A study on the influence of ageing upon the quality of the pigeon meat

Authors:
Ioan Gontariu, Amelia Buculei
Abstract:
The meat represents the principal product obtained from pigeon and due to its dietetic qualities it is recommended to persons of all ages. It has a high nutritional value a low fat content and a high digestibility being superior through its chemical composition to other types of meat from other species. The experiments lead on the three types of meat respectively from a 3 weeks pigeon, 6 weeks pigeon and 8 weeks pigeon have underlined the fact that there are differences between the three types according to the age, gender and species.
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