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Goose, Duck and Garganey

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Abstract

Duck, goose and garganey are waterfowls consumed in a lower proportion than chicken. These species are of great economic importance in Asia, Europe and USA. Among the three species, duck is the main bird produced for the meat system while goose is commercially produced by at lower proportion than duck. Differently, garganey is considered as game meat, which has been poorly studied in last decades. The productive system of duck and goose share similarities with which other such as physical structure, animal management, feeding strategies, management of environmental conditions, transport, and slaughter. However, these variables and related aspects of farming and meat processing can be managed in order to obtain safe and high-quality fresh meat. This chapter aim to present and discuss the main aspects related to waterfowl’s meat production and meat quality characteristics.

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Acknowledgements

Paulo E. S. Munekata acknowledges postdoctoral fellowship support from Ministry of Economy and Competitiveness (MINECO, Spain) “Juan de la Cierva” program (FJCI-2016-29486). José M. Lorenzo and Paulo E. S. Munekata are members of the MARCARNE network, funded by CYTED (ref.116RT0503).

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Authors and Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain

    Paulo E. S. Munekata, Daniel Franco, Belén Gómez & José Manuel Lorenzo

  2. University of Belgrade, Faculty of Agriculture, Belgrade, Serbia

    Igor Tomašević

  3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain

    Francisco J. Barba

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  1. Paulo E. S. Munekata
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  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Munekata, P.E.S., Tomašević, I., Franco, D., Barba, F.J., Gómez, B., Lorenzo, J.M. (2019). Goose, Duck and Garganey. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_11

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