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Faktory ovlivňující kvalitu krůtího masa
Skoupá, Markéta
The objective of this thesis was to present the factors affecting quality of turkey meat. In the first section, the production of turkey meat in the world and especially in Europe are described. Further it gives information about world trade, import and export of turkey meat in the Czech Republic. Besides these next part of the thesis focuses on the history and current situation in turkey breeding in the Czech Republic. Then this thesis deals with breeding of turkeys in the world and with the main objectives, author describes the most commonly used hybrid types of turkeys and fattening technologies. It also discusses the quality of turkey meat, the nutritional value and the sensory properties and the factors that affect the quality indicators. Interest in the production and consumption of turkey meat is affected by its slaughtering, nutritional and sensory quality. The main part of the thesis is devoted to the description of factors influencing the quality characteristics of turkey meat. Carcass yield and the yield of valuable parts (meat from the breasts and thighs) are the main indicators of the yield of turkey meat, which are influenced by the age and sex of the animal, breeding, and slaughter processing technology. The nutritional quality of the meat is assessed based on its chemical composition, its nitrogen and fat contents. The nutritional quality is influenced by the genetics, nutrition, sex and age of the animal. The sensory and physical properties of the meat are also affected by the handling with the animals between the end of fattening and slaughtering as well as by health aspects during their life.
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Processing and quality of turkey meat
ŠIKOVÁ, Jana
This thesis is focused on the quality and processing of turkey meat. The aim is to collate available information to the issue of farmed turkeys and turkey processing. In the search character I concern first with the description, origin of turkeys and way of farmkeeping. Next there is described the composition of turkey meat, which points to his popularity in society. The thesis includes the development status of turkeys in the last ten years compared with other types of poultry and turkey meat consumption in the Czech Republic and the world. In this thesis are characterized intravital effects on the meat quality, with other indicators of the quality of poultry meat. Next the thesis describes the technology of their own slaughtering and processing of turkeys. Its popularity makes for finalization of meat, which is briefly summarized in the end.
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