Vince Pagliaroli
Well-known member
"To read the full Cornell study, go to www.sciencedirect.com and search waterfowl contaminants."
Of interest - Contaminants common in northeast waterfowl
- Thread starter Vince Pagliaroli
- Start date
Very sad. Just as alarming are the effects of domestic mallards on their wild brethren. Richard
Many years ago from similar information I stopped eating the small piece of meat next to the breastbone. It is kind of like the lateral line on fish and hold more of the chemical contamination.
I'd be a little surprised if that small muscle (the supracoracoideus) had higher levels of pollutants than the breast (pectoralis). You comment got me thinking and I specifically searched the scientific literature and didn't find anything, so I don't know what to say - maybe some bad information or something lost in translation?!?! I don't know.
There isn't really anything special about that muscle, it is the muscle responsible for the upstroke of the wing. The issue with animal body parts accumulating higher levels of pollutants, is that it is usually fattier tissues because many of the toxins are fat loving, that is why in fish the darker meat near the lateral line area holds more pollutants it is fattier (also more omega 3, so pick your poison).
I don't know what to say, but barring some specific information I missed, I think they are fine to eat. Think of it another way, if it was known that the supracoracoideus accumulated more pollutants, studies like the one posted here would separate it out and measure it specifically.
One aspect of the above referenced study I did like was that they focused on the parts of the waterfowl hunters actually eat, the breast meat, though they did include the skin (and attached subcutaneous fat) in the homogenized sample.
I agree with Tod, I don't see a physiological or structural reason why the supracoracoideus muscle would accumulate more toxins vs the other breast muscle.
I agree with Tod, I don't see a physiological or structural reason why the supracoracoideus muscle would accumulate more toxins vs the other breast muscle.
I got that from NJ F&W many years ago-it had to be the in the 90's. If it's not true I'll start eating that part again. I appreciate you looking into it, because I have been robbing myself!
Vince Pagliaroli
Well-known member
Thank you Todd for the info. Much appreciated.
That small muscle is my favorite cut of the breast meat. When I was camp cook each day when we butchered ducks that "fillet" as my buddy called it was saved for Duck Fillet Omelets on Sunday. As there was no Sunday hunting they were a special treat that he made after morning scouting. I tend to use all parts of birds not just the breast meat. Could be that someday they will do a study on longtime waterfowl hunters that have eaten more than their share of waterfowl.
Best regards
Vince
That small muscle is my favorite cut of the breast meat. When I was camp cook each day when we butchered ducks that "fillet" as my buddy called it was saved for Duck Fillet Omelets on Sunday. As there was no Sunday hunting they were a special treat that he made after morning scouting. I tend to use all parts of birds not just the breast meat. Could be that someday they will do a study on longtime waterfowl hunters that have eaten more than their share of waterfowl.
Best regards
Vince
On that little muscle (the chicken tender or supracoracoideus), everyone knows it has that tendon down the middle that can be a pain. I'm probably the last person in the world to find this out, but the tendon is super easy to remove with a fork and pliers. Grab the tendon with pliers where it pokes out of the end and then pull it through the base of the tines of a fork. You would think it would destroy the meat, but the tendon comes out and the meat is intact. I use it on turkey a lot, but works with ducks too.
Back to the original post intent, I shot quite a few ducks over PCB polluted waters in CT, since it was one of my home waters and I always hoped they were migrants, not long term residents soaking year-round in PCBs. Always left a bad taste in my mouth, so to speak, but those days are over.