The meat of duck : production and main characteristics

Abstract

After reviewing the economic importance of duck meat in France (128,000 t produced in 1993) some characteristics of this type of meat are then described. Duck meat is produced mainly from Muscovy ducks which exhibit greater muscle development and have less fatty carcasses than Peking ducks. Like chicken meat, duck meat is lean (breast meat contains only 2% lipid), and rich in polyunsaturated fatty acids. However, unlike chicken meat, duck meat is red. Duck muscles contain mainly red muscles fibers (between 70 and 90% in the breast). This structural characteristic determines in part the technological and sensory properties of the meat (pH, colour, tenderness, juiciness, flavour).