No antibiotics, No hormones


What is the nutritional value of chicken meat?

Chicken meat, which is a good source of protein, is also very rich in food of animal origin such as, vitamins and minerals. Chicken meat, which is easily digested and has low-fat content, helps lose weight and control cholesterol and blood pressure. Chicken meat contains vitamin C, thiamine (vitamin B complex), riboflavin (vitamin B-2), niacin, vitamin B-6, vitamin B-12, vitamin A, vitamin E, vitamin D and vitamin K. It is an essential element of a healthy diet.

How are chicken feathers plucked during production?

Rather than soaking in hot water, the feathers are softened by applying an air current to each chicken separately. With the enriched air flow, a hygienic production is realized. Chickens do not touch each other, and they do not absorb water, hence the bacteria interaction/contamination risk is prevented. Moreover, with this method, halal slaughtering conditions are fully met.

Are chickens genetically engineered for faster growth?

No. There are breeding companies that breed meat breeds as hybrids. The reason why chickens grow so fast is that they are hybrid meat breeds developed for this purpose, that is, a feature of their genetics and the careful, regular maintenance and complete feed nutrition in integrated production facilities.

How is frozen food be defrosted in an emergency?

In emergency situations, defrosting can be carried out in cold water and by changing the water frequently. Defrosting should be done without taking it out of the package.

Are HasTavuk products produced by Halal slaughtering?

Hand cutting of the chickens coming to HasTavuk slaughterhouse under suitable conditions is performed in accordance with Islamic conditions, facing the Qibla and the name of Allah must be invoked.

HasTavuk products accepted and preferred in many religions are Halal slaughter.

As HasTavuk, we consider slaughtering only the healthy animals, performing the production phase hygienically and caring about human health are inseparable aspects of Halal slaughtering.

What measures should consumers take for avian flu?

Open-grown poultry should not be purchased. It is very important that the product is packaged and produced by companies authorized by the Ministry of Agriculture. Chicken meat must be cooked well. There is no risk of the avian influenza virus at temperatures above 72° C.

Is it risky to defrost frozen food in the microwave oven?

It is not risky, but it is important to cook immediately after defrosting as parts of the product may have cooked.

Are nuggets made from chicken meat harmful?

There is no health hazard in consuming nugget products made by processing fresh chicken meat. In all meat products, unsuitable environment, storage conditions and the quality of the cold chain should be paid attention to.

What should be considered when storing chicken products at home?

Chicken products should be kept in the refrigerator at home. It can be stored in the refrigerator at +4 ° C until the expiration date. It can be stored in a deep freezer (-18 ° C) for six months. Frozen products should be thawed in the refrigerator, not in the open. Once a frozen product is defrosted it should never be re-frozen. Red and white meats should definitely be stored separately and separate cutting boards should be used.

Are color changes in chicken products dangerous?

Yes, it is dangerous. It is not recommended to consume these products for food safety.

How should chicken products be stored during their shelf life?

It should be preserved considering the label information. It should be portioned and placed in the deep freezer before the shelf life expires.

How long can chicken products be stored outside of the freezer?

Fresh meats, minced meat, small pieces of meat and whole chicken can be stored in the refrigerator for 1 day. Cooked meats should be consumed within 2-4 days (provided that they are kept in the refrigerator) and should be thoroughly heated before being consumed again.

Is it healthy to refreeze defrosted food?

Not recommended.

Is it true that grilled meats are carcinogenic?

Substances such as polyaromatic hydrocarbons (PAH) formed in meats that are fried at high temperatures and until charred have a carcinogenic effect. There is a risk in foods that are cooked close to burning. This risk exists for all foods, not only for meat.