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Mikrobiologická kvalita masa
Collinsová, Ria
This bachelor thesis deals with microbiological quality of meat. From a chemical point of view, meat and meat products have a high content of water and other substances that create the optimal environment for the growth and multiplication of undesirable microorganisms. In the case of imperfect handling and processing of the meat, contamination with microorganisms will occur and thus the sensory properties will change, and the spoilage will gradually increase. The development of microorganisms is also undesirable in terms of foodborne diseases, which can negatively affect the human body and affect it in the form of salmonellosis, campylobacteriosis, etc. The questionnaire survey revealed whether people are familiar with the notion of foodborne diseases and the potential risk that may arise with the consumption of meat and meat products. The survey shows that primary school children are more familiar with this potential risk compared to older people. A part of the thesis is a suggested recommendation to increase familiarity with this topic.
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Vliv plemene, stáří a způsobu chovu jatečného skotu na jakostní ukazatele hovězího masa
Janochová, Jarmila
Bachelor thesis concerns with the issue of the quality of beef meat – influence of breed, sex, age, and way of breeding on the quality of beef meat. In this thesis the difference of meat quality in different breed is described. Meat quality is given by content of fat, marbling, color and viscosity of meat. Age of the animal affects sensory, technological and culinary properties and related content of fat, color of meat, viscosity and textural properties. chemical composition, pH, color, texture, tenderness of meat, viscosity, influence of breed, way of breeding, forerunner manipulation and carcass processing belong to the quality parameters of beef meat. The thesis is concerns by different methods of increased tenderness of meat – by electrical stimulation, hydrodynamic shock wave – pressure technology, ultrasound, high hydrostatic pressure, proteolytic enzyme and pre-rigor injection of ionic compounds.
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Vliv genotypů pro gen leptin na vybrané kvalitní ukazatele hovězího masa
BENEŠ, Karel
The dissertation "The Influence of Genotype of Leptin Gene on Qualitative Characteristics of Beef" describes the effect of polymorphisms of gene of leptin on selected qualitative, morphometric and weight indicators of beef and carcass. The analysis was carried out on 333 bulls of Czech Fleckvieh, which were genotyped (by PCR/RFLP method) of chosen locus. This locus is associated with qualitative changes in beef according to previous foreign studies. The weight of carcass, fore and hind quarter of the right half of the carcass, the weight of the individual tissues (meat, bone, and fat) and the weight of main meaty parts from the right half of carcass were measured. Before the dissection chosen morphometric indicators were measured. After the dissection, a sample of the musculus longissimus lumborum et thoracis was taken and then analysed in the laboratory. Basic chemical composition (dry matter, fat content, protein, and ash), muscle fibers diameter and fatty acid profile was determined. In addition, pH, added water holding capacity, colour (CIE Lab colour coordinates) were analysed both for one-day post-mortem and after 14 days of ageing. The shear force (using the Warner-Bratzler probe) was evaluated at the same time intervals as for both raw and heat-treated samples by grilling. The studied LEP polymorphism had a statistically significant effect on the weight of the hot carcass, the weight of right half of carcass and fore and hind quarter. LEP polymorphism significantly affected the proportion of meat on the right half of carcass, the weight of the bones and total weight of the I. class meat, and the weight of the I. class meat in the fore quarter. Further, the effect of LEP polymorphism on the weight of boneless round, boneless chuck, plate, flank, rib, hind shank, and meat trimmings of fore quarter was found. In a group of morphometric indicators, the effect was significant on lengths of round, fullness of round and round circumference. In the case of chemical composition, the effect of LEP polymorphism on the intramuscular fat content was significant. From the qualitative indicators, the effect was significant on the pH value and added water holding capacity, both one-day post-mortem and after 14 days of ageing. In the case of tenderness, the effect on shear force of heat treated, non-aged meat was significant. From the indicators describing colour, a statistically significant effect on the indicator of lightness was found in the case of unconditioned meat and after 14 days of ageing the effect was significant on the indicator characterising yellow colour and the colour saturation. Determination of fatty acid profile was carried out by gas chromatography. The effects of studied polymorphism and differences between LEP genotypes were found in myristic, palmitic, palmitoleic, linoleic, -linolenic, -linolenic, conjugated linoleic, eisocapentaenoic, docosatetraenoic, docosapentaenoic both n-6 and n-3 and docosahexaenoic acids. From aggregated indicators, the statistical significant effect of LEP polymorphims on PUFA content, omega-3 fatty acids content, and omega-6/omega-3 fatty acids ratio was found. In connection with other candidate gene loci influencing the quality of beef, the results of dissertation can be used in the preparation of breeding schemes aimed at the production of quality breeding animals, highlighting the higher quality standards of the produced meat.
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Vztah polymorfismu UASMS1 v genu leptin s ukazateli kvality masa
Moravanská, Andrea
The aim of this thesis was to perform association analysis of UASMS1 polymor-phism in leptin gene with parameters of beef quality, studied on a group of Czech Fleckvieh bulls. The group of 236 bulls was genotyped by direct sequencing of the PCR product. Individual genotypes were processed into a database and statistical evaluation of association was performed by using SAS software. The UASMS1 polymorphism had a highly significant effect on palmitoleic acid content (p = 0.00006) and stearic acid content (p = 0.0005) between CT and TT genotypes. There was a significant value in myristoleic acid content (p = 0.0117) between genotypes CT and TT and in linolelaidic acid content between both genotypes CC and CT (p = 0.0340) and CC and TT (p = 0.0417). Values relating to the effect on dry matter content (p = 0.0746) and colour of meat (p = 0.0541) had only approaching evidentiary values. The influence of genotype on intramuscular fat content or other parameters of beef quality has not been demon-strated in this study.
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Vyhodnocení kvalitativních ukazatelů vepřového masa u sledovaných jatečných prasat
Grofová, Daniela
This thesis deals with the evaluation of qualitative indicators of pork in hybrid combinations (LW x L) x D and (LW x L) x PIC 337. Introduction of the thesis is focused on the importance of pig farming, the importance meat as food, its nutritional value and consumption of pork. A review of literature thesis describes the quality of the meat, the factors acting on it, carcass value and evaluation by the SEUROP system. To experiment was ranked boar breed Duroc and final boar PIC 337. The experiment was conducted in a commercial pig breeding ZOD Žichlínek on the farm Sázava, and evaluated indicators of carcass value and meat quality. Evaluation of the results showed that barrows have more growth ability than gilts. Gilts contrary showed better conformation and were placed in better grades.
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Vliv výlisků ostropestřece mariánského v krmné směsi brojlerových kuřat na sensorickou jakost masa
Sedláčková, Kateřina
The aim of this diploma was evaluate the effect of feeding milk thistle (Silybum marianum L.) seed cakes on sensoric quality of broiler chickens meat. The experimental groups of broiler ROSS 308 received feed mixtures containing 0 % (C - control), 5 % (MT5) and 15 % (MT15) of milk thistle seed cakes. The chickens were fattened on conventional deep litter system. The trial lasted 37 days. Sensory analysis of breast and thigh muscle samples was evaluated in special sensory laboratory (Department of Food Technology, Mendel university in Brno) according ISO 8589. Breast meat was significantly (P < 0,05) rated as the best in parameter flavour in C (control) and MT15 group. The thigh meat was evaluated significantly (P < 0,05) best for colour and fibreness parameters in MT15 group. The addition of milk thistle seed cakes do not worsened sensory characteristic of breast or thigh meat of broilers and reflects standard sensory quality traits.
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Analýza faktorů ovlivňujících produkční užitkovost prasat
Hermanová, Marie
The bachelor thesis is focused on the factors affecting the production performance of pigs. Firstly, it addresses fattening capacity, carcass value and meat quality. The next section focuses on the factors that significantly influence the production performance of pigs, including influences on the quality of the meat. The conclusion is devoted to the current parameters of production properties of pigs.
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The effect of castration method of pigs on growth, carcass value and pork quality
Chalupa, Josef ; Okrouhlá, Monika (advisor) ; Urbanová, Daniela (referee)
This thesis describes the issue related to the influence of pigs castration methods on their growth, slaughter value and meat quality. Nowadays, it is legal the surgical castration within anaesthesia in young boards, younger than 7 days. This method is the most used by pig breeders for several reasons, but especially it is neither financially or time demanding. Even though this surgical invention should be performed by veterinarian, but due to it simplicity it is performed by educated farm workers in practice.
The problem will occur in 2018. In this year the surgical castration without anaesthesia will be prohibited because of animal pain and the effort to improve animal welfare.
The main reason of piglet castration is the boar taint, which is connected to sexual maturation and hormone activity. The main substances, which caused the boar taint, are androstenone, skatole and indole. Androstenone is a steroid hormone produced in the testis with the typical urine like odor. Skatole is the substance with fecal odor and it is produced in the hind gut. Another reason for piglet castration is higher activity, even aggression in
non-castrated pigs. The aggression is a negative effect causes injuries between animals. The next negative effect is the aggression against breeders.
Based on these facts, there are numerous studies focused on possible solutions of this problem. There are describes surgical castration with local or total analgesia. The most practical, seems to be the local analgesia. Another method is the immune castration, where it is based on the hormone castration. There are applied 2 injections with the time lag. The first is applied in 13 to 16 weeks old pigs, the second in 21 to 22 weeks old pigs.
The alternative method for relieving the pain is the boar fattening, where is important to decreased the aggression and level of boar taint by different methods. One of the methods is fattening pigs to lower slaughter weight (between 80 to 90 kg), or the breed choice. An interesting method is also sperm sexing, where is an effort for the highest female production. However, this method is not relevant for everyday practice, due to its difficulty.
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Vliv přídavku česnekového extraktu do krmné dávky drůbeže na senzorické vlastnosti masa
Janíčková, Tereza
This thesis investigated the effect of addition of garlic oil extract to the diet 72 brojlerovým Ross 308 taps on their live weight This thesis investigated the effect of additions of garlic oil extract to the diet 72 broilers Ross 308 on their live weight, the proportion of the carcase, yields of breast and thigh muscle content of selected components of the meat, which was dry matter, crude protein and fat, and in particular sensory properties of breast and thigh muscles. Cockerels were divided into 3 groups (one control and two experimental), the compound feed containing 0 g; 5 g and 10 g of garlic oil extract per 1 kg of compound feed. The main objective was to determine carcass yield of breast and thigh muscle and especially the sensory evaluation of breast and thigh muscle from control and experimental groups. The addition of garlic oil extract had a positive statistically significant effect (P > 0.05) on the yield of breast and thigh muscle. Within the sensory evaluation of breast muscles was statistically significant positive effect demonstrated only for the addition of 10 g of garlic extract oil per 1 kg of the mixture and its chewiness (P < 0.01) and juiciness (P < 0.05). Within evaluation thigh muscle was statistically significant positive effect demonstrated only for the addition of 10 g of garlic extract oil per 1 kg of the mixture and its juiciness (P < 0.01). Additions of garlic oil extract had a negative effect on the valuation parameters except insignificantly lower values (P > 0.05) in the context of nitrogen in both muscle, dry matter content of breast muscle and thigh muscle yield percentages . The addition of garlic oil extract did not cause a negative sensory evaluation of breast and thigh muscle suggests that a dose of 10 g garlic oil extract per 1 kg of compound feed achieve better results in comparison with a lower addition of this extract.
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