Effect of Carcass Weight on Physicochemical and Sensory Traits of Duck Meat
2018
Kim, Y.S., National Institute of Animal Science, Wanju, Republic of Korea | Kim, J.H., National Institute of Animal Science, Wanju, Republic of Korea | Cho, S.H., National Institute of Animal Science, Wanju, Republic of Korea | Kang, S.M., National Institute of Animal Science, Wanju, Republic of Korea | Kang, G.H., Rural Development Administration, Jeonju, Republic of Korea | Seo, H.W., Animal Product Utilization Division, National Institute of Animal Science, Wanju, Republic of Korea | Ba Hoa Van, Animal Product Utilization Division, National Institute of Animal Science, Wanju, Republic of Korea
This study was carried out to investigate the effect of carcass weight on the physicochemical and sensory traits of duck meat. In total, 150 duck carcasses were divided into five different weight groups. The fat content in both breast and leg meats tended to increase with increased carcass weight. The cooking loss was significantly higher in the less than 2,200 g weight group and decreased with increased carcass weight. There was no significant difference in pH, water-holding capacity, lightness, or redness among carcass weight groups. The shear force was significantly higher in the greater than or equal to 2,800 g weight group. The oleic acid (C18:1, n9) content in both the breast and leg meats tended to increase with increased carcass weight. The unsaturated fatty acid content in the breast meats was similar for all the groups whereas its content in the leg meats increased with increased weight groups. There was no significant difference in the sensory scores among the treatments. Taken together, it may be said that the carcass weight had minor effects on the physicochemical traits of duck meat. Further studies are needed to determine the effects of different carcass weights in the same raising period on duck meat quality.
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