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TECHNOLOGICAL QUALITY OF DUCK MEAT
Zlata Kralik
orcid.org/0000-0001-9056-9564
; Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Martin Visković
; Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Hava Mahmutović
; BosPer Association, Tuzla, Bosna i Hercegovina
Sažetak
The aim of the study was to describe the technological quality indicators of the breast muscle tissue of broiler ducklings fattened for 49 days in an intensive manner using standard feed mixture. Two genotypes of ducklings were used in the experiment, C=Cherry Valley and P=Peking duck. Technological indicators presented in the paper include pH1 and pH2 values, breast muscle color (CIE L*, a* and b*), water binding capacity (cm2), cooking loss (%) and texture (N). Research was conducted on a total of 240 day-old ducklings, and for the purposes of this study breast muscle tissue of male broiler ducks were sampled (10 samples of genotype P and 10 samples of genotype C). Significantly higher pH1 value was recorded in breast muscle of genotype P in relation to genotype C (5.99 and 5.90, P=0.005). Significantly higher (P=0,024) pH2 values of breast muscle tissue were recorded for broiler ducks of genotype P compared with genotype C. The differences between the examined genotypes in color values CIE L*, a* and b* were not statistically significant (P>0.05). The higher cooking loss was determined in breast meat of genotype P ducks (29.05%) while for genotype P broiler ducks cooking loss was 27,26% (P>0,065). Higher cutting force was determined in breast muscle tissue of genotype P ducklings, 74.01 N, compared to genotype C ducklings, 70.97 N, (P = 0.617). Based on results of indicators that describe technological meat quality, as well as from a range of literature, we can emphasize that the meat of broiler ducks fattened intensive by using standard feed mixtures, regardless of genotype, is of satisfactory technological quality.
Ključne riječi
technological indicators; duck meat; quality
Hrčak ID:
143530
URI
Datum izdavanja:
18.8.2015.
Posjeta: 1.001 *