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

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...

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Veröffentlicht in:	Annals of animal science 2023-01, Vol.23 (1), p.265-273
Hauptverfasser:	Gornowicz, Ewa, Dobek, Anita, Moliński, Krzysztof, Szwaczkowski, Tomasz
Format:	Artikel
Sprache:	eng
Schlagworte:	Abattoirs Aquatic birds Breast muscle Color Dependent variables duck meat Electrical conductivity Electrical resistivity Impact analysis Leg Legs Meat Muscles organoleptic assessment Organoleptic evaluation Organoleptic properties Physicochemical properties Quality assessment Waterfowl
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