Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails
The growth in quail egg production presents opportunities to utilize spent laying quail meat in value-added products, thereby enhancing the poultry industry. This study aimed to develop and evaluate sausages made with quail breast meat (QBM), chicken breast meat (CBM), mechanically deboned quail mea...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Poultry |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2674-1164/4/1/5 |
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| Summary: | The growth in quail egg production presents opportunities to utilize spent laying quail meat in value-added products, thereby enhancing the poultry industry. This study aimed to develop and evaluate sausages made with quail breast meat (QBM), chicken breast meat (CBM), mechanically deboned quail meat (MDQM), and mechanically deboned chicken meat (MDCM). The poultry breast and deboned meat samples were characterized and used to prepare five sausages (S1 = 100% CBM, S2 = 100% QBM, S3 = 60% CBM + 40% MDQM, S4 = 60% QBM + 40% MDCM, and S5 = 50% MDCM + 50% MDQM). QBM exhibited a higher protein content (25.26%) than CBM (22.33%), while MDQM contained higher collagen (1.23%) and ash (3.78%) contents than that of MDCM. MDCM displayed a darker (lower <i>L</i>*), redder (lower <i>h</i>), and more intense (higher <i>C</i>*) color than MDQM. Sausages containing mechanically deboned poultry meat (S3, S4, and S5) exhibited a more yellowish (<i>h</i> = 62.9°) tone compared to those containing only breast meat (<i>h</i> = 56.2°). S4 sausages exhibited the highest sensory acceptability (score 7.2), whereas S5 sausages, described as having a dark, non-uniform appearance and sandy texture, were less preferred (score 5.1). These findings highlight the potential of spent quail meat in sausage production, offering a promising avenue for product innovation and market expansion. |
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| ISSN: | 2674-1164 |