ArticlePoultry science2026
Carcass characteristics and physicochemical and sensory properties of meat from three species of wild geese hunted in Poland.
Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to characterize the carcass traits, physicochemical and sensory properties of meat from three wild goose species ‒ Greater White-fronted Goose (Anser albifrons), Greylag Goose (Anser anser), and Bean Goose (Anser fabalis) ‒ and compare them with two domestic breeds, White Kołuda® and Biłgorajska. Forty-five carcasses (nine males of each species/breed) were analysed. Breast and leg muscles were evaluated for proximate composition, pH, colour, water-holding capacity, heme pigments, lipid oxidation (TBARS), and texture, followed by a sensory assessment of cooked breast meat. Statistical comparisons focused on the effect of species (among wild geese) and goose type (wild vs domestic). Wild geese differed considerably in carcass traits, reflecting inherent interspecific morphometric variation. Among the wild species, Greylag Goose showed the highest body and empty body weights, and edible carcass component weights, while the Greater White-fronted Goose exhibited the lowest values. The White Kołuda® breed (WK), compared with wild geese, displayed the greatest total body weight and heaviest edible parts; however, the percentage of breast muscle was approximately twice as high in wild birds. Domestic goose meat ‒ particularly from WK ‒ contained more intramuscular fat and moisture but less protein, and had lower pH both before and after thawing. In contrast, Biłgorajska geese showed values closer to those of wild birds. Wild geese had darker meat with higher heme pigment content, lower expressible water in breast, and greater susceptibility to oxidation (higher TBARS). Domestic geese, especially Biłgorajska, showed higher shear force and energy in both raw and cooked breast. Sensory evaluation indicated that WK breast had a more intense meat aroma but was less juicy and tender; simultaneously wild geese displayed higher juiciness and tenderness but also a higher intensity of off-odours and off-flavors. Across all groups, overall acceptability exceeded 8 on a 10-point scale. These findings confirm substantial phenotypic and qualitative differences between wild and domestic geese, most likely associated with domestication, including reduced locomotor activity and selection for meat production.
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