'Selcuk University Journal of Engineering, Science and Technology'
Abstract
Aim: The aim of the study was to eliminate the concerns that preference
of pheasant meat on dinning tables and determine the effect of
scalding, baking and frying techniques on the some sensory properties
of pheasant meats.
Materials and Methods: 9 female, 9 male pheasants fed for 18 weeks
were used as research material. Each cooking technique applied
to 3 male and 3 female pheasants. Six people were used as panelists.
In sensory analysis, general appearance, smell, flavor, texture and general
taste criteria were used.
Results: In sensory analysis, the most favored cooking techniques
was frying, baking and scalding, respectively. The effect of cooking
techniques on the texture was found to be insignificant while the effect
on overall appearance, smell and overall taste of meat was found
to be significant (p<0.01). In terms of flavor, only the difference between
scalding and frying was found to be significant (p<0.01). As a
result, it was determined that all the techniques of frying, scalding
and baking to pheasant meat could be applied and positive results
would be obtained.
Conclusion: With different cooking techniques, it is concluded that
pheasant meat will be appreciated by consumers and this appreciation
will contribute to the increase of cooking research in pheasant
meats, the presentation of products in different ways and the revitalization
of gastronomic tourism. It can be said that the increase of
these studies will also contribute to the reintroduction of pheasant
dishes into the Turkish culinary literature and may contribute to the
spread of pheasant farming
