Journal of Food, Agriculture and Environment




Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Proximate and physicochemical properties of Peking and Muscovy duck breasts and thighs for further processing


Author(s):

N. Huda 1*, A. A. Putra 2, R. Ahmad 3

Recieved Date: 2010-08-26, Accepted Date: 2011-01-02

Abstract:

The proximate and physicochemical properties of Peking and Muscovy duck breasts and thighs were analyzed in this study. In both the Peking and Muscovy duck, protein content was higher in the breast than in the thigh, whereas fat content was lower in the breast than in the thigh. The breast and thigh exhibited a correlated physicochemical variation. Findings were supported by the data of related studies performed on other poultry meats and provided a reason for different findings in both the breast and thigh. Some estimated modifications or potential applied products were examined for making these parts acceptable. Similar approaches to other poultry meat for further processing at the market scale were also examined. The information in this study is useful for the use of separate breast and thigh parts for developing manufactured duck meat products.

Keywords:

Peking duck, Muscovy duck, chemical composition, physicochemical properties


Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 82-88


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