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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 ,
R. BANERJEE ,
D. BHATTACHARYYA ,
G. PATRA ,
A.K. DAS  and
S.K. DAS
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.

Keywords

duck meatmeat compositiontraditional duck meat productsready to eat products
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 4 , December 2019 , pp. 609 - 620
Copyright
Copyright © World's Poultry Science Association 2019 

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