| Popis: |
The topic of my bachelor thesis is the properties and methods of processing crocodile meat. Crocodiles are kept mainly for their skin, which serves as a material for the manufacture of handbags, shoes, etc., and for their meat, which, however, belongs among side raw materials. Breeding crocodiles is spread mainly in areas of their natural habitat. Slaughtering of crocodiles has been made possible on the 1st March 2013, when the 34/2013 Coll. ordinance came into effect, dealing with veterinary requirements for slaughtering of crocodiles and with further processing of meat and animal products originating from crocodiles. The technology of crocodile slaughter and processing includes their transportation, stunning, hanging, bleeding, skinning, evisceration, cutting and packaging. Crocodile meat is white meat low in fat, the taste of which is very close to chicken meat. The most used is meat from the tail area, which is of best quality. |
