Services on Demand
Ciência e Agrotecnologia
Print version ISSN 1413-7054On-line version ISSN 1981-1829
FARIA, Peter Bitencourt et al. Meat quality in white peking mallard (Anas Platyrhynchos platyrhynchos L. 1758 ) compared to broiler chicken. Ciênc. agrotec. [online]. 2008, vol.32, n.1, pp.213-218. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542008000100031.
Twenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken) were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system), weight loss by cooking (PPC) and shear force (FC). Mallard meat had lower (P<0.05) humidity in both leg and breast (71.77 and 74.53%, respectively) when compared with chicken meat (74.73 and 76.07%, respectively). When different cuts were compared, the breast had a higher (P<0.05) humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05) lightness (37.59 and 35.75, respectively) and higher red content (18.48 and 20.67, respectively), than the lightness (40.98 and 45.18, respectively) and red content (10.02 and 5.52, respectively) observed in chicken. The FC was higher (P<0.05) in mallard breast (4.90 kgf) than in chicken breast (2.63 kgf). Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness.
Keywords : Meat; chicken; exotic animals; quality.