농장 사육 꿩고기의 육질 및 가공제품의 물성과 관능특성

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82~3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p