Journal of Agricultural Science and Food Technology

Research Paper|Published January 2020|Vol.6 (1):7-18

https://doi.org/10.36630/jasft_19059

 

 

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

 

Finagnon Josée Bernice HOUESSIONON^1*, Gabriel Assouan BONOU^1,5, Chakirath Folakè Arikè SALIFOU¹, Mahamadou DAHOUDA², Tossou Jacques DOUGNON³, Guy Apollinaire MENSAH⁴, Sallou BANI KOGUI¹ and Issaka YOUSSAO ABDOU KARIM¹

 

1Laboratory of Animal Biotechnology and Meat Technology, 

Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, 

University of Abomey-Calavi, 01 BP 2009, Cotonou, Republic of Benin.

2University of Abomey-Calavi, Faculty of Agronomic Sciences, Republic of Benin.

3Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, 

University of Abomey-Calavi, 01 BP 2009, Cotonou, Republic of Benin.

4Agricultural Research Center of Agonkanmey,National Institute of

Agricultural Research  of Benin, 01 BP 884, Cotonou, Republic of Benin.

⁵North Agricultural Research Center, National Institute of Agricultural Research of Benin, 01 BP 884, Cotonou, Republic of Benin.

 

 

ABSTRACT

Muscovy duck is the most reared palmiped species in Benin. However, no scientific data exist on its meat quality. The objective of this study was to evaluate the technological and organoleptic qualities of meat from this species reared in South-Benin. Data on technological and organoleptic qualities were collected on 40 ducks. Females’ breast muscle pH was lower than that of males during the 48-h post-mortem (p<0.001). The breast and the thigh muscles pH and temperature and the water holding capacity varied significantly with animal age at slaughter (p<0.001). The breast muscle red index of females was higher (p<0.05) than that of males. On the contrary, it was lower in females (p<0.01) than in males for the thigh-drumstick. The lightness decreased (p<0.05) with ducks age in both muscles. The red index of the breast and of the thigh-drumstick increased gradually with ducks age. The red index decreased progressively from 24 to 48 h post-mortem (p<0.05). The yellow index was correlated with the lightness and the red index. The pH was positively correlated with lightness, yellow index, and temperature (p<0.05). Flavor, tenderness and juiciness of females were higher than those of males, regardless of the cooking method. The tenderness and the juiciness of 4 to 6 months old ducks were higher than those of birds older than 10 months (p<0.01). Breast meat was more appreciated by the jury than thigh meat (p<0.001). The technological and organoleptic qualities of Muscovy duck meat depend significantly on sex and birds’ age at slaughter.

 

Keywords: Muscovy duck, Meat, pH, Temperature, Colour, Tasting, Benin.

 

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