The high quality turkey meat, depending on the cut, has pink or dark pink color and its firm structure, aroma, and consistency are characteristic of fresh poultry. The meat acidity level is between 5.8 and 6.0 and it is examined ten hours after the slaughtering. The result obtained serves as an additional confirmation of high technological and culinary quality of a product offered and it is a distinguishing mark in the sanitary and hygiene examination. The high quality turkey meat is free of bruises, mechanical contamination, fractures, excess uncontrolled outflow, and enhancers.
The high quality turkey meat contains valuable protein and a small percentage of fat tissue. Thanks to the fact that it is easily digestible and contains high level of protein, the turkey meat guarantees satiety for a long period of time. The high quality turkey meat contains vitamin B6 and vitamin B12, magnesium, iron, zinc, tryptophan – an ingredient that guarantees good mood as it boosts serotonin production.
Depending on the cut of meat chosen, the intensity of turkey’s flavor might differ. It is advisable to cook turkey for a short period of time in order to retain its juiciness, tenderness, and delicate flavor.
The QAFP system covers the following elements of turkey carcase: skinless and boneless turkey breasts, whole breast, half-breast, tenders, schnitzels or breast divided into small culinary portions, whole turkey carcase, whole breasts or divided breasts with skin and bone, and boneless breasts with skin, tenders, legs, shanks thighs, whole and cut wings and meat from breast, leg, drumstick and wings.