Carcass Characteristics Physicochemical Properties and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons

摘要

The tradition of pigeon meat consumption dates back to ancient civilizations. Today, pigeons are a popular meat in the cuisines of China, North America, North Africa, and some European countries. The aim of this study was to compare carrier pigeons and pigeons of the King breed after three reproductive seasons for carcass weight and measurements, carcass composition, physicochemical characteristics, the texture, rheological properties and microstructure of meat, and some biometric characteristics of the digestive system. Significant differences ( < 0.05) were observed between the pigeon groups in terms of the carcass weight and measurements, carcass composition (except for breast muscle percentage), physicochemical (except for pH and redness of breast muscles) textural (except for cohesiveness and shear force), rheological, and microstructural characteristics, and more digestive system characteristics. These differences result primarily from the type of use. King pigeons are raised for meat, and carrier pigeons are used for flying.