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The effect of freezing storage on the chemical and physical composition of meat of male duck and goose. | ||
| Mesopotamian Journal of Marine Science | ||
| Article 1, Volume 23, Issue 1, 2008, Pages 117-128 PDF (0 K) | ||
| Authors | ||
| Munir A. Jasim; Saher Sabih George | ||
| Abstract | ||
| A Study was carried out on male Duck and Geese at age 12 and 16 weeks respectively carcasses were slaughtered and the feathers were removed and intestines were taken off, then they were cut in to main cuttings leg and breast and warped by polyethylen. A study was then made on the chemical and physical properties were followed for frozen meat leg and Goose in both ducks and geese at -18 ± 2 Cº for 0.15, 30.45, 60, 75, and 90 days and the results were analyzed statistically to determine the effect of meat type (source), period of storage and the interference among them on the a mean value by adapting R.L.S.D. at P<0.05. there was a significant increase at level P<0.05 in total volatile nitrogen and free fatty acid with increasing the frozen storage period the means dropped significantly at level P<0.05 through out these periods 0.15 and 30 days of frozen storage then they stored to increase significantly at level P<0.05 at periods 45, 60, 75 and 90 days by freezing storage for both pH and Water Holding Capacity, while there were no significant differences on pH and Water Holding Capacity depending on the meat type for leg and breast for duck and geese. | ||
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