Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles
2014
Liao, Chien‐Chang | Chou, Rong‐Ghi R
BACKGROUND: Duck muscle is a popular source of red meat in Asia. However, information regarding the postmortem proteolysis of skeletal muscle between duck species is very limited. Therefore, the purpose of this study was to compare the postmortem calpain and desmin degradations between Pekin (PD) and Muscovy (MD) duck breast muscles stored at 5°C. RESULTS: The pH and μ/m‐calpain activity were not different (P > 0.05) between PD and MD postmortem muscles. However, μ‐calpain activity and desmin content decreased more rapidly (P < 0.05) in PD than in MD samples. CONCLUSION: Therefore, our results suggest that the postmortem proteolysis is more rapid and extensive in breast muscle from PD compared to MD. © 2013 Society of Chemical Industry
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