Sensory analysis of chorizo, brine and smoked Coturnix coturnix japonica fed with Moringa oleifera and Leucaena leucocephala

The quality of the carcass of Japanese quail previously fed with Moringa oleifera and Leucaena leucocephala, and the level of liking of the products (chorizo, brined and smoked) by residents of Santo Domingo Keste, Campeche was evaluated. Finding that the inclusion of Moringa oleifera and Leucaena leucocephala in the diet does not affect the composition of the ash, pH, protein, and humidity in the quality of the carcass. The smoked quail of the Moringa oleifera treatment presented the highest level of liking in relation to flavor, odor, and softness. Moringa oleifera foliage in quail feed improves the organoleptic characteristics in smoked meat, providing better flavor, odor, and softness, being feasible for consumption by inhabitants.