Technological investigation into duck meat and its products - a potential alternative to chicken. Issue 4 (1st December 2019)

• Record Type: Journal Article
• Authors: Biswas, S.; Banerjee, R.; Bhattacharyya, D.; Patra, G.; Das, A.K.; Das, S.K.
• Is Part Of: World's poultry science journal. Volume 75:Issue 4(2019)
• Page Start: 609
• Page End: 620
• Publication Date: 2019-12-01
• Subjects: duck meat -- meat composition -- traditional duck meat products -- ready to eat products; Poultry -- Periodicals; Poultry -- Diseases -- Periodicals; Poultry -- Breeding -- Periodicals; 636.505
• DOI: 10.1017/S004393391900062X
• Languages: English
• ISSNs: 0043-9339

Abstract

Abstract : Duck production has the potential to play a major role in agricultural economy. Asian countries alone contribute 84.2% of total duck meat produced in the world. Driven by the demand of processed foods among consumers, the global duck meat market is expected to grow at a steady pace, reaching a value of about $11.23 billion in the coming years. Duck meat has higher muscle fibre content in breast meat compared to chicken, and is considered as red meat. Moreover, due to a higher fat content (13.8%) than chicken and a stronger gamey flavour, duck meat can be less appreciated by the consumer. Development and diversification of ready-to-eat duck meat products is expected to increase consumption levels. Hence, the status of duck meat production, physicochemical properties, processing, including traditional products, and development of novel value-added ready-to-eat products from spent duck meat is discussed in detail to explore its importance as an alternative to chicken.