Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.2.203

A Study on the Appropriateness of Duck Meat Processing According to Feeding Management  

Li, Guan-Hao (Department of Food Science, Agricultural College of Yanbian University)
Choe, Il-Sin (School of Animal Life Environment Science, Hankyong National University)
Nam, Ki-Taeg (School of Animal Life Environment Science, Hankyong National University)
Kim, Sang-Hyun (School of Animal Life Environment Science, Hankyong National University)
O, Baatartsogt. (Gyeong-gi Regional Research Center Hankyong National University)
Lee, Chi-Ho (Department of Animal Food Science and Biotechnology, Konkuk University)
Choi, Kang-Duk (Gyeong-gi Regional Research Center Hankyong National University)
Publication Information
Food Science of Animal Resources / v.27, no.2, 2007 , pp. 203-208 More about this Journal
Abstract
Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.
Keywords
organic duck; general duck; broiler chicken; breast meats; thigh meats;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Choi, G. H. and Kim, C. H. (2002) Growth inhibition of extract from sulfur fed duck carcass against various cancer cell lines. Korean J. Food Sci. Ani. Resour. 22, 348-351   과학기술학회마을
2 Chung, S. H., Lee, S. R., Kim, C, Lee, D. H., Maeng, W. J. and Kwon, Y. J. (2000) Utilization of food and organic wastes for duck feeds and evaluation of their feeding values. Korean J. Poult. Sci. 27, 13-18
3 Jeacocke, R. E. (1977) Continuous measurments of the pH of the beef muscle in intact beef carcasses. J. Food Technol. 12, 375-386   DOI
4 Kim, H. J., Liang, C. Y, Ju, M. K, Lee, K. H., Cho, S. H., and Lee, S. K. (2003) Effect of dietary germanium supplementation on the meat quality of duck. Korean J. Food Sci. Ani. Resour. 23, 200-208
5 Lesiak, M. T., Olson, D. G, Lesiak, C. A., and Ahn, D. U. (1996) Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle. Meat Sci. 43, 51-60   DOI   ScienceOn
6 Miller, W. O., Saffle, R. L., and Zirkle, S. S. (1968) Factors which influence the water holding capacity of various types of meat. J. Food Technol. 22, 1139-1144
7 Song, y. M., Jin S. K., Kim I. S., Cho, Y. C, Kim, H. Y, Hah, K. H., and Nam K. Y (2004) Effect of dietary onion supplementation of on the physicochemical properties of duck meat. Korean J. Food Sci. Ani. Resour. 24, 66-72
8 A.O.A.C. (1984) Official methods of analysis. 14th ed. Association of official analytical chemists, Washington D.C. pp. 431-432
9 Liu, A., Nishimura, T., and Takahashi, K. (1996) Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscle. Meat Sci. 43,43-49   DOI   ScienceOn
10 Northcutt, J. K., Foegeding, E. A., and Edens, F.W. (1994) Water holding properties of thermallyprecon-ditioned chicken breast and leg meat. Poult. Sci. 73, 308-316   DOI   PUBMED   ScienceOn
11 Ryu, K. S., Lee, M. J., Song, G S., Na, C. S., and Kim, J. S. (1997) Effect of dietary supplemental charcoal or charcoal extract on performance and meat quality of broiler chicks. Korean J. Poult. Sci. 24, 139-143
12 Nam, H. K. (1977) Studies on the fatty acid composition of duck meat. Korean J. Nutr. 10, 34-37
13 SAS (1996) SAS/STAT user guide. 8th ed. SAS Institute Inc., Cay, NC, USA
14 Lee, Y. U. and Nam, H. K. (1981) A study of the bio-nutritional evaluation of duck meat. Korean J. Nutr. 14, 16-25   과학기술학회마을
15 Chung, M. S. (1986) A study of malic enzyme in duck meat. Master's thesis. Yongsei University
16 Wattanachant, S., Benjakul, S., and Ledward, D. A. (2004) Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult. Sci. 83, 123-128   DOI   PUBMED
17 Offer, G. and Knight, P. (1989). The structural basis of water holding in meat part 2: Drip losses. In Developments in Meat Science-4, ed. R. Lawrie, pp. 173. Elsevier Applied Science, London