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Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose
Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was evaluated with respect to its q...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407043/ https://www.ncbi.nlm.nih.gov/pubmed/36010486 http://dx.doi.org/10.3390/foods11162486 |
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author | Söderquist, Pär Olsson, Camilla Birch, Karina Olsson, Viktoria |
author_facet | Söderquist, Pär Olsson, Camilla Birch, Karina Olsson, Viktoria |
author_sort | Söderquist, Pär |
collection | PubMed |
description | Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was evaluated with respect to its quality and sensory parameters. The most pronounced sensory differences were between meat from the barnacle goose and the Canada goose and between meat from mallards that were farmed and born wild. This study also provides measurements of values for the nutritional and heavy metal contents of the meat from these wildfowl species in order to elucidate their possible use as modern foods. |
format | Online Article Text |
id | pubmed-9407043 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94070432022-08-26 Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose Söderquist, Pär Olsson, Camilla Birch, Karina Olsson, Viktoria Foods Article Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was evaluated with respect to its quality and sensory parameters. The most pronounced sensory differences were between meat from the barnacle goose and the Canada goose and between meat from mallards that were farmed and born wild. This study also provides measurements of values for the nutritional and heavy metal contents of the meat from these wildfowl species in order to elucidate their possible use as modern foods. MDPI 2022-08-17 /pmc/articles/PMC9407043/ /pubmed/36010486 http://dx.doi.org/10.3390/foods11162486 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Söderquist, Pär Olsson, Camilla Birch, Karina Olsson, Viktoria Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose |
title | Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose |
title_full | Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose |
title_fullStr | Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose |
title_full_unstemmed | Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose |
title_short | Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose |
title_sort | evaluation of nutritional quality and sensory parameters of meat from mallard and four species of wild goose |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407043/ https://www.ncbi.nlm.nih.gov/pubmed/36010486 http://dx.doi.org/10.3390/foods11162486 |
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