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Technological investigation into duck meat and its products - a potential alternative to chicken

Published online by Cambridge University Press:  15 October 2019

S. BISWAS
Affiliation:
Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, Kolkata 700 037, India
R. BANERJEE*
Affiliation:
Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, Kolkata 700 037, India
D. BHATTACHARYYA
Affiliation:
Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, Kolkata 700 037, India
G. PATRA
Affiliation:
Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, Kolkata 700 037, India
A.K. DAS
Affiliation:
Senior Scientist, ICAR-IVRI Eastern Regional Station, Kolkata 700 037, India
S.K. DAS
Affiliation:
Assistant Director, Research, DREF, West Bengal University of Animal & Fishery Sciences, Kolkata 700 037, India
*
Corresponding author: rituparnabnrj@gmail.com
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Abstract

Duck production has the potential to play a major role in agricultural economy. Asian countries alone contribute 84.2% of total duck meat produced in the world. Driven by the demand of processed foods among consumers, the global duck meat market is expected to grow at a steady pace, reaching a value of about $11.23 billion in the coming years. Duck meat has higher muscle fibre content in breast meat compared to chicken, and is considered as red meat. Moreover, due to a higher fat content (13.8%) than chicken and a stronger gamey flavour, duck meat can be less appreciated by the consumer. Development and diversification of ready-to-eat duck meat products is expected to increase consumption levels. Hence, the status of duck meat production, physicochemical properties, processing, including traditional products, and development of novel value-added ready-to-eat products from spent duck meat is discussed in detail to explore its importance as an alternative to chicken.

Type
Review
Copyright
Copyright © World's Poultry Science Association 2019 

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