Slaughter and carcass characteristics, sensory attributes and consumer acceptability of geese meat

Slaughter and carcass characteristics, sensory attributes and consumer acceptability of geese meat were studied. Shrinkage, dressing percentage, evisceration loss and ready-to-cook yield was 4.711±0.06, 67.711±0.48, 13.258±0.55 and 73.72±0.58%, respectively. Mean weight before feed-withdrawal, pre-slaughter weight, bled-out weight, de-feathered weight, dressed weight and ready-to-cook weight of adult geese was 3071.88±51.01, 2927.08±48.50, 2792.83±48.01, 2577.42±43.95, 1980.92±32.92 and 2155.38±33.13 g, respectively. Mean yield of abdominal fat, blood, feather, head and shanks was 1.224±0.216, 4.608±0.104, 7.348±0.15, 4.285±0.088 and 2.791±0.058 percent of live weight, respectively, with mean weight of abdominal fat, blood, feather, head and shanks being 36.76±6.68, 134.25±2.63, 215.42±6.14, 125.29±3.21 and 81.33±1.54 g, respectively. Mean yield of breast, drumsticks, thighs, back, neck and wings in terms of percent live weight was 20.035±0.274, 7.60±0.208, 6.386±0.114, 14.119±0.264, 7.186±0.17 and 11.437±0.154, respectively, with the mean yield of breast, drumsticks, thighs, back, neck and wings in terms of percent dressed weight was 29.567±0.355, 11.201±0.275, 9.449±0.211, 20.82±0.32, 10.587±0.201 and 16.882±0.207, respectively. Quality wise, geese meat was found to be good and consumers showed liking towards the geese meat vis-à-vis chicken meat and mutton. Presence of negligible odour in the geese meat was reported by the consumers. It was concluded that significant difference was present between the sexes in various slaughter and carcass characteristics, and consumers showed liking towards geese meat.