The lipid oxidation of the muscles of breast and leg in dry-cured duck during processing was studied by determination of the peroxide value,TBARS value,carbonyl compounds and conjugated dienes.

• 通过对过氧化值、硫代巴比妥酸(TBARS)值、羰基值和双烯值等氧化指标的测定,研究南京板鸭加工过程中各工艺点板鸭肌肉脂肪的氧化变化。