Smoked Product from Duck Meat

L.S Palomar and TF.C ArgaƱosa


Six pork hindlegs, six 3-month old and six 2-year old Pekin ducks (represented as Treatments I, II and III, respectively) were processed into ham and smoked duck meat using the combination injection and dry cure method of curing. Results indicate that the three treatments had essentially similar physical and chemical composition except for pH and ether extract. Treatment III had the highest pH while treatment II had the highest ether extract content. Sensory evaluation made on the products after a seven-day aging period showed significant differences in organoleptic characteristics among the three treatments, except for off-flavor, saltiness, and general acceptability. Color, flavor, tenderness and juiciness scores for smoked duck meat were significantly higher than those for ham. Furthermore, the 3-month-old smoked ducks had the highest scores on most of the organoleptic qualities evaluated including general acceptability. Color and tenderness significantly decreased in smoked duck meats after 3-month storage while the reverse was true in ham. Smoked duck meat and ham had essentially similar sensory qualities except for tenderness regardless of storage. Ham was significantly more tender but had lower thiobarbituric acid (TBA) value. Regardless of species, the processed products stored for one week had significantly higher scores for flavor, tenderness, and general acceptability. However, these processed products were significantly lower in off-flavor, saltiness, and TBA value.

Annals of Tropical Research 1(2):(1979)
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