<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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 <italic>post mortem</italic>, 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 physicochemical 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&lt;0.0001, leg muscle P&lt;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&lt;0.0001) in the third. Muscle weight, electrical conductivity 15 minutes <italic>post mortem</italic> 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.</p>
</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 physicochemical 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.

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

Department of Mathematical and Statistical Methods

Department of Genetics and Animal Breeding

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The aim of this study was to evaluate the relationships between some physicochemical properties and organoleptic assessments of duck meat quality and expert...

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

Online veröffentlicht: 27. Jan. 2023

Seitenbereich: 265 - 273

Eingereicht: 16. Nov. 2021

Akzeptiert: 31. März 2022

DOI: https://doi.org/10.2478/aoas-2022-0035

Schlüsselwörter
duck meat, physicochemical properties, organoleptic assessment

© 2022 Ewa Gornowicz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

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

Online veröffentlicht: 27. Jan. 2023

Seitenbereich: 265 - 273

Eingereicht: 16. Nov. 2021

Akzeptiert: 31. März 2022

DOI: https://doi.org/10.2478/aoas-2022-0035

Schlüsselwörterduck meat, physicochemical properties, organoleptic assessment

© 2022 Ewa Gornowicz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
duck meat, physicochemical properties, organoleptic assessment