Gastronomy and Hunting Tourism: Determining the Effect’s Sensory Properties of Gray Partridge (Perdix perdix) Game Meat with Different Cooking Methods

Abstract

Partridge has been an icon throughout history. One of the partridge species that has been processed as a motif in various cultures is the partridge (Perdix perdix), also known as the Hungarian (Hun) Partridge and the English Partridge, and is widespread in a wide geography in the world. The partridge, which can live in a large part of the agricultural lands and natural habitats of Europe and Asia, is a game animal species that is quite suitable for production.

Partridge is produced for two main purposes as butchery meat and breeding as a game animal. In this research, both purposes of partridge are examined. While the comparison of hunting prices and average tourism revenues in the world in terms of hunting tourism are emphasized, in terms of gastronomy, the game meat of partridge (Perdix perdix) was compared and sensory parameters such as smell, appearance, taste, aroma were measured by applying three basic cooking methods: cooking in oil, water and dry heat.

The results obtained with the research are primarily the potential to be a driving force in rural and regional development in rural areas where hunting tourism is carried out due to its nature. In the tourism sector, it is the ability to support two sub-disciplines separately and simultaneously. It is assumed that recreational hunting tourism will contribute to reinforcing the active role in hunting activities. In gastronomy, it is foreseen that it will reveal the current preferences of cooking methods for game meat and provide a different perspective to entrepreneurs in the sector. In addition, it is thought that it will be beneficial in developing new products for today by transforming the traditional into modern in the sector.