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Meat characteristics from four different cutting parts of Cherry Valley duck

Authors :
Chanporn Chaosap
Panneepa Sivapirunthep
Source :
MATEC Web of Conferences, Vol 192, p 03056 (2018)
Publication Year :
2018
Publisher :
EDP Sciences, 2018.

Abstract

The objective of this study was to investigate the duck meat characteristics in 4 main parts : breast, fillet, leg, and thigh. A total of 30 Cherry Valley ducks were used in this study. They were slaughtered at the age of 42 days. Carcasses were cut and collected the boneless and skinless of breast, fillet, leg, and thigh for measuring meat characteristics. The results showed that fillet and leg had the longest sarcomere length at 6, 12, and 24 hour post mortem (P

Details

ISSN :
2261236X
Volume :
192
Database :
OpenAIRE
Journal :
MATEC Web of Conferences
Accession number :
edsair.doi.dedup.....627ec16167f007fdba94a3f420e22c88