Effect of chilling rates on quality of duck fatty liver

Animal products, including ‘foie gras’ (fatty liver), have to be chilled as soon as possible after slaughter. The chilling method and chilling rate are crucial and can affect the technological and organoleptical qualities of the final product. Temperature plays an important role in the determination of the texture, which is considered to be the most important quality attribute of fatty liver products. Based on its texture, three classes of fatty liver can be distinguished, i.e., soft, firm a