The Influencing Factors of Pheasant Meat Characteristics: A Review
Iuliana Ștefania (BOLOLOI) BORDEI | Georgiana Magdalena PÎRLEA | Elena Gabriela STAN | Ionela Florentina (ENACHE) TOMA | Andreea Ionela ZINCA | Roxana Elena (VASILIU) ȘTEFAN | Carmen Georgeta NICOLAE
This review aims to analyse and synthesize existing research on the production of high-quality pheasant meat. Key factors influencing meat quality, including dietary regimes, rearing conditions, and post-slaughter management practices are examined. Research highlights the importance of optimizing diets to enhance flavour and texture, improving rearing environments to reduce stress and improve meat quality, and adopting effective post-slaughter techniques to preserve and further develop meat attributes. By integrating findings from various studies, this review seeks to provide a comprehensive understanding of how these factors interact to affect pheasant meat characteristics.
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