High-quality turkey meat, depending on the part of the carcass, is pink to dark pink in colour, tender and aromatic, with texture and consistency characteristic for fresh poultry meat. The acidity level is between 5.8-6.0 and measurements are taken exactly 10 hours from slaughter. The pH level is an additional indication of the industrial and culinary grade of the meat, which is taken into account during sanitary and hygiene inspections. High-quality turkey meat is free from any haemorrhages, mechanical contaminants, excessive free fluids and additives.

High-quality turkey meat contains valuable protein with a low fat content. As a light dish with a high protein content, it helps one feel full for longer. High-quality turkey meat contains vitamins B6 and B12, magnesium, iron, zinc and tryptophan – an ingredient which improves mood by stimulating serotonin production in the body[1].

Depending on the part of the carcass, turkey meat has different taste intensities – from the delicate taste of the light meat from the breast to a more distinct taste of the dark meat from the shank. To prepare the meat, it is recommended to heat it for a short time to ensure the right juiciness, a delicate taste and tenderness.

The QAFP system applies to the following turkey carcass parts: skinless boneless turkey breast, whole breast, half breast, fillets, cutlets or breast cut into small portions, whole turkey carcass, whole breasts or portioned breasts with skin and bone or breasts with skin bone-off, fillets, legs, thighs, shanks, wings whole and portioned and meat from the breast, legs, thighs, shanks and wings.

[1] Mięso i przetwory drobiowe – technologia, higiena, jakość, Grabowski T. Kijowski J., Wydawnictwo WNT

This website has been prepared for the purpose of the program which was financed in 2016-2019 from the European Union and the Republic of Poland, as well as from the Poultry Meat Promotion Fund.