The microbiology and sensory evaluation of pheasants hung at 5, 10 and 15 °C

Synopsis

Pheasants hung for 9 d at 10 °G were found to be more acceptable than those hung for 4 d at 15 °G or for 18 d at 5 °G. The birds stored at 15 °G were tough by comparison with those held for longer at the lower temperatures and the clostridia, including Clostridium welchii, increased considerably in the intestines during the storage period. Microbial growth in the muscle tissue was generally found to occur only in birds in which the gut had been perforated by shot. There is an indication that 9 d at 10 °C produced a more “ gamey “ bird than 18 d at 5 °G or 4 d at 15 °G, but the most “ gamey “ birds, independent of temperature, were those in which the muscle was damaged by shot.