Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Marinela-Elena SIMION, Roxana-Nicoleta RAȚU, Alexandru USTUROI, Răzvan-Mihai RADU-RUSU, Marius Giorgi USTUROI
Genetic, technological, nutritional, and breeding factors influence the quality of turkey meat. In terms of its biochemical composition, turkey meat is characterized by a high protein content and a favourable ratio between unsaturated and saturated fatty acids, which makes it a valuable nutritional source. Also, turkey meat is lower in fat compared to other types of meat. Regarding the quality of turkey meat, it varies depending on the anatomical part used (breast and thighs) and has distinct nutritional values. Processing factors, storage temperature, and post-mortem pH of the meat affect sensory properties such as texture, taste, and colour. Improving the quality of turkey meat involves optimizing growing conditions, as well as correctly managing the slaughtering and preservation processes to prevent damage to organoleptic characteristics and food safety.
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