Effects of sex on carcass composition and physicochemical, textural and rheological properties of meat from grey partridge

Author: K. Włodarczyk, D. Kokoszyński, M. Saleh, M. Kotowicz & P.D. Wasilewski
Year: 2021
Issue: 5
Volume: 51
Page: 647 - 656

The study aimed to determine the effects of sex on bodyweight (BW) and dimensions, carcass weight, dressing percentage, percentage of carcass components, chemical composition, mineral content, acidity and electrical conductivity of the breast and leg muscles of grey partridges (Perdix perdix L.). The experiment also determined the colour attributes, textural and rheological characteristics, and mineral content in the liver of the grey partridge. Fifteen males and 15 females were examined. Carcasses were weighed on electronic scales, then dissected. The chemical compounds in the breast and leg muscles were determined with a near-infrared spectrophotometer. To ascertain the contents of minerals, the meat samples were analysed by spectrometry. The textural and rheological properties were established with the TPA double compression test, Warner-Bratzler (WB) test, and the relaxation test. At 36 weeks, males had significantly longer keels and shanks than females. Males and females did not differ significantly in the weight of the eviscerated carcass, dressing percentage, and percentage of carcass components. There were no significant differences between males and females in the chemical composition of meat from breasts and legs, and in the mineral contents of the breast and leg muscles and the liver. Bird sex had no significant effect on acidity and electrical conductivity of the breast and leg muscles or on the lightness (L*), redness (a*), and yellowness (b*) of the Pectoralis major muscle. No significant differences were established between 36-week-old males and females in textural and rheological characteristics. Thus, there was scant evidence for sexual dimorphism in this species.

Keywords: carcass composition, colour coordinates, mineral content, sexual dimorphism
Read article