Effects of marketable ages on meat quality through fiber characteristics in the goose

Abstract Goose meat is increasingly popular among consumers because of its good quality. The fiber characteristics have been well demonstrated to be key contributing factors quality, and the marketable ages are also closely related However, little known about effect different on quality goose through characteristics. Here, Yangzhou geese (70, 90, 120 d) their were investigated. results showed that only fast-twitch fibers present in breast muscle, irrespective age, few slow-twitch could identified leg especially gastrocnemius extensor digitorum longus. Fiber diameter muscle increased rapidly from age 70 d 90 d, 19.88 26.27 ?m, remained stable for 90 d thereafter. cross-sectional area continue grow with day increasing muscle. In addition, we measured proximate composition physical properties at ages. Among 3 investigated, 120-day-old had higher intramuscular fat protein content, as lower moisture both meat. Greater lightness pressing loss, redness shear force, observed 70-day-old when compared 90- or geese. Taken together, although older hardly affected type geese, it would contribute larger area, redder chewier As a result, reasonable should taken into account improve production, 90 120 d was recommended potentially production.