Consumer’s perception on duck meat attributes and dishes the consumers prepare to consume duck meat

Abstract

Consumers purchasing duck for meat purpose were interviewed for their liking of duck meat, the dishes they prepared for consumption and their perception on duck meat or duck product. This study was conducted on consumers purchased duck from regional station of ICAR-Directorate of Poultry Research. The average weight of the birds purchased by the consumers was 1.76±0.12 kg. For meat purpose more than 60 % preferred White Pekin followed by Desi and Khaki Campbell. The dishes consumers prepared from duck meat, maximum (62%) informed for Duck meat Kasha (semisolid gravy), followed by Duck meat curry. Good taste of duck meat was informed by a majority of consumers (66.87%). Other positive attributes of duck meat as percepts by the consumers were medicinal value, appealing colour, taste like mutton or chevon or desi chicken and better digestion. Maximum (56.57%) respondents reported no negative attributes however, some respondents reported negative attributes of duck meat like difficult to process (scalding), dishes preparation require more condiments than chicken, fishy odor if meat preparation is not consume hot and meat takes more times to boil than chicken. The study revealed that though duck meat is liked by the consumers purchasing duck for meat purpose but the negative attributes as reported by them may be looked into by the researcher for popularization of duck meat amongst the consumers.