birds of ten each for two intermediary curing brines of 20% and 15% with cover brines of 15% and 12% respectfully were similarly evaluated. Smoked pheasant after 9 months frozen storage was still acceptable. Curing brine of 20% with 15% cover brine was more acceptable to the taste panel.
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