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Zvěřina jako surovina pro výrobu masných výrobků
Greplová, Jana
The topic of the bachelor thesis is Venison as a raw material for production of the meat products. The thesis defines the terms meat, the game and the venison. It describes the classification of the game, the ways of the hunting and its influence on the venison’s quality and hygiene. The thesis compares the biological and physical risks that may be dangerous for the final consumer. There are a diagram of meat production and possible final products from the venison meat. The separate chapter is devoted to the religion influence is dealt with in a separate chapter, this chapter describes the special requirements for the killing animals and their subsequent consumption in other cultures.
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Analýza způsobů uplatnění zvěřiny na trhu z pohledu uživatelů honiteb a návrh jejich optimalizace
Kučík, Martin
In my bachelor thesis I analyze the Czech market with venison and propose its optimization from the producers´point of view. In the thesis I evaluated how the hunted venison is handled and how much it is sold for on average. It is interesting that commercial companies prefer to sell game to the buy-out for all cetegories of venison. On the other hand, individuals keep most of their venison for themselves. A major aspect of this study was how many users own refrigeration equipment and how much venison a trained person inspects. Based on the results, I suggest the most efficient way of selling venison by the user of the hunting ground. I recommend that state-owned companies and religious organizations primarily sell venison in work-in-process portions, while other users prefer to sell directly to the end consumer.
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Quality characteristics of farmed and wildlife animals meat
LABUDOVÁ, Kateřina
Venison is currently considered a modern food, both because of its nutritional value, but also because of the ecological method of sourcing. In modern venison history, it has largely replaced livestock meat. This trend was also reflected in attempts to breed wild animals on farms. Farm breeding is also enjoying great success in the Czech Republic. Non-domesticated animals on farms are considered farm animals and their meat is referred to as farm animal meat - deer, fallow deer, mouflon etc. Farmed animals thus represent the possibility of year-round production of this meat as opposed to venison that, which is produced (hunted) for a limited period of time time of year. The aim of the work was to determine the differences in sensory properties and chemical composition between the meat (musculus longissimus dorsi) of males from the farmed breedeng of fallow deer (Dama dama), red deer (Cervus elaphus) and mouflon (Ovis musimon) slaughtered by shooting on the farm and meat of the same species originating from the wild of the Czech Republic. The survey used meat from individuals of the same age and condition with approximately the same time of slaughter at the turn of 2022/2023. The meat was tested by the evaluators using a sensory profile method. Fallow deer meat from wild was found to be a significantly higher (p < 0,05) intensity of color and intensity of veni-son flavour compared to fallow deer meat from farm, while red deer meat from farm was characterized by significantly higher (p < 0,05) pleasantness and color intensity and a higher intensity of venison flavour and also a higher juiciness, in contrast to wild red deer meat. The mouflon meat derived from a farm was found to be significantly higher (p < 0,05) intensity of color compared to wild mouflon meat. A higher palatability of meat were noted for red deer and fallow deer meat from farm, while mouflon meat from wild was marginally better assessed. Also found were differences in chemical composition animals from different production systems. Fallow deer meat from a farm contained significantly more (p < 0,05) of the total protein, while a higher intramuscular fat content was analyzed in farmed fallow deer meat. Red deer meat from a farm contained a significantly higher (p < 0,05) intramuscular fat and total protein content, while red deer venison analyzed had a significantly higher (p < 0,05) water content. A significantly higher (p < 0,05) total protein and collagen proteins content was found in wild mouflon meat.
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Obsah polyaminů ve vybraných produktech
Popelková, Zuzana
The theoretical part of my thesis focuses on venison, its composition and effects and formation of polyamines in the body. The practical part deals with the content of polyamines (putrescine, spermidine, spermine) in roe deer, red deer and wild boar's ridge. Polyamines were determined by high performance liquid chromatogramy. The influence of the preservation method and the kind of venison was researched on the total amount of the polyamines and the contents of individual polyamines. The total amount of polyamines is decreased during storage in roe deer, red deer and wild boar. The highest concentrations were measured spermidine in roe deer and red deer, whether chilled or frozen meat. The boar ridge was found most spermine. Kind of venison did not affect the content of polyamines. Polyamines occurred about the same amount as in roe deer, red deer and boar meat.
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The evaluation of microbiological quality of game meat
TŮMOVÁ, Lucie
Game meat has been representing an important part of human nutrition for a long time. However, hygienic requirements for its acquisition, storing and preparation have developer more slowly in comparison with the requirements for the livestock meat. Nevertheless, a proper manipulation with this kind of meat is absolutely essential. The objective of this diploma thesis was to evaluate the microbiological quality of game meat samples (n=76) depending on the selected internal (species, age, sex), and external (the location of bullet penetration, the place of sampling, the length of storage) factors. It has been found out that the total number of microorganisms in samples ranged from 0.00 to 8.11 log CFU/g with the mean value of 6.08 log CFU/g. Numbers of coliform bacteria in the samples were most significantly affected by the external factors and ranged from 0.00 to 7.28 log CFU/g with the mean value of 3.30 log CFU/g. Statistically significant effect (p<0,05) on the microbiological quality of game meat had been found in all external factors and in sex of game animals.
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The Silviculture of the Schwarzenbergs in 1650-1750
KYRYANOVÁ, Petra
This thesis deals with the forestry on Schwarzenberg´s estates Třeboň and Hluboká nad Vltavou in years 1650 to 1750. Author puts stress on forest personnel, its composition and workload. Then the author looks into the perception of the wood, care about the forest, planting trees and its later extraction connected with swimming the wood on rivers. Author also couldn´t miss mentioning the stealings of wood. Part of the thesis contains the information about the fauna in Schwarzenberg´s forests. In this part the thesis aims on analyzing the composition of harmful animals on one side; on the other the composition of the utilitarian animals that had been taken care of in preserves and pheasabtries. Author also puts stress on hunting and its practical organisation. The thesis also looks into the selling of hunting goods and the import of the animals from abroad to Schwarzenberg´s princes.
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Transfer of radioactive environmental load to the population of the wild boar (Sus scrofa) in selected localities of the south-western part of the Czech Republic
KOUBA, František
The contamination of the food chain of wild boar by post-Chernobyl radioactive fallout is a continuing problem in the forest ecosystems of certain localities in the Czech Republic. This study/PhD thesis is therefore focused on the evaluation of the results of radioactive contamination by radiocaesium (137Cs) of meat of wild boar caught in the localities of Novohradské Mountains and Šumava National Park in the period from December 2012 to December 2019. The aim of the work was to evaluate the occurrence of radioactive load in wild board, identification of possible seasonal trends in measured values of 137Cs, as well as possible differences in selected localities, and to evaluate the presence of 137Cs in raw materials of animal origin, specifically from wild boar, as a possible source of contamination in the human food chain. During the monitored period from December 2012 to December 2019, 137Cs content was measured in 1607 samples of wild boar, of which 654 samples were from the Novohradské Mountains in the South Bohemian Region and 953 samples from the Šumava - South Bohemian and Plzeň Region. The threshold value of 600 Bq/kg of the total amount of caesium was exceeded in 763 samples out of the total number of 1607, which is 47.5%. The maximum value of 137Cs activity was 22,540 Bq/kg, the median value was 522,4 Bq/kg and the average value was 1368,2 Bq/kg. Statistically significant differences were found between localities Novohradské Mountains and Šumava National Park. Samples from Novohradské Mountains exceeded the threshold 600 Bq/kg in 238 out of a total of 654 samples (36,4 %) of caught wild boar. In samples from the Šumava National Park, samples exceeded the threshold in 525 out of a total of 953 samples (51,1 %). When assessing the seasonal effect of the measured values of 137Cs activity in caught wild boar, statistically significant differences were detected in the winter period (November - April), when 137Cs activity reached higher values. The average value in the winter was 1674,23 Bq/kg, the median value was 741,87 Bq/kg while in the summer period (May-October) the average value was 1022,69 Bq/kg and the median value was 376,51 Bq/kg. Differences in measured values are also visible when taking into account the seasonality. In the period from December to May (each monitored year) there was a noticeable increase in measured values in the localities of Novohradské Mountains, in contrast, in the locality of the Šumava National Park this seasonality is not reflected. In general, higher measured values of 137Cs activity were shown by samples from localities of closed forest ecosystems with no or minimal share of pastures and agricultural land.
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Analýza prodeje zvěřiny a jejího zhodnocení na ŠLP Křtiny
Šmarda, David
This thesis analyzes the sales venison at the Training Forest Enterprise Masaryk Forest Křtiny, which is owned by the Mendel University at Brno. The theses is evaluated on the sale of game at the TFE Křtiny by three previously used venison sales channels - direct sales of whole pieces of game to the final consumer, selling customers on the basis of the annual contract, the processing of venison in a restaurant Castle Křtiny. Based on the evaluation previously used methods of selling venison and conducted market research submitted its own proposal to the economically most of the sales venison.
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Jakostní parametry masa velké volně žijící zvěře
Denková, Veronika
The theme of the thesis are The quality parameters of the meat of large wild game. This thesis discusses the legislation, game breeding and hunting times. Further about parameters of quality game. There is introduced the history of hunting, the most important laws in the field of hunting, the animal health and the food sector, including organizations listed, after game species and their breeding. Described methods of hunting and processing game. A summary of the quality characteristics and chemical composition, physical, technological, sensory and culinary properties, biochemical condition, microbiological page and the health risks from meat, which are divided into biological (includes disease caused by parasites, bacterial and viral infections), physical and chemical hazards. At the end of the sale of game, including the current price for how much meat is sold.
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Zdravotní nezávadnost a jakost masa lovné zvěře
Horáková, Marie
The topic of the bachelor thesis is Health Sanitariness and the Quality of Game Meat. The goal was to focus on heath sanitariness of game meat, more precisely venison and quality of the meat. The thesis includes sorting of the game, its methods of breeding, ways of hunting and their influence on hygiene and quality of the venison. It describes requests for getting venison. There are described biological, chemical and physical risks for consumer and methods of distribution. Besides, there are mentioned the postmortem changes in the meat and the quality of the venison. In closing, there are mentioned culinary suggestions for the venison.
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