The high quality poultry meat has light pink or pink color and the pH between 5.8 and 6. The acidity level is examined ten hours after the slaughtering and the result obtained serves as an additional confirmation of high quality of a product offered. The meat’s aroma is not intense and it is associated mainly with freshness. As a high quality product that meets all the requirements of the European Union, the poultry meat is free of bruises, excess uncontrolled outflow, and traces of fractures, feathers or injections of water or additional substances.
The high quality poultry meat contains valuable protein that is comprised of eight amino acids and relatively low percentage of fat and sodium. It is also a valuable source of niacin (vitamin B3), vitamin B6, biotin (vitamin C7), vitamin B12, iron, and zinc.
High quality poultry is also known for its universal application, easy preparation, and taste. After the preparation process, a consumer is sure that the final product will be delicate, juicy, and tender and all its nutrition value will be preserved.
The QAFP system covers the following elements of chicken carcase: skinless and boneless chicken breasts, whole breast, half-breast, tenders, schnitzels or breast divided into small culinary portions, whole chicken carcase, whole breasts or divided breasts with skin and bone, and boneless breasts with skin, tenders, legs, shanks thighs, whole wings and wing cuts and meat from breast, legs, thighs, drumsticks or wings.