This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

• 안종성(세종대학교 조리외식경영학과) | Ahn, Jong-Sung
• 김세한( 경기대학교 외식조리관리학과) | 김세한
• 김나연( 경기대학교 외식조리관리학과) | 김나연