Study of composition and properties of duck meat

Abstract

The work is devoted to the essential task of scientific justification of the use of waterfowl meat in the meat products technology. The objects of the study were the white Peking ducks, the muscovy ducks and the mulard hybrid ducks. In the comparative aspect, the gravimetric parameters of the main dressing parts of the duck carcasses, their tissue composition, total chemical composition (moisture, protein, fat, mineral substances), the fractional composition of meat proteins, the content of macroelements (potassium, calcium, magnesium, phosphorus) and microelements (Ferrum, zinc) were studied. The energy value of the duck meat, its functional and technological properties was determined, and the microstructure of the muscle tissue of the breast and thigh parts of the carcass was studied. The comparative analysis showed that the meat of the Peking duck is inferior to the meat of the muscovy duck and the mulard duck in protein content, but exceeds it in fat content. The most significant portion of the muscle tissue is concentrated in the breast and leg quarter. The meat of the Peking duck has a higher caloric content compared to that of the muscovy and the mulard duck. Duck meat is rich in potassium, calcium, magnesium, as well as Ferrum and zinc. Duck meat can be used as a functional raw material because these mineral substances are often scarce in the diet of a modern human. High functional and technological properties of duck meat provide high-quality indicators of the finished product.