Standardization of recipes utilizing quail meat and eggs
1981
Cajayon, L.P. | Madlansacay, P.L. (Bureau of Animal Industry, Quezon City (Philippines))
Female quails, culled after one year and six months, had a dressing value which ranged from 74.76% to 75% while the male quails of the same age and species had 75.5% to 76% which are good indications that both sexes are ideal for processing. In ham, the quail samples did not significantly vary from the control in their sensory characteristics such as odor, flavor, texture, juiciness and general acceptability except for color in which the quail meat was significantly preferred. Utilized into estofado, kaldereta, adobo and tocino, the experimental samples were judged to be significantly different from the control in terms of texture and juiciness. Likewise, quail samples were noted to be significantly different from the chicken samples in terms of color wherein the latter was more preferred in kaldereta and adobo recipes. However, there were no significant differences noted in terms of odor, flavor and general acceptability in all the formulations. Quail eggs contained higher yolk percentage but a lower albumin percentage than chicken eggs. The experimetnal samples had the same baking effect and quality as compared to chicken eggs. Sensory evaluation of salted eggs, pickled eggs, custard, and chiffon cake showed that quail eggs do not differ significantly from chicken eggs in all of their sensory characteristics except for color
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