The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43879994" target="_blank" >RIV/62157124:16270/22:43879994 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1080/00071668.2022.2035674" target="_blank" >https://doi.org/10.1080/00071668.2022.2035674</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/00071668.2022.2035674" target="_blank" >10.1080/00071668.2022.2035674</a>

Result language
angličtina
Original language name
The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres
Original language description
1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcases from each group of ducks were investigated, and 24 carcases from each type of production were stored under vacuum or in air at 3 degrees C +/- 1 degrees C. Sample analyses were conducted after 1, 3, 6 and 9 d of storage. 2. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl: DPPH), thiobarbituric acid reactive substances (TBARS) and free fatty acids in the breast, thigh and wing muscles were determined. 3. The antioxidant capacity of meat from conventional ducks was higher than that from organic and wild ducks. The muscles of organic and wild ducks were more susceptible to secondary oxidation (particularly when stored in air) than conventionally-raised birds. The free fatty acid levels in samples of breast and thigh meat from wild ducks on the last day of storage were higher than in conventional and organic ducks. 4. The results showed that the oxidation status of meat from conventional ducks was more stable during refrigerated storage than the meat of organic and wild ducks.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40301 - Veterinary science

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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