CONSUMER ACCEPTABILITY AND QUALITY ATTRIBUTES OF DUCK MEAT AS INFLUENCED BY FROZEN STORAGE
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Abstract
Consumer acceptability, consumption pattern and preference for duck meat among
Nigerians were investigated through a field survey of 240 randomly selected respondents
using a well structured questionnaire.
It was found that duck meat was acceptable and rated highly by most of the respondents.
Consumption of duck meat was constrained by availability, inability of potential
consumers to slaughter the live bird and other taboos. The potential consumers are ready
to patronize established meat shop for duck meat.
The effect of frozen storage on the quality attributes of duck meat was also examined.
Dressed and film packaged duck meat was stored at -20oC for 6 weeks. Percentage weight
loss, pH, water holding capacity, cooking loss and sensory quality (colour, juiciness,
tenderness, flavour and overaIl acceptability) scores of the meat samples as the storage
duration increased were determined. Weight loss, pH and cooking loss increased with
storage.time, while water holding capacity decreased. Sensory quality scores for colour,
juiciness, flavour and overall acceptability decreased with increase in storage duration,
but significant differences were not obtained (P > 0.05) until the 6th week in storage.
Duck meat could be stored under freezing conditions for at least a month without any
deleterious effect on meat quality.