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Current Research in Poultry Science
  Year: 2011 | Volume: 1 | Issue: 1 | Page No.: 1-11
DOI: 10.3923/crpsaj.2011.1.11
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Potential Application of Duck Meat for Development of Processed Meat Products

N. Huda, A.A. Putra and R. Ahmad

Recently, duck farming has been quickly growing, but processed products from duck meat are still not easy to find. Investigating duck meat qualities can provide basic information to improve duck meat utilization. The development of duck meat products on ready-to-cook and ready-to-eat market scales production is expected to increase the cycle and improve consumption of non-chicken meat-based protein. Here, the nutritional and physicochemical properties of duck meat, world duck meat production, processed duck meat including traditional duck meat products, duck meat marketing, the development of new value-added ready-to-cook and ready-to-eat products from duck meat will be discussed to explore the potential of duck as a source of waterfowl meat.
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  •    The Effect of Low-dose Ochratoxin A (OTA) Fed in Ducks on Blood Haematological Profiles and Histopathological Alterations
  •    Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation
  •    Carcass and Organoleptic Characteristics of Duck Meat as Influenced by Breed and Sex
  •    An Assessment of the Factors Influencing the Consumption of Duck Meat in Southern Nigeria
How to cite this article:

N. Huda, A.A. Putra and R. Ahmad, 2011. Potential Application of Duck Meat for Development of Processed Meat Products. Current Research in Poultry Science, 1: 1-11.

DOI: 10.3923/crpsaj.2011.1.11






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