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Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

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

Abstract

Over the last decade, there has been a growing interest in meat from non-conventional animal species, which have a deep-rooted tradition of consumption in some countries. Nowadays modern society have a purchase behaviour based on food safety, nutritional composition, taste/flavour, health aspects of foods and price. The consumption of traditional meat at this time is stagnating and consumers are looking for other alternative types of meats. In this context, this chapter tackles three alternative poultry breeds pheasant (Phasianus colchicus), quail (Coturnix coturnix japonica) and Guinea fowl (Numida meleagris), which have a great potential and demand in markets of western countries. Despite the fact that meat from these poultry species has numerous advantages such as higher protein level, lower fat content, reduced calories and higher amount of some essential vitamins, fatty acid and amino acids, there is a still lack of knowledge about meat from these birds. Therefore, the aim of this review is an attempt to collect the existing information and shed light on knowledge of carcass features and meat quality properties as well as a briefly review of those variables than can affect meat obtained from these birds.

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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. Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, Galicia, Spain

    Maria López-Pedrouso

  2. Farm Counselling Services, Consellería do Medio Rural, Xunta de Galicia, Lugo, Spain

    Jesús Cantalapiedra

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

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

  4. 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. Maria López-Pedrouso
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  3. Paulo E. S. Munekata
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  5. José Manuel Lorenzo
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  6. Daniel Franco
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Correspondence to Daniel Franco .

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Editors and Affiliations

  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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López-Pedrouso, M., Cantalapiedra, J., Munekata, P.E.S., Barba, F.J., Lorenzo, J.M., Franco, D. (2019). Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl. 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_10

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