Effect of Scalding Treatment on the Meat Quality of Cherry Valley Ducks after Slaughter

In order to obtain the best edible and sensory quality of meat duck during industrial slaughter,the study was to determine the effects of different scalding treatments on the intensity of muscle rigor and the muscle quality of cherry valley duck carcasses in four groups of 58.5℃-210 s,60℃-180 s,62.5℃-150 s and 65℃-120 s. Both high temperature short time(65℃-120 s)and low temperature long time(58.5℃-210 s)would lead to lower pH,resulting in the increase of the relative content of free water P₂₃ and the stronger transformation of water in different existing states. Meanwhile,the intensity of muscle rigor in the two treatment groups was increased,which was reflected in that the hardness,shear force and muscle contraction were significantly greater than that in the 60℃-180 s and 62.5℃-150 s treatment groups(P<0.05). At 3.75 h post-mortem,the hardness and shear force values of each treatment group increased significantly(P<0.05),and length of the muscle bundle reached its lowest value,which was shortened to over 90% of the original length. The muscle fibres of each treatment group entered into the rigor mortis stage,with maximum hardness and shear force of 3911.95 g and 6.45 N,respectively in the 65℃-120 s treatment group. At 48 h post-mortem,the solubility of myofibrillar protein decreased in all treatment groups,and the results of muscle shear force,hardness,and drip loss were consistent. Furthermore,the shear force,hardness and drip loss were the highest in the 58℃-210 s treatment group. Therefore,excessive temperature and prolonged scalding accelerate the biochemical metabolic rate of muscles could increase intensity of muscle rigor and protein denaturation degree,which leading to stronger changes in the existing state of water and lower eating quality.