Composition and Acceptability of Meat from Bobwhite Quail

Abstract

BOBWHITE quail are being reared in increasing numbers for production related research and by a limited number of commercial growers for specialty markets. Information concerning cooked meat yield and meat characteristics is very limited, and a search of the literature revealed no publications containing pertinent data in this field. Processing procedures and raw meat yields of Bobwhite quail 10–18 weeks of age were reported by Dawson et al. (1971). These same birds were further processed to determine the cooked meat yields, the protein, fat and moisture composition of the meat and its acceptability. PROCEDURE This study was planned and conducted as two separate parts. One group of birds was used to evaluate cooked meat yields and physical and chemical characteristics of the meat. The other group of birds was used to evaluate sensory characteristics and acceptability of the cooked product. All birds were battery-reared by the Poultry Science Department…