CERTAIN QUALITATIVE CHARACTERISTICS OF STORED DUCK CARCASSES

Male and female Khaki Campbell ducks were slaughtered at 3, 5, 7, 9 an d 11 months of age. The ready-to-cook carcasses were packed and stored under refrigeration (4-degrees +/- 1-degrees-C) for 60 and 120 hr, an d under frozen condition (-18-degrees +/- 1-degrees-C) for 25 and 50 d ays. The total aerobic and psychrophilic counts of duck carcass surfac e increased significantly both during refrigerated and frozen storage. Carcasses frozen for 25 days had slightly higher counts than the fres h ones. Surface counts for yeasts and moulds increased significantly d uring refrigerated storage of 120 hr and slightly during frozen storag e. Rancidity (TBA values) increased significantly with the storage per iod. Organoleptic scores for tenderness, juiciness and flavour were si gnificantly higher in 3-month-old ducks. In general as the age increas ed the scores tended to decrease. Breast meat had superior juiciness s cores than thigh meat. All the organoleptic scores were significantly superior in fresh carcasses and decreased during storage conditions an d period.