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The meat quality of guinea fowl (Numida meleagris L., 1766) and its variation under refrigeration storage

doi: 10.30766/2072-9081.2014.43.6.58-62.

Pages: 58-62.

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Zabiiakin V.A.1,2 DSc, head of laboratory, head of department,
Zabiiakina T.V., 2 master, Kropotova A.L.,2  postgraduate student
1Mari Agricultural Research Institure, Ruem, Republic of Mari El, Russia
2Mari State University, Yoshkar-Ola, Republic of Mari El, Russia


The seasonality of meat production of guinea fowls and the necessity of delivery of production to the remote regions caused the practical need to research changes of meat quality at long refrigerating storage. For the first time meat qualities, chemical structure of meat in pectoral and femoral muscle, change of quality of meat in the course of storage were studied in autosex lines of guinea fowls of the Volga white breed, histological preparations of the fresh and frozen muscles of guinea fowls are also described. Researches were conducted with standard methods of determining the indicators of raw meat quality. The mass fraction of moisture was defined in accordance with GOST 9793-74; fat in accordance with GOST 23042 - 86; ashes – in accordance with GOST 15113.8-77; protein – in accordance with GOST 25011-81. In muscular tissue of carcasses there were defined: reaction of freshness of meat to ammonia with Nessler's reactant, reaction of freshness of meat to peroxidase with benzidine in accordance with GOST 53747-2009. Definition of amino-ammoniac nitrogen was carried out in accordance with GOST P 55479-2013. Histological preparations of femoral muscles of guinea fowls were produced by G. A. Merkulov's technique. It is established that the lethal exit made 60-63%, in particular muscular tissue of pectoral and femoral muscles made 47-48%, of giblets edible – to 8-9%. There were studied features of chemical composition and organoleptic characteristics of meat. Chemical indicators of meat are characterized by a high mass fraction of protein (22.0-23.0%) and low content of fats (2.0-3.0%). There were described histological preparations of fresh and freeze meat of a guinea fowl. The organoleptic and chemical analysis of a guinea fowl meat in the course of storage testifies that at a temperature -18°C and relative humidity of air of 85-95% it is expedient to store frozen carcasses of guinea fowls packed into plastic bags for no more than 3-4 months, unpacked - for 2 months.

Keywords: guinea fowl, output of edible parts, thoracic and femoral muscles, quality of meat, structural features of muscle