Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Abstract

<p class="BODY-ABSTRACT">This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P&gt;0.05) cooking loss but significantly affected (P&lt;0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.</p>