Comparative evaluation of different chilling methods on carcass and meat quality traits of pigeons.

This study evaluated the effect of different chilling methods on carcass traits, physicochemical properties, and sensory attributes of indigenous pigeon (Columba livia domestica) carcasses. Two hundred pigeon's carcass was assigned to four treatment groups: no chilling (control), iced water chilling (30 min), and conventional chilling (3 h and 24 h) at 4°C. After the birds were slaughtered, their carcass was assigned into the treatment groups. Then carcass rate and dressing rate were calculated for all treatment groups. The breast muscle was used to measure physicochemical properties, including pH, color, water-holding capacity, cooking loss, shear force, and proximate analysis. Among the different chilling methods compared, the highest carcass rate was observed in the 30 min iced water chilling (42.73%), while the lowest rate was found in the 24 h chilling (35.78%). The dressing rate and retail cuts were both significantly decreased (P < 0.05) after 24 h of chilling compared to the others. In 3 h, conventional chilling moisture content was significantly reduced, but protein, fat, and ash content were increased to a major extent. The conventional chilling showed the highest (P < 0.05) water-holding capacity and the lowest pH, cooking loss, and shear force value. A lower L* (lightness) value and a higher a* (redness) value was observed (P < 0.05) at 3 h of conventional chilling. In sensory evaluations, the 3 h chilled carcasses were scored higher in juiciness, flavor, and overall acceptability. The short-term conventional chilling method is the most effective one for improving the physicochemical and sensory attributes of pigeon meat.