오리 도체중량이 오리고기의 이화학적 특성 및 관능특성에 미치는 영향

Abstract

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 <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 ≥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.