pheasant – MASO-INTERNATIONAL

Analysis of fattening performance and carcass value indicators of the common pheasant (Phasianus colchicus L.)

Authors: Kateřina Karásková, Eva Straková, Pavel Suchý, David Zapletal and Márk Jámbor
Keywords: carcass yield, edible tissues and organs, fattening, live weight, pheasant

This work provides insights into the growth performance of the common pheasant (Phasianus colchicus L.) from the time of hatching until the age of 118 days and of carcass characteristics and the characteristics of edible organs and tissues in pullets and cockerels at the end of the fattening period. Results have demonstrated that the highest … [Read more…]

The distribution of biogenic amines and polyamines in pheasant meat

Authors: Eva Standarová, Lenka Vorlová and Leo Gallas
Keywords: biogenic amines, enterobacteriaceae, escherichia coli, pheasant, storage

Biogenic amines are a natural component of living organisms, though in foodstuffs they are primarily indicators of the degradation of proteins. Their formation in meat is frequently seen in connection with the action of contaminating microorganisms during food storage. This study focuses on the influence of various conditions, intravital factors (slaughtered or hunted pheasants) and … [Read more…]