Abstract
Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck
Highlights
Duck is a waterfowl and has a different physiology to that of other poultry
The pH of chicken meat was significantly higher than duck meat at 30 min post-mortem (p
This difference indicates that the rate, or pattern, of pH decline immediately after post-mortem is different between the two species but the final pH values after 24 h are similar
Summary
Duck is a waterfowl and has a different physiology to that of other poultry. Duck is still very popular and in strong demand in many area of the world, especially in Asia. Continuing modification in genetic variety of poultry species in recent years has created a need for updating existing data on muscle quality. It is necessary to determine the changes in physical and chemical characteristics of muscles and of their constituents in different strains or crosses; as such characteristics can influence the quality of processed meat products (Richardson and Jones, 1987). Duck meat production is based mainly on commercial crossbreeds of different Pekin (Anas platyrynchos) strains (Pingel, 1997; Zeidler, 1998). Storage method and time are two of the most important factors in meat physical characteristics. Regarding long-term freezing, both lipid and protein fractions of muscle foods have been reported to undergo chemical and/or structural changes which result in flavor and texture modifications (Sikorskia, 1978)
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