The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at 0 o C for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 (26.69 µmol/g), and then it rapidly decreased to 7.11 µmol/g on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was 14.88 µmol/g, whereas that of leg meat was 16.41 µmol/g. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at 0 o C.
This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial Landrace × Yorkshire × Duroc (LYD) crossbreed pigs (90.9±2.4 BWkg) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid (2.35±0.21%) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 (36.05±1.18%), C (22.60±2.11%) and T2 (47.80±1.29%), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 (11.57±0.90) than that of T2 (37.56±12.51) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.
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