Examination of pH Fluctuations and Lipid Characteristics in Duck-Chicken Breast over Time
Abstract
The quality and features of meat products in animals are determined by factors such as pH and lipid properties. In order to comprehend and maximize the flavor and lifespan features of meat, as well as to enhance the overall evaluation and customer acceptance of meals originating from birds, it is imperative to keep an eye on pH and lipid properties. In this paper, we analyze the pH, lipids in duck and chicken breast meat over time. We gathered the sample from thirty ducklings and thirty broilers that were forty-three days old.We measure the pH of meat specimens at different periods after death, as well as the features and fatty components of the meat at various storage times. The pH levels of the two breasts did not differ considerably until 40 minutes after the death, at which point the duck breast had a significantly lower pH than the chicken breast. We analyzed the redness (a*) and lightness (L*) values for both breasts. Then, over the course of the storage periods, we evaluate the loss of cooking, shear pressure, TBARS values and fatty acids.
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