Effects of postmortem temperature on the physicochemical characteristics of prerigor Pekin duck breast muscles.

The effects of postmortem (PM) temperature on prerigor Pekin duck breast muscle quality were assessed. Breast meat was obtained from 90 ducks within 15 min PM and then divided into 3 storage temperature groups at 0, 15, and 30°C for 24 h PM. Results revealed that the meat stored at 0°C had a higher pH value than that stored at 30°C. The R-value tended to increase between 15 min, 2 h, and 24 h PM, whereas the water-holding capacity decreased significantly (P < 0.05) with increasing storage time. The drip loss of treatment in meat stored at 30°C was higher than in those stored at 0 and 15°C. As storage periods increased, cooking loss of meat stored at each temperature increased significantly (P < 0.05) at 2 h, but storage temperature does not affect cooking loss of duck breast muscle. The shear force of breast meat at 24 h PM had the lowest value, but meat stored at 30°C increased at 2 h and decreased at 24 h PM. Meat stored at 15°C showed a longer sarcomere length than meat stored at 0 and 30°C. The rate of muscle shortening was high during the 2 h PM for meat at the 3 temperatures. It is concluded that the different temperatures in the range of 0 to 30°C affected the muscle shortening or meat quality of the duck breast meat.