S. Ribarski1*, H. Lukanov2, I. Penchev3, A. Genchev2, E. Lyutskanova2 1Department of Morphology, Physiology and Nutrition, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria 2Department of Animal Science, Faculty of Agriculture, Trakia University, 6000 Stara Zagora

S. Ribarski, A. Genchev, S. Atanasova Abstract. The purpose of the study was to investigate the effect of cold and duration of storage at 0–4 °С on the chemical composition and technological traits of Japanese quail (Coturnix coturnix japonica) meat. It was established that water cont