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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. |
