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

cris.virtual.author-orcid0000-0001-5248-4594
cris.virtual.author-orcid0000-0002-8061-6395
cris.virtual.author-orcid0000-0003-4233-8803
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid78f0bdfe-00a5-428f-9de0-ccd1f38a1a38
cris.virtualsource.author-orcidec1cefdd-91cb-46a2-a156-aa5179ae83ae
cris.virtualsource.author-orcid4207065a-66be-4361-8290-3aa02454b4df
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe 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.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Metod Matematycznych i Statystycznych
dc.affiliation.instituteKatedra Genetyki i Podstaw Hodowli Zwierząt​​
dc.contributor.authorGornowicz, Ewa
dc.contributor.authorDobek, Anita
dc.contributor.authorMoliński, Krzysztof
dc.contributor.authorSzwaczkowski, Tomasz
dc.date.access2025-09-11
dc.date.accessioned2025-09-11T11:05:30Z
dc.date.available2025-09-11T11:05:30Z
dc.date.copyright2023-01-27
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title> <jats: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 <jats:italic>post mortem</jats: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 <jats:italic>post mortem</jats: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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,8
dc.description.number1
dc.description.points200
dc.description.versionfinal_published
dc.description.volume23
dc.identifier.doi10.2478/aoas-2022-0035
dc.identifier.eissn2300-8733
dc.identifier.issn1642-3402
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4732
dc.identifier.weblinkhttps://sciendo.com/pl/article/10.2478/aoas-2022-0035
dc.languageen
dc.relation.ispartofAnnals of Animal Science
dc.relation.pages265-273
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enduck meat
dc.subject.enphysicochemical properties
dc.subject.enorganoleptic assessment
dc.titleThe Quality of Duck Meat - from the Perspective of Physical Measurements and Expert Judgment
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume23