| Popis: |
A study was conducted to compare the meat quality characteristics of Vigova Super M duck, a broiler duck strain and Kuttanad duck, a dual purpose duck indigenous to Kerala. Meat quality characteristics, viz., pH, Water Holding Capacity (WHC), Myofibrillar Fragmentation Index (MFI), fibre diameter, colour, cooking loss, chemical composition including proximate composition, cholesterol and mineral composition and sensory attributes of breast and thigh muscles of the two groups of ducks were studied. The values of pH, WHC and MFI were higher in Kuttanad ducks and these values in thigh meat were higher compared to those in breast meat. Kuttanad duck meat had higher fibre diameter values than Vigova duck meat. L* value was highest in Vigova breast meat whereas redness value (a*) was highest in Kuttanad thigh meat. Kuttanad duck meat showed a signifi- cantly lower (P |
