Turkey neck is a by-product of the first category with excellent nutritional properties. Used both as a standalone product and in the meat processing industry. The benefits of the product are conditioned by its minimum calorie content, high content of B vitamins and minerals. Thus, one serving of turkey necks can partially satisfy the body’s need for zinc, copper, selenium, magnesium, manganese and calcium. 100 g of the product contain 135 kcal.
– proteins 16.48 g;
– fat 9.82 g.
Turkey neck is tender and nutritious meat on the bone, with a minimum cholesterol content.
Organoleptical properties of the product supplied:
- fresh smell;
- pale pink meat;
- no blood clots.