JUSTIFICATION OF THE FEASIBILITY OF PRODUCING MINCED QUAIL MEAT
DOI:
https://doi.org/10.30888/2663-5712.2025-33-01-019Keywords:
food safety, heavy metals, radionuclides, milk, military action, toxicityAbstract
The object of this study is the process of assessing the safety of agricultural products in the area near military operations. It is known that military operations lead to contamination of the ecosystem with heavy metals. However, it has not been studiedReferences
Santhi D., Кalaikannan A. Japanese quail (Coturnix coturnix japonica) meat: characteristics and value addition. World’s Poultry Science Journal. 2017, 73(2), 337-344. doi:10.1017/S004393391700006X
Purohit A.S., Reed C., Mohan A. Development and Evaluation of Quail Breakfast Sausage. LWT—Food Science and Technology, 2016, 69, 447-453. https://doi.org/10.1016/j.lwt.2016.01.058
Sabow A.B. Carcass characteristics, physicochemical attributes, and fatty acid and amino acid compositions of meat obtained from different Japanese quail strains. Trop. Anim. Health Prod. 2020. 52. 131–140. doi: 10.1007/s11250-019-01991-2.
Quaresma M.A.G., Antunes I.C., Ferreira B.G., Parada A., Elias A., Barros M., Santos C., Partidário A., Mourato M., Roseiro L.C. The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica). Poult Sci. 2022. 101(1). 101505. doi: 10.1016/j.psj.2021.101505.
Bueno L.O., Dinali D.L., Ramos Ad.L.S., Ramos E.M. Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails. Poultry. 2025. 4(1). 5. https://doi.org/10.3390/poultry4010005.
Quaresma M.A.G., Antunes I.C. Ferreira B.G., Parada A., Elias A., Barros M., Santos C., Partidário A., Mourato M., Roseiro L.C. The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica). Poult. Sci. 2022, 101, 101505.
Kokoszyński D., Żochowska-Kujawska J., Kotowicz M., Wegner M., Arpášová H., Włodarczyk K., Saleh M., Cebulska A. Carcass characteristics, physicochemical traits, texture and microstructure of young and spent quails meat. Poult Sci. 2024. 103(7). 103763. doi: 10.1016/j.psj.2024.103763.
Farag M. , Abd-El-Aziz N., Ali, A. Preparing and Evaluation of New Nutritious Products from Quail Meat. Food and Nutrition Sciences. 2021. 12. 889-898. doi: 10.4236/fns.2021.129066.
Rincon A., Kumar S., Ritz C.W., Jackson J.S., Jackson C.R., Frye J.G., Hinton A., Singh M., Cosby D.E., Cox N.A. et al. Antimicrobial interventions to reduce Salmonella and Campylobacter populations and improve shelf life of quail carcasses. Poult. Sci. 2020, 99, 5977–5982.
Martinez-Laorden A, Arraiz-Fernandez C, Gonzalez-Fandos E. Microbiological Quality and Safety of Fresh Quail Meat at the Retail Level. Microorganisms. 2023, 11(9), 2213. https://doi.org/10.3390/microorganisms11092213.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
