The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment

Abstract

The aim of this study was to evaluate the relationships between some physicochemical properties and organoleptic assessments of duck meat quality and expert assessment of the general appearance of raw breast and leg muscles. Body, carcass, breast and leg muscle weight were analysed. For both breast and leg muscles the following parameters were recorded: water holding capacity, thermal drip, colour lightness L*, electrical conductivity after 15 minutes and 24 hours post mortem, as well as four traits subject to expert organoleptic evaluation (general appearance, colour, odour and fatness). The dependence was evaluated using the Pearson’s correlation and multiple regression equations (the general appearance was treated as a dependent variable). Three sets of variables were considered as factors influencing the general appearance of the raw breast and leg muscles. First, the influence of jointly selected performance traits and physiochemical properties of meat was analysed. Next, the impact of only the second-mentioned group of discriminants was considered, and then the dependence on other organoleptic attributes. It was shown that for both muscle groups, the following have a significant effect on the general appearance: muscle weight (breast muscle p < 0.0001, leg muscle p < 0.0001) in the first set, electrical conductivity 15 minutes after slaughter (breast muscle p = 0.023, leg muscle p = 0.042) in the second, and colour (both muscle groups p < 0.0001) in the third. Muscle weight, electrical conductivity 15 minutes post mortem and visually assessed colour can be used to make a preliminary assessment of the technological and culinary quality of duck meat. Moreover, measurement with a conductometer is an economical and fast method, possible to carry out in a slaughterhouse.

Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins

“…The precursors of meat taste are mainly glutamic acid and sulphur amino acids as well as serine, lysine, and isoleucine [ 17 , 18 ]. Approximately 500 chemical compounds are responsible for the aroma of poultry meat; these are low-molecular-weight volatile compounds, such as aldehydes, hydrocarbons, ketones, alcohols, esters, and carboxylic acid, derived from lipid degradation [ 19 , 20 , 21 ]. Most of these are formed during the maturation of meat.…”