Comparison of meat yield and quality characteristics between pigeon and quail

A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare yield quality characteristics meat. The birds then slaughtered the meat compared against live weight. samples breast, thigh drumstick kept 4°C for 24 hours. Findings reveal that thigh, drumstick, head, liver, gizzard, heart, neck shank% significantly higher in but feather skin% pigeon. No differences found dressing percentage, blood wing % between quail. Pigeon expressed ether extract values Significantly pH breast was Cooking loss no both species. Drip loss% had variation Water holding capacity% L* 2 hours postmortem Redness (a*) than There a* after b* In conclusion, is better due have fat content WHC as