Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional charact...

Full description

Bibliographic Details
Main Authors:	Juni Sumarmono, Samsu Wasito
Format:	Article
Language:	English
Published:	Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science 2010-01-01
Series:	Animal Production: Indonesian Journal of Animal Production
Subjects:	spent duck meat processing functional characteristics emulsion type meat product
Online Access:	http://animalproduction.net/index.php/JAP/article/view/280

Similar Items

Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market
by: Pitchaporn Ungkusonmongkol, et al.
Published: (2024-09-01)

QUALITY AND SHELF LIFE EVALUATION OF NUGGETS PREPARED FROM SPENT DUCK AND SPENT HEN MEAT
by: Rajesh Kumar, et al.
Published: (2015-12-01)

Detecting Donkey Meat Adulterated with Duck Meat by Portable Fluorescence Quantitative PCR
by: Tianyuan ZHU, et al.
Published: (2023-05-01)

Microbiological Profile of Meat from Pekin Ducks During Refrigerated Storage in Air and Vacuum
by: R Hulankova, et al.
Published: (2024-09-01)

ASSESSMENT OF MICROBIAL LOAD OF SAUSAGES PREPARED FROM DIFFERENT COMBINATION OF SPENT DUCK AND SPENT HEN MEAT
by: Rajesh Kumar, et al.
Published: (2016-12-01)

Recent progress of fat reduction strategies for emulsion type meat products
by: Haozhen Zhang, et al.
Published: (2022-01-01)

PHYSICAL CHARACTERISTICS OF CULLED MAGELANG DUCK MEAT AFFECTED BY AGING AND MARINATION IN GINGER EXTRACT
by: U. Suryanti, et al.
Published: (2015-09-01)

Study on the infection characteristics and pathogenesis of duck circovirus 1 in Cherry Valley meat ducks
by: Hanqing Li, et al.
Published: (2025-02-01)

Effect of incorporation of various toppings in spent hen meat chips
by: Sule Pratik Yashodhan, et al.
Published: (2022-09-01)

The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics
by: Seher Kaya, et al.

COMPARISON OF PHYSICO-CHEMICAL AND SENSORY QUALITY OF SAUSAGES PREPARED FROM SPENT DUCK AND HEN MEAT
by: Rajesh Kumar, et al.
Published: (2016-06-01)

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage
by: Dong-Min Shin, et al.
Published: (2022-01-01)

Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats
by: Subhasish Biswas, et al.
Published: (2006-06-01)

Effects of Gynura procumbens extract supplementation on growth performance, carcass traits, antioxidant capacity, immunity and meat quality of meat ducks
by: Gaoxiang Ai, et al.
Published: (2024-12-01)

Effect of Garlic Powder on Duck Luncheon Meat Quality
by: Can OUYANG, et al.
Published: (2024-06-01)

Use of Cedrela odorata gum exudate in the preparation of meat products
by: Diana Ferrer de Chacín, et al.
Published: (2010-11-01)

EFFECT OF PROBIOTIC PREPARATES WITH DIFFERENT STRAIN ON MEAT PRODUCTION OF BROILER DUCKS
by: J. WEIS, et al.
Published: (2023-11-01)

Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality
by: Linli Zhang, et al.
Published: (2023-11-01)

Proteomic-metabolomic combination analysis reveals novel biomarkers of meat quality that differ between young and older ducks
by: Tiantian Gu, et al.
Published: (2024-04-01)

Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
by: Hailei Sun, et al.
Published: (2025-01-01)

Effects of genotype and sex on carcass composition, meat quality, digestive tract morphometries and leg bone dimensions of spent parent Pekin ducks
by: Marcin Wegner, et al.
Published: (2024-12-01)

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
by: Man Zhang, et al.
Published: (2023-09-01)

The Impact of Different Relative Humidity Levels on the Production Performance, Slaughter Performance, and Meat Quality of White Pekin Ducks Aged 4 to 42 Days
by: Dongyue Sun, et al.
Published: (2023-11-01)

Identification of stable reference genes for quantitative gene expression analysis in the duodenum of meat-type ducks
by: Fei Shui, et al.
Published: (2023-04-01)

Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load
by: Mohamed F.A. Farghly, et al.
Published: (2023-01-01)

Application of Emulsion Gels as Fat Substitutes in Meat Products
by: Yuqing Ren, et al.
Published: (2022-06-01)

Growth performance, carcass traits, meat quality, and blood variables of small-sized meat ducks with different feed efficiency phenotypes
by: Xiaofan Li, et al.
Published: (2023-08-01)

Research note: differential heterosis of spent laying hens’ carcass characteristics and meat quality in reciprocal crosses between White Leghorn and Beijing-You chickens
by: Hanhan Yang, et al.
Published: (2024-11-01)

Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat
by: Jiaqi Shao, et al.
Published: (2024-01-01)

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
by: Gaiming Zhao, et al.
Published: (2024-03-01)

CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
by: Leskova S.Y., et al.
Published: (2016-06-01)

Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat
by: Cristian Ovidiu Coroian, et al.
Published: (2022-12-01)

ANALYSIS OF THE POULTRY MEAT MARKET AND JUSTIFICATION OF EXPANDING ITS RANGE
by: A. Makarynska, et al.
Published: (2023-03-01)

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
by: Wong Ming-Min, et al.
Published: (2023-06-01)

Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat
by: Yumin FENG, et al.
Published: (2023-02-01)

The effect of instant tea on the aroma of duck meat
by: Xieyuan Liu, et al.
Published: (2024-06-01)

The Effect of Breadfruit Leaf Flour (Artocarpus altilis) on Number of Blood Cells And Correlation Between Cholesterol Blood and Meat of Tegal Ducks 10 Weeks Age
by: Elly Tugiyanti, et al.
Published: (2017-08-01)

The influence of relative humidity during the first 21 days post-hatch on the production performance, biochemical indices, and meat quality of Pekin ducks
by: Dongyue Sun, et al.
Published: (2024-12-01)

Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid
by: Wenfu Hou, et al.
Published: (2021-01-01)

Effects of rosemary extract supplementation in feed on growth performance, meat quality, serum biochemistry, antioxidant capacity, and immune function of meat ducks
by: Yuezhou Yao, et al.
Published: (2023-02-01)