Why can you eat duck medium rare and not chicken? (Main differences between duck and chicken)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “Why can you eat duck medium rare and not chicken?” and the differences between duck and chicken.
Why can you eat duck medium rare and not chicken?
Duck can be enjoyed medium rare, unlike chicken, due to its classification as red meat. Many culinary experts advocate for lower cooking times and temperatures when preparing duck breast to attain the desired pink hue in the meat.
The process of scalding at approximately 60°C, followed by immersion in molten wax at around 90°C for feather removal, seems to positively impact the overall microbial quality of the final product.
In contrast to chicken, duck breasts are not subjected to moisture injection, which means that Salmonella cannot be pushed into the meat from the outside. This distinction contributes to the unique characteristics of duck meat and its ability to be served medium rare safely. (1, 2)
What are the risks of half-cooked chicken?
Consuming chicken that isn’t fully cooked poses a significant health risk. When chicken isn’t prepared to a temperature that can reliably eliminate harmful foodborne pathogens, it increases the likelihood of foodborne illnesses.
While cooking methods like frying typically raise the exterior temperature of chicken high enough to kill surface bacteria, incomplete cooking can allow certain internal bacterial pathogens to survive, potentially leading to health risks if the meat is consumed partially cooked.
Incomplete cooking mainly relates to bacterial pathogens residing within the chicken itself. In contrast, the risk of cross-contamination primarily involves bacteria found on the surface of poultry meat or eggshells.
This risk extends to other foods, either directly or indirectly, as these bacteria can be transferred during food preparation and handling. (3, 4)
What are the most common foodborne pathogens in duck?
In addition to Salmonella, duck meat is known to carry other prevalent pathogens, including Listeria, Yersinia, Campylobacter, and the Avian Flu virus.
Research findings indicate that Campylobacter is present in approximately 32% of duck meat samples, while Salmonella is detected in about 28% of both duck meat and its various parts. (1)
What are the most common foodborne pathogens in chicken?
Poultry meat often harbors a range of pathogens, with Campylobacter and Salmonella being the primary offenders. These two pathogens, known to affect humans, can be present in significant quantities within the digestive systems of birds.
Nevertheless, it’s essential to detect their presence, even when they occur in minimal amounts, following poultry meat contamination. (5)
How is duck meat compared to chicken?
Duck meat possesses a distinct composition when compared to chicken and turkey meat. Notably, duck meat contains a higher percentage of fat than these more common poultry options. This elevated fat content in duck meat is associated with increased oxidative energy metabolism.
A study focusing on the sensory aspects of duck meat found a positive correlation between flavor and lipid content, suggesting that the higher fat levels contribute to the pronounced flavor of duck meat.
However, it’s essential to note that this higher fat content in duck meat also renders it more susceptible to oxidation when compared to chicken meat. Duck meat is valued for being a rich source of polyunsaturated fatty acids.
Consequently, during processes such as dry-curing and roasting, it’s crucial to consider the potential for oxidation and the formation of fat degradation products in duck meat due to its heightened unsaturated fatty acid content.
Duck breast is characterized by a greater abundance of muscle fibers in comparison to chicken, categorizing it as red meat. Specifically, duck breast comprises approximately 70-90% oxidative red fibers, whereas chicken breast consists entirely of white fibers.
Consequently, duck breast meat exhibits heightened redness but diminished lightness values in contrast to chicken. (6)
What happens if you eat contaminated duck or chicken?
Consuming contaminated duck or chicken can result in foodborne illnesses. Salmonella infection typically presents with common symptoms such as diarrhea, fever, and stomach cramps.
In the case of a Campylobacter infection, individuals often experience diarrhea, which may occasionally be accompanied by blood, as well as fever and stomach cramps. Nausea and vomiting may also occur alongside the diarrhea.
These symptoms usually emerge within two to five days after infection and tend to persist for about one week. They typically become noticeable within a time frame spanning from six hours to six days post-infection and last for a duration of four to seven days.
Both Campylobacter and Salmonella are frequently found in spoiled duck or chicken, collectively contributing significantly to bacterial contamination. (7, 8)
Conclusion
In this brief article, we have answered the question, “Why can you eat duck medium rare and not chicken?” and the differences between duck and chicken.
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References
1.-
PLAIN, Sara et al. Examining the safety of duck breast prepared the sous vide method. BCIT Environmental Public Health Journal, 2016.
2.-
TRUGO, Luiz C.; FINGLAS, Paul M. POULTRY | Ducks and Geese. Encyclopedia of food sciences and nutrition. L. C. Trugo and PM Finglas, Eds, p. 1498-1506, 2003.
3.-
BROWN, Laura Green et al. Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants. Journal of food protection, v. 76, n. 12, p. 2041-2045, 2013.
4.-
LUBER, Petra. Cross-contamination versus undercooking of poultry meat or eggs—which risks need to be managed first?. International journal of food microbiology, v. 134, n. 1-2, p. 21-28, 2009.
5.-
ROUGER, Amélie; TRESSE, Odile; ZAGOREC, Monique. Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms, v. 5, n. 3, p. 50, 2017.
6.-
BISWAS, S. et al. Technological investigation into duck meat and its products-a potential alternative to chicken. World’s Poultry Science Journal, v. 75, n. 4, p. 609-620, 2019.
7.-
Centers for Disease Control and Prevention [CDC]. Campylobacter (Campylobacteriosis). 2021.
8.-
Centers for Disease Control and Prevention [CDC]. Salmonella. 2023.
