From: Studies on the quality of duck meat sausages during refrigeration
Parameter | Type of meat | Storage period (days) | Overall mean | ||||
---|---|---|---|---|---|---|---|
0 | 4 | 7 | 10 | 14 | |||
Color | Raw | 7.73 ± 0.04 | 7.02 ± 0.03 | 6.67 ± 0.04 | 5.82 ± 0.03 | 5.09 ± 0.03 | 6.45A ± 0.3 |
 | Partially cooked | 7.24 ± 0.03 | 6.43 ± 0.04 | 6.22 ± 0.03 | 5.68 ± 0.04 | 5.05 ± 0.04 | 6.23B ± 0.4 |
 | Overall means | 7.49a ± 0.04 | 6.73ab ± 0.04 | 6.45b ± 0.04 | 5.75 cd ± 0.04 | 5.07d ± 0.04 |  |
Flavor | Raw | 8.03 ± 0.04 | 7.82 ± 0.03 | 7.42 ± 0.03 | 6.93 ± 0.03 | 6.55 ± 0.04 | 7.35A ± 0.3 |
 | Partially cooked | 7.98 ± 0.03 | 7.43 ± 0.03 | 6.87 ± 0.04 | 6.62 ± 0.04 | 6.31 ± 0.04 | 7.04B ± 0.3 |
 | Overall means | 8.01a ± 0.04 | 7.63b ± 0.03 | 7.15c ± 0.04 | 6.78d ± 0.04 | 6.43de ± 0.04 |  |
Juiciness | Raw | 7.82 ± 0.06 | 7.31 ± 0.03 | 7.14 ± 0.03 | 6.73 ± 0.03 | 6.42 ± 0.05 | 7.08A ± 0.2 |
 | Partially cooked | 7.44 ± 0.03 | 7.02 ± 0.05 | 6.76 ± 0.03 | 6.31 ± 0.05 | 6.17 ± 0.05 | 6.74B ± 0.2 |
 | Overall means | 7.63a ± 0.05 | 7.17b ± 0.04 | 6.95bc ± 0.03 | 6.52 cd ± 0.04 | 6.30d ± 0.05 |  |
Tenderness | Raw | 7.78 ± 0.04 | 7.52 ± 0.03 | 7.14 ± 0.03 | 6.82 ± 0.03 | 6.67 ± 0.04 | 7.19A ± 0.2 |
 | Partially cooked | 7.62 ± 0.04 | 7.58 ± 0.03 | 7.22 ± 0.03 | 6.80 ± 0.03 | 6.53 ± 0.04 | 7.15B ± 0.2 |
 | Overall means | 7.70a ± 0.04 | 7.55a ± 0.03 | 7.18b ± 0.03 | 6.81c ± 0.03 | 6.60d ± 0.04 |  |
Overall acceptability | Raw | 7.93 ± 0.02 | 7.68 ± 0.02 | 7.32 ± 0.01 | 6.84 ± 0.02 | 6.52 ± 0.03 | 7.26A ± 0.3 |
 | Partially cooked | 7.87 ± 0.03 | 7.53 ± 0.03 | 7.28 ± 0.01 | 6.74 ± 0.01 | 6.47 ± 0.02 | 7.17B ± 0.2 |
 | Overall means | 7.90a ± 0.03 | 7.61b ± 0.03 | 7.30c ± 0.01 | 6.79d ± 0.01 | 6.50e ± 0.03 |  |