DUCK HAM QUALITY AS AFFECTED BY DIFFERENT CURING METHODS

A descriptive method of research was conducted comparing the dry curing method and wet curing method in terms of their aroma, tenderness, juiciness, texture, appearance, and acceptability. Sensory perception was used to rate their eating quality based on a rating scale made for the study. As far as the duck ham qualities of home-made hams using dry curing method and wet curing method. Aroma, tenderness, juiciness, texture, and appearance were classified as “good aroma”， “moderately tender”， “very juicy”， “smooth texture” and “appealing”， respectively. However, their overall acceptability differed as the wet curing method was described as “highly acceptable” while the dry curing method was “moderately acceptable.” Hence, using the wet curing method in manufacturing hams would be a good alternative since it gives a satisfactory outcome compared to the dry curing method, and as the result of the study would indicate, the wet curing method is highly acceptable.