Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 499-504
DOI: https://doi.org/10.20546/ijcmas.2019.812.066


Effect of Conventional and Scientific Slaughtering Methods on Duck Meat Quality
N. Bhaskar*, S. Biswas, G. Patra and S. Kumari
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 037, India
Department of Livestock Products Technology, Bihar Animal Sciences University, Patna-600 012, India
*Corresponding author
Abstract:

The present research has been conducted to evaluate both the effect of conventional and scientific methods of slaughtering in order to identify microbial risks related to the various stages of slaughtering the Ducks. Meat samples have been obtained from various locations and are being analyzed by microbial, physicochemical and sensory parameters. It has been found that the duck level, slaughtered by conventional method, is significantly greater than in scientific methods than total plate counts (TPC) and psychotropic counts. The pH, water holding capacity (WHC) of the duck slaughtered with conventional method and extract release volume of duck were significantly lower than the scientific method. The value of the conventional method thiobarbituric acid (TBA) was also higher than that of the scientific method. The meat collected from traditionally raised birds was contaminated at an early stage due to poor hygienic practices.


Keywords: Duck, Duck meat quality, Conventional and scientific methods
Download this article as Download

How to cite this article:

Bhaskar, O. N., S. Biswas, G. Patra and Kumari, S. 2019. Effect of Conventional and Scientific Slaughtering Methods on Duck Meat Quality.Int.J.Curr.Microbiol.App.Sci. 8(12): 499-504. doi: https://doi.org/10.20546/ijcmas.2019.812.066