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Developments in processing quail meat and eggs

Published online by Cambridge University Press:  23 March 2009

B. Panda  and
R.P. Singh
B. Panda
Affiliation:
Central Avian Research Institute, Izatnagar – 243 122, India
R.P. Singh
Affiliation:
Central Avian Research Institute, Izatnagar – 243 122, India
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Abstract

The technological advances in the processing and preservation of quail eggs and meat, evaluation of their nutritive values and development of further processed products therefrom are reviewed. The review of egg and egg products covers the physical and chemical composition of eggs, the influence of age and season on egg quality, storage stability of shell eggs and further processed products including pickled and brined eggs. Aspects concerning optimal slaughter age of quails and their processing, yields of carcass and meat, abdominal fat, nutrient composition, preservation and further processed meat products like pickled, tandoori (roasted), fried and smoked quail are also highlighted in this paper.

Keywords

Compositioneggsmeatprocessingproductsquailqualityyield
Type
Reviews
Information
World's Poultry Science Journal , Volume 46 , Issue 3 , November 1990 , pp. 219 - 234
Copyright
Copyright © Cambridge University Press 1990

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