Investigation of some technological parameters and the chemical constitution of the hybrid line Johnson turkey
1988
Grujic, R. | Mulalic, N. (Tehnoloski fakultet, Banja Luka (Yugoslavia))
Several parameters in the course of slaughter and cutting of the hybrid line Johnson turkeys have been investigated in this paper. A high dressing percentage at slaughtering (98.23%) and of "turkeys prepared for the grill" in relation to live turkeys (74.97%) have been obtained as well as favourable relation of edible and unedible parts (6.54). A favourable ratio of breast and drumstick in relation to other parts of the body has been established. Meat of the tested turkeys has high content of proteins and mineral substances and low content of high high quality fats.
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