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Japanese quail (Coturnix coturnix japonica) meat: characteristics and value addition

Published online by Cambridge University Press:  14 March 2017

D. SANTHI  and
A. KALAIKANNAN
D. SANTHI*
Affiliation:
Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu, India
A. KALAIKANNAN
Affiliation:
Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu, India
*
Corresponding author: drdshanthitanuvas@gmail.com
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Abstract

Japanese quail (Coturnix coturnix japonica), the smallest farmed avian species, has become a popular meat source among consumers. From the producers’ point of view, commercial quail farming is a profitable avenue and the volume is increasing significantly. Producing value added quail meat is an important way to improve marketing opportunities. The purpose of this paper is to review slaughter, carcass characteristics, meat quality and meat composition of Japanese quail. The status of Japanese quail meat consumption, along with marketing strategies, such as the development of new products and processing methods is discussed, and in addition, the paper covers adding value to spent Japanese quail meat by means of tenderisation with natural agents.

Keywords

Japanese quailmeatcharacteristicsvalue addition
Type
Reviews
Information
World's Poultry Science Journal , Volume 73 , Issue 2 , June 2017 , pp. 337 - 344
Copyright
Copyright © World's Poultry Science Association 2017 

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