염지와 훈연 오리고기의 생산 1 . 염지와 훈연 오리고기의 판구이 수율 및 풍미평가 = Processing of Brine Soaked and Smoked Duck Meat 1 . Pan - broiling yield and sensory evaluation of brined or smoked duck meat

다국어 초록 (Multilingual Abstract)

Studies were conducted to determine the effect of treatments such as brining, smoking, and soaking into LS(liquid-smoke)-brine on the consumer sensory panel, percentage of deboned meat or legs, and pan-broiling yield of sliced duck meat. Duck carcasses supplied from market were classified by 800g(small), 1,000g(medium), and 1,200g(large) of weight. Deboned yields of duck carcass representing 3 weight classes as small, medium. and large were 67.8%. 66,8%. and 58.5% of initial weight, respectively, but the total weight of deboned meat increased as carcass weight increased. Pan-broiling yield of smoked legs were 75.5% as increased about 4% more than other treatments. Pan-broiling yield of deboned meat from carcass without legs were ranged from 40.5% to 43.8%. Pan-broiled duck meats treated with brine or smoking were considered to be equally acceptable for tenderness and preferred to water soaked duck meat as the control by the 32-member of consumer panel.