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Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0℃
2012
Korean Journal for Food Science of Animal Resources
The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at 0 o C for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 (26.69 µmol/g), and then it rapidly decreased to
doi:10.5851/kosfa.2012.32.4.428
fatcat:cbyyxdhghjcmhhvv5lft5aa64u