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British Poultry Science Volume 16, 1975 - Issue 1
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Research note

Sensory evaluation of pheasants hung at 10 °g for up to 15 days

Nerys M. Griffiths Agricultural Research Council's, Food Research Institute, Colney Lane, Norwich, NOR 70F, England
Pages 83-87 | Received 12 Mar 1974, Published online: 08 Nov 2007
 
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Abstract

1. Pheasants hung at 10 °G were found to become increasingly “gamey” in flavour and more tender in texture with length of hanging.

2. After 13 d they were strongly gamey and very tender.

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