Frozen Geese Quality as Affected by Sex and Breed

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Abstract
SUMMARY– The eating quality of meat from Pilgrim, Hungarian and Chinese geese and their crosses was examined in 88 geese, equal numbers of males and females, in two experimental plans. Flavor and tenderness were ranked by an experienced taste panel. A modified Warner‐Bratzler shearing device was used for tenderness determinations. Data were obtained for cooking rates, yield, color and moisture content. Variance components were estimated for tenderness measurements on the Warner‐Bratzler Shear.A difference among the genotypes was observed only for percent fat. Small, but statistically significant, differences between sexes were observed for cooking rate, percent meat, moisture of breast meat and color of breast and thigh meat.