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Twenty-eight live Pekin ducklings and 28 broiler chickens were obtained at 49 days of age from commercial processing facilities for each of two trials to determine processing yields and breast meat tenderness. Birds were withdrawn from feed for 8 h and then processed. Breast halves, without skin, were removed from four birds of each species at .25, .5, 1, 2, 4, 6, and 24 h post-mortem. One side of each breast was cooked immediately after deboning (0-h aging) and the other half held 24 h at 4 C before cooking (24-h aging). Tenderness of the cooked breast meat was evaluated by Allo-Kramer shear. Duckling live, dry shell without giblets (WOG), and breast weights were significantly greater (P |
