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. 2014 Nov;94(14):2846-9.
doi: 10.1002/jsfa.6416. Epub 2013 Oct 21.

Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles

Chien-Chang Liao  1 , Rong-Ghi R Chou
Affiliations

Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles

Chien-Chang Liao et al. J Sci Food Agric. 2014 Nov.

Abstract

Background: Duck muscle is a popular source of red meat in Asia. However, information regarding the postmortem proteolysis of skeletal muscle between duck species is very limited. Therefore, the purpose of this study was to compare the postmortem calpain and desmin degradations between Pekin (PD) and Muscovy (MD) duck breast muscles stored at 5°C.

Results: The pH and μ/m-calpain activity were not different (P > 0.05) between PD and MD postmortem muscles. However, μ-calpain activity and desmin content decreased more rapidly (P < 0.05) in PD than in MD samples.

Conclusion: Therefore, our results suggest that the postmortem proteolysis is more rapid and extensive in breast muscle from PD compared to MD.

Keywords: calpain; desmin; duck skeletal muscle; postmortem proteolysis.

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