Evaluation of Marketed Duck Carcasses

Twenty Egyptian balady ducks were freshly slaughtered andprepared at different poultry shops in Dakahlia Province., A totalof sixty random samples (20 from each of skin, liver and gizzard)was separated under sanitary precautions for organoleptic, pHand bacteriologically examined. For heavy metal residuesdetection, 40 samples of muscle and liver (20 for each) from thesame examined ducks were taken. Another five duck carcasseswere bacteriologically examined before and after treatment withLactic acid 2% for 2 minutes.Organoleptic examination:The results revealed that out of 20 examined fresh duckcarcasses 18, (90%) were found normal in colour, odour, tasteand consistency.Hydrogen ion concentration (pH value):The mean value of pH of the. examined duck carcasses was6.7 with a maximum 7.5 and minimum 6.6. The highestfrequency of pH value was found between 6.7 < 6.8 (35%),followed by 6.6 < 6.7 (25%), 6.8 < 6.9 (15%), 6.9 < 7 00%) 7 - <7.5 00%) and 7.5 - < 7.6 (5%).