Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

Abstract

Muscovy duck is the most reared palmiped species in Benin. However, no scientific data exist on its meat quality. The objective of this study was to evaluate the technological and organoleptic qualities of meat from this species reared in South-Benin. Data on technological and organoleptic qualities were collected on 40 ducks. Females' breast muscle pH was lower than that of males during the 48-h post-mortem (p<0.001). The breast and the thigh muscles pH and temperature and the water holding capacity varied significantly with animal age at slaughter (p<0.001). The breast muscle red index of females was higher (p<0.05) than that of males. On the contrary, it was lower in females (p<0.01) than in males for the thigh-drumstick. The lightness decreased (p<0.05) with ducks age in both muscles. The red index of the breast and of the thigh-drumstick increased gradually with ducks age. The red index decreased progressively from 24 to 48 h post-mortem (p<0.05). The yellow index was correlated with the lightness and the red index. The pH was positively correlated with lightness, yellow index, and temperature (p<0.05). Flavor, tenderness and juiciness of females were higher than those of males, regardless of the cooking method. The tenderness and the juiciness of 4 to 6 months old ducks were higher than those of birds older than 10 months (p<0.01). Breast meat was more appreciated by the jury than thigh meat (p<0.001). The technological and organoleptic qualities of Muscovy duck meat depend significantly on sex and birds' age at slaughter.

Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat

“…[ 9 ]. A progressive increase in pH with age was also observed in Muscovy ducks [ 22 ]. The differences between these latter results and those of this study could be explained by differences in the age periods considered and in the genetic types.…”

“…Other studies observed that luminance and redness index decreased significantly with age when they studied 20-, 24-, and 28-week-old cockerels [ 10 ]. In Muscovy ducks, it was also observed that ducks older than 10 months had darker muscles than younger ducks [ 22 ]. The red index and hue of the wishbone and brightness of the thigh and tail assembly of females were lower than those of males.…”

“…In contrast, it was recorded that meat pH values were higher at l, 4, 8, 12, and 24 h in 24-and 28-week-old local chickens than in 20-week-old chickens in a study conducted by Tougan et al [9]. A progressive increase in pH with age was also observed in Muscovy ducks [22]. The differences between these latter results and those of this study could be explained by differences in the age periods considered and in the genetic types.…”