Abstract：Effects of ultrasound-aided pressure swing tumbling on the eating quality of duck were studied in this
investigation. After the removal of tendons, frozen duck breast ((100 ± 1) g, 5 cm × 5 cm × 4 cm) were divided into two
groups at random for vacuum tumbling (VT) or ultrasound-aided pressure swing tumbling (PST). After tumbling, the meat
color, shear force, salt-absorbing capacity and cooking loss were determined. The results showed that there were significant
differences between PST and VT in the eating quality of duck. Compared with the VT group, L* value of the PST group
increased significantly (P < 0.05), a* value decreased significantly (P < 0.05) and b* value increased significantly (P < 0.05).
Cooking loss and shear force value of the PST group decreased significantly (P < 0.05). Salt-absorbing capacity increased
significantly (P < 0.05) reaching 35.91% after 100 min treatment. In addition, a significant decrease in hardness (P < 0.05),
and a significant increase in springiness and cohesiveness were observed (P < 0.05). Therefore, PST is superior to the
traditional VT method in improving the eating quality of duck.
