Considering the interest of the Minahasa community in processed meat from the Buff Banded Rail (Gallirallus Philippensis), locally known as "burung weris," to fulfill their consumption of protein outside of conventional livestock, it is necessary to understand the physical characteristics of the burung weris carcass to explore and evaluate basic information to support burung weris farming efforts as a meat-producing livestock. This, in turn, is expected to contribute to the diversification of meat processing.

The research method used was exploratory and observational techniques. Samples were obtained from three extreme markets in Minahasa to observe carcass percentage, carcass and fat color, water binding capacity, and pH (20 samples for each extreme market, totaling 60 samples for three extreme markets). The data obtained were analyzed descriptively.

The carcass of  burung weris  percentage was 65.85%, indicating significant potential for development as meat-producing livestock. The meat color and fat of burung weris have carcass characteristics different from domesticated livestock. The physical characteristics of burung weris meat in some extreme markets in Minahasa based on pH ranged from 6.54 to 6.59, and water binding capacity ranged from 69.71% to 72.5%. The quality of burung weris meat in traditional markets can be considered good because the pH and water binding capacity values are still within the normal range.

Keywords: Burung weris, Physical characteristics