EFFECT OF CURING AND THERMAL TREATMENT OF THE QUALITY OF MEAT PRODUCTS FROM TURKEYS FED DIETS ENRICHED PROTEIN--XANTHOPHYLL EXTRACT OF ALFALFA

摘要

The aim of the study was to evaluate the effect of the method of curing and thermal processing on yield of product, chemical composition and sensory quality of meat products from turkeys fed diets enriched in protein-xanthophyll extract of alfalfa (PX).The experiment involved 120 turkeys allotted to groups: 1 - control without any supplementation; 2 and 3 with 1.5% and 3% supplementation of PX, respectively. After slaughter and carcasses division breast and thigh muscles of each group were divided intotwo parts. One part of the mixture were cured and dried and after that smoked and cooked. To the other sample salt was added then roasted. Water and salt content, pH, the sensory evaluation, instrumental color were determined after production. The result showed that the feedstuff supplementation with 1.5% use of PX in turkeys diet does not significantly (P<0.05) affect on tested quality factors of the meat products. Feedstuff with addition the 3% PX caused a significant deterioration in products flavor.