Skip to Main content Skip to Navigation
Journal articles

La viande de canard : production et principales caractéristiques

Abstract : After reviewing the economic importance of duck meat in France (128,000 t produced in 1993) some characteristics of this type of meat are then described. Duck meat is produced mainly from Muscovy ducks which exhibit greater muscle development and have less fatty carcasses than Peking ducks. Like chicken meat, duck meat is lean (breast meat contains only 2 % lipid), and rich in polyunsaturated fatty acids. However, unlike chicken meat, duck meat is red. Duck muscles contain mainly red muscles fibers (between 70 and 90 % in the breast). This structural characteristic determines in part the technological and sensory properties of the meat (pH, colour, tenderness, juiciness, flavour).
Document type :
Journal articles
Complete list of metadata

Cited literature [36 references]  Display  Hide  Download

https://hal.inrae.fr/hal-02714910
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 7:50:39 PM
Last modification on : Tuesday, July 20, 2021 - 4:03:45 AM
Long-term archiving on: : Friday, September 25, 2020 - 8:02:50 AM

File

114824_20080212093929557_1.pdf
Publisher files allowed on an open archive

Identifiers

  • HAL Id : hal-02714910, version 1
  • PRODINRA : 114824

Collections

Citation

Elisabeth Baéza. La viande de canard : production et principales caractéristiques. Productions animales, Institut National de la Recherche Agronomique, 1995, 8 (2), pp.117-125. ⟨hal-02714910⟩

Share

Metrics

Record views

12

Files downloads

56