Abstract:The present study optimized the technological conditions for extracting duck myofibril from duck breast meat by rinsing with cold water（20 ℃ clear water）.The optimum extraction process was determined by orthogonal test on the basis of single factor test with sensory quality and protein content of duck myofibril as the indexes and the duck meat particle size，water-material mass ratio，rinsing times，and rinsing time as the investigation factors.The results showed that the extracted duck myofibril had yellowish color with no fishy smell，uniform particles，and loose tissues，and the protein content reached 92.91%when the duck breast meat was rinsed for 12 min，five times with the particle size of 2 mm and the water-material mass ratio of 7 ∶1.In this method，no chemicals except water were employed in the extraction of duck myofibril.This method has natural，green，and safety characteristics and can provide references for the extraction of duck protein.