The deterioration of duck meat during storage as investigated for free amino acid nitrogen and organoleptic characteristics.
The carcasses of 8 week old Pekin ducks were stored in the refrigerator at + 5 degrees C up to 21 days. After 11 days the occurrence of free amino acids reached its maximum and then decreased to the end of the storage period. It showed a significant linear and quadratic trend. The fresh meat is rejected after 9 days of storage due to off odour at 202, 179, and 159 mg of free amino acids in the breast, thigh, and drumstick muscles, respectively. The flavour of the broiled meat indicated deterioration after 11 days of storage. At this stage slime appeared on the carcasses.
D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D004372:Ducks; D005260:Female; D005513:Food Inspection; D005519:Food Preservation; D008297:Male; D008460:Meat / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis*; D009812:Odorants; D011180:Postmortem Changes; D013997:Time Factors
D000596:Amino Acids; D009584:Nitrogen