GammaGlow Duck: ready-to-cook smoked duck meat preserved via gamma technology

This innovation presents a ready-to-cook, vacuum-packed, gamma-irradiated smoked duck developed specifically for traditional Negeri Sembilan cuisine. It addresses key challenges faced by Malaysia’s food processing micro, small, and medium enterprises (MSMEs), including short shelf life, microbial contamination, and quality degradation during storage. The objective is to produce a smoked duck product that retains its flavour and quality at ambient room temperature (27°C), eliminating the need for cold storage. This is achieved through the integration of three techniques: warm smoking, double-layer vacuum packaging, and gamma irradiation. Warm smoking reduces carcinogenic compounds typically associated with traditional smoking methods. The double-layer vacuum packaging enhances packaging durability and inhibits microbial growth. Gamma irradiation effectively eliminates microbial contaminants, extending shelf life while preserving the product’s authentic taste and texture. This innovation offers a practical, scalable solution tailored for MSMEs in the poultry processing sector.