ArticlePoultry science2026
Carcass characteristics, chemical composition, physicochemical, texture, and sensory properties of meat from White Kołuda® geese.
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 determine the effects of muscle type and gender on the proximate composition, concentrations of selected minerals, physicochemical and sensory properties of meat, as well as on carcass and edible offal characteristics in White Kołuda® geese. The research material consisted of 32 eviscerated carcasses and edible offal of the White Kołuda® goose breed at the age of 15 wk. Male White Kołuda® geese had a higher carcass weight (4475.2 g) compared to females (3955.1 g). The carcasses of males had a higher (P < 0.05) percentage of neck and wings and a lower percentage of skin with subcutaneous fat (P = 0.024), and higher weight of the heart, liver, and feet than females. A higher intramuscular fat content and less protein in the breast muscles, and more collagen in the leg muscles of males than females, were found, as well as a higher intramuscular fat and collagen content in the leg muscles than in the breast muscles, and a significantly higher protein content in the breast muscles. In addition, higher phosphorus and potassium content was found in the breast and leg muscles of females compared to males, and significantly higher phosphorus, iron, and copper content and lower sodium, zinc, manganese, and chromium concentration in the breast muscles than in the leg muscles. The male breast and leg muscles had significantly higher thermal loss and yellowness compared to the muscles of female geese. In addition, higher electrical conductivity, redness, and lower pH and lightness were found in the breast muscles than in the leg muscles. Male geese had significantly worse tenderness, hardness, aroma intensity, and greater springiness, chewiness, and gumminess of breast muscle compared to female muscles. Breast muscles had lower aroma intensity and desirability, tastiness intensity, and juiciness than leg muscles.
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