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| Effect of Postmortem Carcass Scalding and Chilling on Duck Meat Quality |
| LI Yu，SHI Xue，LU Jin-feng*，WANG Ya-jing |
| Anhui Baodi Meat Food Co. Ltd., Huaibei 235000, China |
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Abstract In this study, response surface methodology （RSM） was employed for an investigation into the effects of postmortem scalding and chilling of carcasses at different temperature for different periods of time on duck meat quality. A quadratic regression model with a high goodness of fit and high significance was set up. Our results showed that postmortem scalding and chilling of carcasses carried out at 64 ℃ for 187 s and at 13 ℃ for 50 rain, respectively resulted in a duck shear force of 51 N,
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2011, Vol. 25 
