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Article

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks.

Poultry science - 1 Feb 2020

Kokoszyński Dariusz, Arpášová Henrieta, Hrnčar Cyril, Żochowska-Kujawska Joanna, Kotowicz Marek, Sobczak Małgorzata

Abstract excerpt

The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of 48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carcasses were dissected, and pH and electrical conductivity of the breast and leg muscles were determined 24 h...

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Identifiers

PMID: 32036972
DOI: 10.1016/j.psj.2019.09.003
PMCID: PMC7587759

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