Acceleration of post‐mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination

Abstract

1. The effect of lactic acid marination at 5°C on post mortem changes in breast muscle pectoralis major of spent layer Tsaiya duck was studied.

2. Myofibrils were prepared from 0.1 M and 0.2 M lactic acid marinated muscle and control (non‐marinated samples) sampled at 0, 1, 3, 7 and 14 d post mortem.

3. Changes in myofibril fragmentation index (MFI), myofibrillar proteins and Z‐line structure were examined.

4. Marination of duck breast muscle in lactic acid at 5°C enhanced fragmentation of myofibrils and degradation of myofibrillar proteins and Z‐line structure as compared to control samples.

5. In summary, lactic acid marination at 5°C can accelerate the post mortem degradation of myofibrils in Tsaiya duck breast muscle.