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- W1566865093 abstract "Introduction Intramuscular fat (IMF) is involved in determining meat quality, particularly nutritional and sensory characteristics and conservation ability (Rabot, 1998). As lipid levels in poultry meat are low (about 1 to 2% in breast meat of turkey and chicken, Rabot, 1998), the relationship between lipid levels and sensory characteristics has received little attention. However, lipid levels are higher in duck meat than in chicken and turkey meat (Baeza et al., 2002). Different genotypes of ducks are used to produce meat around the world, including common ducks such as Pekin ducks (Anas platyrhynchos), Muscovy ducks (Cairina moschata) and crossbred ducks such as mule ducks (crossbreed between a common female and a Muscovy male, hinny ducks being the reverse crossbreed). Overfeeding significantly increases lipid levels in duck meat (Auvergne, 1992). Using different duck genotypes (Muscovy, Pekin, mule and hinny) combined with two feeding levels (ad libitum vs overfeeding) Chartrin et al. (2006) were able to obtain a wide range of lipid levels in breast muscle (from 2.26 to 7.57%). In the present study, this same model was used to analyze the influence of IMF levels on the sensory attributes of duck breast meat: flavour, juiciness and tenderness evaluated by sensory analysis and objective measurement of shear force values, cooking loss and colour." @default.
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- W1566865093 date "2007-09-02" @default.
- W1566865093 modified "2023-09-24" @default.
- W1566865093 title "Effects of lipid levels on sensorial characteristics of duck breast meat" @default.
- W1566865093 hasPublicationYear "2007" @default.
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