COMPARATIVE STUDY REGARDING THE AGING INFLUENCE UPON THE QUALITY OF PIGEON AND TURKEY MEAT
Amelia Buculei, I. Gontariu, Ioana Rebenciuc
The experiments lead on the three types of meat respectively from a 3 weeks pigeon, 6 weeks pigeon and 8 weeks pigeon have underlined the fact that there are differences between the three types according to the age, gender and species. The analyses made on the two types of meat, young turkey meat and grown-up turkey meat respectively, pointed out that there are differences between them depending on age. In turkeys meat represents the main production. It consists both of muscular mass and skin. Their most developed muscles are the pectoral ones, followed by the haunch and shank ones. Fat depositing capacity in turkey broiler is influenced by more factors such as: breed, fodder quality and quantity, husbandry system, environment temperature, age and sex. According to the data obtained, the ammonia content is below the limit admitted by specialized literature, turkey meat complying with the quality organoleptical requirements in view of consumption. As a result of the experiment it has been noticed the fact that the pigeon meat can be consumed without any restrictions because it is one of the best meats from the compositional point of view having a low fat content and being very dietetic.
Key words: pigeon, turkey meat, age, quality