Abstract:
This study aims to explore and enhance the quality attributes of pheasant meat (Phasianus colchicus). The animals were
not used exclusively for research purposes; rather, the game reserve manager authorized the collection of samples for
scientific analysis, as outlined in the annual wildlife management plan. The research protocol adheres to bioethical
guidelines, including principles of Replacement, Reduction, and Refinement to minimize animal use and harm. Feed
supplementation was provided during the winter months, averaging 85.5 kg/animal/year, consisting of cereals, seeds,
fruits, and root vegetables such as beets, turnips, and potatoes. Two distinct anatomical regions, the breast (Musculus
pectoralis) and thighs (Musculus femoralis), were subjected to different tenderization techniques, specifically tumbling
and tenderizing treatments. The study focused on chemical composition, texture, and pH balance, providing key insights
into optimizing both the tenderness and nutritional value of pheasant meat based on the applied methods. The raw
material was obtained from a hunting reserve by Romania's National Hunting and Wildlife Protection Legislation (Law
No. 407/2006). Meat processing involved anatomical sectioning, deboning, and trimming in a microproduction unit,
followed by storage in controlled refrigeration at 2-4°C to ensure optimal analysis conditions. Pheasant meat is
recognized as a valuable source of high-quality protein essential for tissue growth and repair. The literature confirms a
significant content of vitamins and minerals, including vitamin B12, iron, and zinc, which support optimal human
health. The results indicated that while both tenderization techniques are effective, tumbling produced a marginal but
notable improvement in meat tenderness. Although modest, this improvement can have a meaningful impact on both
consumers and the food industry, highlighting the importance of selecting the optimal processing method to achieve the
desired quality of the final product. Our research offers valuable insights for the food industry, suggesting promising
directions for developing new pheasant meat products and promoting a healthy, balanced diet. The use of diverse
evaluation methods provided a comprehensive understanding of pheasant meat quality and tenderness, reinforcing
confidence in the study's findings.
