Changes of Ultra-Structure and Tenderness of Duck Meat Under Curing Treatment
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Abstract:
The effect of curing treatment on duck meat tenderness was investigated. Fresh duch meat samples were cured in 20, 40, 60 and 80 g/L NaCl solution, respectively, for further analysis. The results of DSC thermograms of tissue showed that the shear values and the maximum temperatures of thermal denaturation were decreased with increasing NaCl concentration. Cured with NaCl solution enhanced the structural damage to the myofibrils, especially with the NaCl concentration of 20~40 g/L.
