Faktory ovlivňující kvalitu drůbežího masa


The work was focused on internal and external factors affecting the quality of poultry meat. External factors include the type of poultry, breed, age and sex, which affect the yield of valuable meat parts and technological, nutritional and sensory properties of meat. Meat quality is affecting of internal factors, nutrition, housing conditions, pre-slaughter handling and processing. Nutrition affects the contribution of individual components of the meat content and growth rate of poultry. The farming method supports the genetic potential of poultry and also affects on final carcass meat processing. Modes of transport and pre poultry processing may change the chemical composition of meat due to stress, or may cause injury and damage to the carcase. The correct processing is produce carcases without damaging skin, blood clots, broken bones, or microbial contamination

Similar works

Full text


National Repository of Grey Literature

Provided original full text link
oaioai:invenio.nusl.cz:178776Last time updated on 10/16/2015

This paper was published in National Repository of Grey Literature.

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.