Effect of Aging Time of Squabs on Microbiological Characteristics and Quality Attributes of Their Meat

ABSTRACT

The quality of squab meat subjected to “faisandage” treatment during the usual aging time was evaluated through the evolution of microbial and physicochemical properties. Twenty-seven whole squabs (young pigeon) were slaughtered, hung, and stored at 0–4°C in a cooling chamber. After 0, 7, and 14 aging days, the carcasses of squabs were obtained to carry out different analyses (total viable bacteria, Enterobacteriaceae and Escherichia coli (E. coli) counts, detection of Salmonella spp., Campylobacter spp., Listeria monocytogenes, and E. coli O157:H7, and pH, thaw and cooking losses, and shear force). In general, the squab meat subjected to “faisandage” treatment over 7 or 14 days at 0–4°C presented microbiological quality and physicochemical properties similar to that squab meat from day 0. The values of thaw losses, shear force, and pH obtained in this study allowed to distinguish among squab meat aging during 7 or 14 days and meat squab without aging.

KEYWORDS:

• Aging
• squab meat
• safety
• microbial quality
• meat quality

Acknowledgments

This work was financed by the Instituto Tecnológico Agrario de Castilla y León (ITACyL) and “LERA” Restaurant. The authors wish to thank the technical assistance of C.I. Sánchez, E. González, M.J. García, and L. Blanco.

Disclosure statement

No potential conflict of interest was reported by the author(s).