Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat

• DOI: 10.1093/ps/85.5.914
• Publication Date: 2014-02-07T02:33:56Z
• Authors: P. Chartrin; K. Méteau; H. Juin; M.D. Bernadet; G. Guy; C. Larzul; H. Rémignon; J. Mourot; M.J. Duclos; E Baéza
• Keywords: Intramuscular fat

We conducted a study to evaluate the effects of intramuscular fat levels on sensory characteristics duck breast meat. Combining genotypes (Muscovy, Pekin, and their crossbreed hinny mule ducks) feeding (overfeeding between 12 14 wk age vs. ad libitum feeding) enabled us obtain wide range lipid in muscle. The average values were 2.55 6.40 g per 100 Breast muscle from overfed ducks showed higher lower water than fed libitum. Muscle was also paler color exhibited greater yellowness cooking loss values. Juiciness judged flavor more pronounced ducks. Muscovy weight other genotypes. At extreme, Pekin highest lowest weights; for these criteria intermediate paler, less red, yellow that lightness, yellowness, energy necessary shear meat, as well values, tender, juicy stringy In contrast, scores tenderness, juiciness, flavor, stringiness. scored redness. Hinny flavor. Genotype exerted effect quality did levels. Finally, increasing increased loss, with correlation coefficients 0.49, 0.47, 0.54, 0.43, 0.28, respectively. However, meat tenderness mainly influenced by genotype.