Özet:

The aim of this study to determine the effects of different slaughter age and gender on some meat quality characteristics, texture and sensory analysis values in quails. For this purpose, carcasses of Japanese quails of different sexes and different slaughter ages (4 and 8 wks ) were obtained from a private enterprise. These carcasses were brought to the laboratory under the cold chain. Analyzes were performed 24 hours after slaughter. Colour, cooking loss, and texture analysis were performed on the left side of skinless breast meat in carcasses. pH and electrical conductivity were determined in the right part of breast meat. Leg meats were used for sensory analysis. While the gender factor created a significant difference in the pH value (p<0.05) and flavor score (p<0.05) of quail meat the slaughter age had a significant difference both in the pH value (p<0.001) and the color values (a* and b* values; p <0.05). The difference between the groups in the texture values of breast meat was not statistically significant. In the sensory analysis evaluation, it was determined that only the difference between the groups in the flavor score of the gender factor was significant (p<0.05).

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