Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose

• Published in: Foods
• Main Authors: Pär Söderquist, Camilla Olsson, Karina Birch, Viktoria Olsson
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2022
• Subjects: animal-based protein; sustainable food; food and health; sensory evaluation; nutrition; barnacle goose; Chemical technology; TP1-1185; Canada; Barnacle goose; Canada Goose
• Online Access: https://doi.org/10.3390/foods11162486; https://doaj.org/article/6a746ad9c2a84f0e8995bcad4de9f472

Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was evaluated with respect to its quality and sensory parameters. The most pronounced sensory differences were between meat from the barnacle goose and the Canada goose and between meat from mallards that were farmed and born wild. This study also provides measurements of values for the nutritional and heavy metal contents of the meat from these wildfowl species in order to elucidate their possible use as modern foods.