Meat Physical and Chemical Tests Male Iraqi Wild Ducks (Mallard) Tenderized with Different Levels of Citric Acid

Abstract

At this study, the meat of male wild ducks (Mallard) was used. After slaughter and cleaning, tenderization treatments were carried out with citric acid, which were as follows; A: Negative control treatment (soaking with distilled water only) for 24 hours. B: Positive control treatment (tenderizing with date vinegar at a rate of 100 ml/ liter of distilled water) for 24 hours. C, D and E were tenderizing treatment with citric acid at a ratio of 100, 200 and 300 ml per liter of distilled water for 24 hours. The results indicate that all tenderizing treatments with citric acid, led to a significant increase in water holding capacity, with a significant decrease on the drip and cooking loss compared to the negative control treatment, in addition to a significant increase on soluble collagen, with a significant decrease on the insoluble collagen and total collagen in the citric acid treatments compared to the two control treatments. A decrease in pH was observed compared to the negative control. In protein, there was a significant increase in citric acid treatments, as for the fat, there was a decrease in the level of significance. As for ash, there were no significant differences between A and B on the one hand, C and D on the other hand.