The influence of post-mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major)

摘要

BACKGROUND: Egyptian goose breast meat has been found to be very tough compared to the meat of other well-known fowl species. In attempting to clarify the toughness of the meat, the physical and biochemical changes during post-mortem conditioning (14 days) was investigated.