Effect of tenderization with different solutions on some quality and sensory properties of old domestic duck meat

Abstract

A total of 24 Iraqi domestic ducks males Anas boschas, 20 months age, from 27/3/2016 until 10/4/2016, This study aimed of using some solutions, vinegar, sodium chloride, sodium bicarbonate (1% concentration) to improve the specific and sensory properties of old domestic ducks meat. The birds were brought from the research station and the agricultural experiments. Birds had brourht from Agriculture and researches center, were distributed on four experimental treatments with 6 birds per treatment:The treatments were as follows T1: control treatment (soaking with distilled water). T2: tenderized by 1%vinegar.. T3: tenderized by 1% salt (sodium chloride)T4: tenderized by 1%sodium bicarbonate. After slaughtering the birds, the carcasses were kept in the refrigerator for 24 hours, the chest and thigh cuts were separated from the carcasses, were frozen at a temperature of ± 2 ± 18 for a period of 24 hours in polyethylene bags to analysis. Results of study showed a significant decrease (P≤0.05) in the pH of the breast, thigh and drumstick cuts when using vinegar treatment and no there was significant differences in the percentage of drip, cooking and thawing loss among treatments and there was a significant increase (P≤0.05) of the vinegar treatment in sensory properties such as tenderness, juicy, flavor, texture, taste and general acceptance of the chest, thigh and drum stick compared to sodium salt and sodium bicarbonate, which a significantly exceeded (P≤0.05) in the studied sensory traits compared to the control treatment.