Evaluation of some parameters of post mortem changes of pheasant (Phasianus colchicus)

Jozef Nagy; Peter Paulsen; Peter Popelka; Peter Lazar; Valent Ledecký; Slavomír Marcinčák; Beáta Korénekova; Pavel Bystrický

Evaluation of some parameters of post mortem changes of pheasant (Phasianus colchicus)

In: Game meat hygiene in focus

Authors:

Jozef Nagy

Jozef Nagy ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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Peter Paulsen

Peter Paulsen ²Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria

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Peter Popelka

Peter Popelka ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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Peter Lazar

Peter Lazar ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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Valent Ledecký

Valent Ledecký ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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Slavomír Marcinčák

Slavomír Marcinčák ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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Beáta Korénekova

Beáta Korénekova ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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, and

Pavel Bystrický

Pavel Bystrický ¹The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovak Republic; nagy@uvm.sk

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Type:: Chapter

Pages:: 325–331

DOI:: https://doi.org/10.3920/9789086867233_025

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Post mortem changes were evaluated in muscle tissues of 99 male, uneviscerated pheasants (Phasianus colchicus) stored for up to 14 days at 0 and 4 °C. The control group (Group I) included regularly slaughtered and bled pheasants (n=33). From approximately 350 pheasants hunted on a single occasion, specimens were taken and, on the basis of X-ray examination performed from latero-lateral and dorso-ventral body projection of hunted pheasants, two groups were constituted: Group II included pheasants (n=33) with one or multiple shots in the muscle tissues but not in the body cavity, whereas Group III included pheasants (n=33) with shots in both muscle tissues and the body cavity. Each group was divided into two subgroups, in which uneviscerated pheasants were stored at 0 °C and 4 °C, respectively, for a maximum of 14 days. Randomly selected pheasants from each subgroup (n=4), were examined on days 0, 3, 7, and 14. The following post mortem changes in breast and thigh muscles were evaluated: pH value (in watery extract), lactic acid and ammonia concentration. Generally, low pH values were associated with higher concentrations of lactic acid, most pronounced in breast muscle. Significant differences (P<0.05) in pH – both at 0 and 4 °C storage temperature – were found for breast muscles between Groups I and II, albeit average differences were merely in the range of merely 0.1 to 0.2 units. Thigh muscles of Group I had significantly lower pH (0.2 to 0.4 units) than Groups II and III, for all study days. A statistically significant difference (P<0.05) was found between the lactic acid concentrations in breast muscles (4 °C) between groups II and III. The highest average concentrations of ammonia in the breast muscle (day 14) were determined in the Group III (4 °C), and the lowest in the group of slaughtered pheasants (4 °C). The highest average concentrations of ammonia in the thigh muscles were in Group III (0 °C), and the lowest in the group of slaughtered pheasants (0 °C). This difference was statistically significant (P<0.05). In summary, muscles from pheasants being slaughtered instead of hunted were characterised by lower pH, higher lactic acid and lower ammonia concentration at the end of the storage period.

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Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

E-Book ISBN:: 9789086867233

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2011

Subjects
- Life Sciences

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Evaluation of some parameters of post mortem changes of pheasant (Phasianus colchicus)

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Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

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