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American Journal of Food Technology
Year: 2012  |  Volume: 7  |  Issue: 1  |  Page No.: 29 - 33

Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature

P. Kanagaraju and A. Subramanian    

Abstract: Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. The storage studies were conducted at an interval of 15 days up to 90 days. The dressing percent, giblet percent, percent meat and bone yield were 53.84, 0.91, 61.22 and 29.92, respectively. Average cooking yield of the pickle was 58.4%. The mean per cent values for moisture, crude protein, ether extract, salt and total ash of the freshly prepared pickle were 33.12, 19.85, 39.86, 2.13 and 3.35, respectively. The Thiobarbuturic acid, free faty acid, peroxide, acid values and total viable count and yeast and mould count did not increase significantly (p<0.05) during the storage at room temperature up to 90 days. The pathogenic bacteria like Salmonella spp., Staphylococcus spp., Clostridium spp. and E.coli were absent in the pickle during the entire storage period. The sensory scores also revealed that the pickle was acceptable even up to 90 days storage. Hence it can be concluded that an acceptable meat pickle with storage stability up to 90 days at room temperature can be prepared from duck hen meat.

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