The Journal of Applied Poultry Research recently published a piece titled “Razor blade shear method for evaluating duck breast meat and tendon texture.”

Few studies have been conducted on duck meat quality characteristics. A team at the North Carolina State University (Raleigh, NC) and the Department of Food, Nutrition and Packaging Sciences, at Clemson University conducted this research project to understand the effects of “sex, bird size, and marination treatment on breast (pectoralis major) fillet weight, cook yield, and Warner-Bratzler (WB) shear values.” The project also used a razor shear to isolate connective tissue in breast meat. Duck breast meat frequently elicits consumer complaints regarding toughness. The TA.XTPlus Texture Analyzer fitted with a TA-7 Warner-Bratzler knife fixture with guillotine block was used to conduct this research.

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Find out more about meat, fish, and poultry testing on the TTC website