Int.J.Curr.Microbiol.App.Sci (2019) 8(12): 499-504 499 Original Research Article https://doi.org/10.20546/ijcmas.2019.812.066 Effect of Conventional and Scientific Slaughtering Methods on Duck Meat Quality O. N. Bhaskar 1 *, S. Biswas 1 , G. Patra 2 and S. Kumari 2 1 Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 037, India 2 Department of Livestock Products Technology, Bihar Animal Sciences University, Patna-600 012, India *Corresponding author ABSTRACT Introduction Consumption of duck meat, which is also categorised as poultry meat, has been increasing gradually in recent years and has become the third most widely produced poultry meat in the world after chicken and turkey. In Asia, duck meat occupies the second dominant position in poultry meat after chicken meat. Furthermore, there has been an increase in demand for duck meat because it is no longer considered a seasonal dish and has become acceptable to eat at any time of year. This has been promoted by modern husbandry techniques that are able to supply great quantities of duck meat (Dunn, 2008: Hird et International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 12 (2019) Journal homepage: http://www.ijcmas.com The present research has been conducted to evaluate both the effect of conventional and scientific methods of slaughtering in order to identify microbial risks related to the various stages of slaughtering the Ducks. Meat samples have been obtained from various locations and are being analyzed by microbial, physicochemical and sensory parameters. It has been found that the duck level, slaughtered by conventional method, is significantly greater than in scientific methods than total plate counts (TPC) and psychotropic counts. The pH, water holding capacity (WHC) of the duck slaughtered with conventional method and extract release volume of duck were significantly lower than the scientific method. The value of the conventional method thiobarbituric acid (TBA) was also higher than that of the scientific method. The meat collected from traditionally raised birds was contaminated at an early stage due to poor hygienic practices. Keywords Duck, Duck meat quality, Conventional and scientific methods Accepted: 07 November 2019 Available Online: 10 December 2019 Article Info