A Comparison of Meat Characteristics between Duck and Chicken Breast

Ali, Md. Showkat; Kang, Geunho; Yang, Han-Sul; Jeong, Jin-Yeon; Hwang, Young-Hwa; Park, Gu-Boo; Joo, Seon-Tea

doi:10.5713/ajas.2007.1002

Cited by 112 publications

(94 citation statements)

References 14 publications

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“…The fat content in leg meat of Korean native ducks was the highest among the data (p<0.05). Our research had similar chemical composition to Ali et al (2007), but the protein content of Korean native ducks was similar to that of chicken breast meat (21.90% vs 22.04%). Fat content in breast and leg meat of Korean native ducks was lower than that of Spanish wild duck (Anas platyrhynchos).…”

Section: Resultsmentioning

confidence: 75%

“…These results showed that Korean native ducks, especially breast meat has an attractive nutritional composition to consumers who are concerned about health. Ali et al (2007) reported that breast meat of Cherry berry ducks had 20.06% of protein content, which was significantly lower than chicken breast meat (22.04%). It is noted that the low fat content in Korean native ducks only can be observed in breast meat.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

Kwon¹,

Choo²,

Oh³

et al. 2013

Korean Journal for Food Science of Animal Resources

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This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE a* and lower CIE L* (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid (C 16:0 ) and arachidonic acid (C 20:4 ) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

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Section: Resultsmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

Kwon¹,

Choo²,

Oh³

et al. 2013

Korean Journal for Food Science of Animal Resources

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show abstract

“…숙성 기간 증가에 따른 지방산패도 변화 결과 숙 성 기간이 증가함에 따라 지방산패도가 증가함이 나타났다(p<0.05). 이는 저장기간이 증가함에 따라 지방산패 도가 증가했던 기존 여러 연구들과 일치하는 결과이다 (Ali et al, 2007;Jung et al, 2012;Kim et al, 2013). 근육 내 betaine의 합성은 choline이 mitochondrial choline oxidase에 의해 산화되어 betaine aldehyde가 생 성되고 mitochondrial betaine aldehyde dehydrogenase의 작용으로 betaine aldehyde로부터 betaine이 합성 되 는 것으로 보고되고 있다 (Dragolovich, 1994).…”

Section: 최근 적색육 섭취에 따른 대장 및 결장암과 같은 여러 질병의 발생 가능성이 증가할 수 있다는 일부 연구unclassified

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Kim¹,

Kim²,

Lee³

et al. 2016

Korean Journal of Agricultural Science

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The effect of postmortem aging on the quality of Semimembranosus muscle (SM) from Hanwoo was investigated. The quality of SM was compared with that of Longissimus dorsi muscle (LD). SM contained higher moisture, protein, and ash, and lower fat than LD (p<0.05). The a* and b* values of SM were significantly decreased after 21 days of aging. SM showed higher a* values than LD at 1 and 7 day of aging (p<0.05). The cooking loss of SM was not affect by aging. SM had higher cooking loss than that of LD throughout the aging period. Although the shear force of SM was significantly decreased by aging, SM showed high shear force compared to LD during aging period (p<0.05). Aging increased lipid oxidation in both muscles (p<0.05). However, TBARS value of SM was significantly lower than that of LD throughout the aging period (p<0.05). There was no effect of aging on the betaine and L-carnitine contents of SM. SM contained higher betaine and L-carnitine than LD in all aging days (p<0.05). Therefore, we concluded that consumer acceptability of SM could be increased by aging based on the increase of tenderness in addition to its high nutritional properties.

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“…It contains less fat and cholesterol compared to the other common meat sources, including cattle, pig, and lamb so that it is considered as healthier meat source (Lee et al, 2015). In contrast to chicken which is composed of more white muscle than red muscle, duck meat is composed of 70 to 90% oxidative red muscle (Ali et al, 2007;Smith and Fletcher, 1992) so that its flavor is closer to the other red meats (Heo et al, 2013b). Since 1990's, the National Institute of Animal Science (NIAS) has been developing Korean native duck (KND), which is a crossbred between Mallard duck (Anas platyrhynchos) and meat-type duck (Kim et al, 2010a;Kim et al, 2010b).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

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A Comparison of Meat Characteristics between Duck and Chicken Breast

Cited by 112 publications

References 14 publications

Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

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