Department of Animal Products Technology & Marketing F/o. Veterinary and Animal Sciences, West Bengal University ofAnimal and Fishery Sciences, 37, Kshudiram Bose Sarani, Kolkata - 700037 (WB).
A study was conducted to compare the quality of duck sausages prepared from prime euts (breast, thigh and drumstick) and nonprime cuts (neck, wing, back and organ meats) of spent ducks. The sausages prepared from prime and nonprime cuts differed significantly in terms of pH, moisture, protein, fat, emulsion stability, TBA and TPC but these did not differ in sensory qualities like appearance, flavor, tenderness and overall acceptability. It is concluded from the studies that low value cuts (nonprime) from duck carcasses can also be utilized for processing food quality sausages.
Sausages, prime, non-prime cut, spent duck
