1. Poultry meat in the production of meat productsCiril Varga, Vladimir Strelec, Marko Volk, 2000, objavljeni strokovni prispevek na konferenci Opis: The authors had studied the possibility of the use of various types of poultrymeat, factors which could have and adverse impact upon the microbiological quality of the raw material, which technology of meat products production and quality of products.
Ključne besede: poultry meat, quality, technology, quality of products
Objavljeno v DKUM: 20.07.2017; Ogledov: 1694; Prenosov: 127
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2. Influence of added fat on the quality of poultry meatVladimir Strelec, Marko Volk, Ciril Varga, 2000, objavljeni znanstveni prispevek na konferenci Opis: In testing conditions six groups of broiler chickens were tested for the effect of feed addition Bergafat and standardised fats added in the feed in the quantity of 3,9% in starter, 8,5% in grower, 8,6% in finisher, and 9,3% in endfinisher. Among testing groups no differences in the achieved productionresults were stated. The organoleptic evaluation of meat however showed considerable differences in the intensity of aroma, smell and taste.
Ključne besede: meat, chickens meat, organoleptic evaluation of meat, poultry fat, added fat
Objavljeno v DKUM: 20.07.2017; Ogledov: 1394; Prenosov: 103
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