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| Physicochemical Properties of Stewed Goose Meat with Different Slaughter Ages |
| ZHANG Jie1, ZOU Chaowen2, WANG Xuerong1,*, ZOU Jie2, HE Hang1 |
| 1.College of Animal Science, Southwest University, Chongqing 402460, China; 2.Chongqing Rongchang District Sanhui Catering Culture Co. Ltd., Chongqing 402460, China |
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Abstract Stewed goose is popular with consumers because of its unique flavor and taste. To understand its quality changes, the physicochemical parameters of breast and thigh muscles from stewed meat from geese slaughtered at 70, 80 and 90 days of age were determined in this experiment. The results showed that slaughter age had a significant effect on the contents of crude ash, crude protein and non-essential amino acids (NEAA) in stewed goose (P < 0.05). The two muscles were significantly different in pH, L* and a* values and the contents of crude fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and NEAA (P < 0.05). All the investigated parameters irregularly fluctuated among slaughter ages and locations. Clustering analysis showed that the physicochemical parameters of stewed goose were similar among slaughter ages but different among locations. Accordingly, both slaughter age and location had little effect on the physical properties of stewed goose, but they significantly affected the nutrient composition. Furthermore, location was the primary factor affecting the quality of stewed goose. Taken together, stewed meat of geese slaughtered at 80 days of age had high nutritional value, and the thigh muscle was more nutritious than the breast muscle.
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2018, Vol. 32 
