Effect of Sex, Bird Size and Marination on Duck Breast Meat Quality

نویسنده

  • D. P. Smith
چکیده

Several factors may affect poultry breast meat quality, both intrinsic characteristics (age, sex, size and strain) and external influences (carcass aging time postmortem before deboning, fillet marination and cooking method). Commercial duck processors are now expanding into the deboned breast meat markets but very little research is available on duck meat quality as compared to other poultry species. Therefore, the following study was conducted to determine the effect of duck sex, size and fillet marination on breast meat quality. Duck rearing, processing and carcass deboning were conducted at a commercial facility. Carcasses were kept separate by sex and were then sized to 1.6 kg (S), 2.0 kg (M) and 2.5 kg (L) after chilling. After 6 h aging on the carcass, breast fillets were removed and half of the fillets from each sex-size category were marinated while the other half of the fillets (unmarinated) were held as controls. A total of 360 fillets were produced, 30 in each of 12 categories (2 sexes X 3 sizes X 2 treatments). At the laboratory, fillets were weighed, evaluated for raw color, cooked, reweighed, evaluated for cooked color and sheared via WarnerBratzler (WB). Uncooked and cooked fillet weights were significantly affected by bird size (p<0.05). Marination increased fillet cook yield compared to control fillets (73.5% versus 69.1%, respectively) and decreased WB shear values (2.2 kg versus 3.2 kg, respectively). Less force was required to shear the first slice using WB as compared to the second WB slice (2.4 and 3.0 kg, respectively). Lightness (L*) and yellowness (b*) values were lower in uncooked fillets from females than males ducks and marination decreased raw fillet L* values and cooked b* values for both sexes. Results showed that sex, carcass size and marination affect duck breast meat quality.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...

متن کامل

Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.

The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine...

متن کامل

Effect of Marination on the Quality Characteristics and Microstructure of Chicken Breast Meat Cooked by Different Methods

Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...

متن کامل

Effect of Ultrasonic Marination on Broiler Breast Meat Quality and Salmonella Contamination

Two experiments were conducted to determine the effect of ultrasonic or static marination on meat quality measures (marination uptake, drip loss cooked yield and texture) and reduction of Salmonella and Escherichia coli. In experiment one, twelve butterfly fillets per each of two trials (n = 24) were collected from a commercial processing plant and trimmed of connective or fat tissue, then cut ...

متن کامل

Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.

Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2015