Prolonged Period of Keeping and Tenderizing of Duck Meat by Using Non-Traditional Methods

H. Abdulridha Al-Asadi, Majid

doi:10.33762/bagrs.2013.111359

	Prolonged Period of Keeping and Tenderizing of Duck Meat by Using Non-Traditional Methods
Basrah Journal of Agricultural Sciences
Article 35, Volume 26, Issue 1, 2013, Pages 349-358 PDF (0 K)
DOI: 10.33762/bagrs.2013.111359
Author
Majid H. Abdulridha Al-Asadi
Abstract
this study, low prices local plants such as Fenugreek plant . were used in the improvement of tenderness of meat of culled ducks. Different concentrations of Fenugreek plant extraction were prepared .Meat samples were immersed in the extractions for 24 hours .Control group was not treated with Fenugreek extraction .Samples were washed with distilled and divided into 3 groups for physical and organoleptic tests .the third groups was stored under -18C for 30 and 60 days. Results showed significant different (p≤0.05) for moisture content by the effect of Fenugreek use .the highest value was for fresh meat treated with (treatment 1) extraction (71.00) .the lowest cooking loses and per wide values were registered in the group of(treatment 1)Fenugreek .Frozen storage and the use of Fenugreek extraction had no significant effects on the content of free fatty acid .moisture content and cooking loss percentages were significantly (p≤0.05)lower in the frozen meat . peroxide values were increased in significantly by the effect of freezing .Generally, as Fenugreek treated samples had higher(p≤0.05) values for color and juiciness,while no significant differences were found for flavor, tenderness and overall acceptance traits.
Keywords
fenuhreek; Local Duke; Meat

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