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Kvalitativní parametry a využití masa nutrie říční
Neudertová, Karolína
The aim of the bachelor thesis Quality parameters and uses of nutria meat was to conduct a literature search focusing on the use of nutria meat in the Czech Republic and in the world. Nutria breeding has a long tradition in the Czech Republic. Previously, breeding was primarily focused on the production of quality fur, with meat and fat as by products. Nutria meat is often sought after in developing countries such as Africa or Asia, where nutria meat increases food self-sufficiency. Among European countries, nutria meat and products have a market presence in France. Nutria carcasses do not contain the head, skin, genital organs, bladder, gastrointestinal tract, distal parts of the legs, thoracic organs, liver, kidneys and peritoneal fat. The protein content of nutria meat ranges from 19.2 to 25.5 % and the fat content ranges from 4 to 10 %. Nutria meat has a higher collagen content than rabbit meat, making it more tender and more sought after by consumers. The meat is characterised as tender because of its higher peritoneal fat content. Nutria meat has a low intensity of aroma and flavour, so appropriate culinary preparation is important. In terms of technological parameters, nutria meat has a higher pH value and a darker colour.
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