ZFCJ.htm

NR ZFCJ

AU Pingel,H.

TI Improvement of carcass and meat quality of ducks and geese

QU Fleischwirtschaft 2006; 86: 101-105

PT article

AB Production of ducks and geese accounts for about 7% of the total world poultry meat production but is concentrated in China and South-East Asia. In Germany duck and goose meat consumption per head amounts to 0.92 kg and 0.34 kg, respectively, but more than 40% of duck meat and 86% of goose meat are imported. The carcass quality of ducks and geese will be improved by selection for higher breast muscle percentage and lower feed conversion ratio. Such selection does not affect meat quality of ducks. Low energy content of the diet does not decrease the carcass fat content, because it will be compensated by higher feed intake. But nutrition can influence the fatty acid profile. Because of the high percentage of red muscle fibres, waterfowl has no disposition for PSE-meat. Stress before slaughter results in increased pH values, especially in the leg meat. The bacterial contamination of the carcass of ducks was increased by pre-slaughter stress. Incorrect stunning and high scalding temperatures affect the appearance of the carcasses. Waterfowl have a prolonged rigor mortis. Pre-rigor cutting of the muscles increases meat toughness. The duration of frozen storage is limited because of oxidation of unsaturated fatty acids in the depot fat

SP deutsch

PO Deutschland

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