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Výroba drůbežích masných výrobků
Műllerová, Šárka
Production of poultry meat products nowadays is rising due to increased demand from consumers, who often prefer poultry meat over the other meats. This is because of price, easy digestibility and also e.g. lower cholesterol. There is a wide range of poultry meat products, due to a rising demand of poultry meat products. Today, the range poultry meat products equalized range of meat products from large slaughter animals. You will find there everything from sausages, frankfurters, brawn, smoked poultry meat to dried poultry meat, concentrates of poultry meat, poultry stock and many others. Also the production processes of poultry meat products are not too much different than manufacturing processes used in meat production from large slaughter animals. Products labeled as poultry must contain at least 50% of poultry meat from all kinds of meats, which have been used.
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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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Vady drůbežího masa
Rumanová, Monika
This bachelor thesis deals with poultry meat quality focusing on the poultry meat defects. Among the important characteristics of the poultry meat quality includes especially the appearance of the poultry meat and its defects, the poultry meat colour and skin colour, meat texture and its flavour. The most common defects of the poultry meat are quality deviations PSE and DFD. Improvement functional quality PSE meat can be achieved by mixing it with normal meat, application to products, whose are not effected by this meat and also adjustment its pH by salts and phosphates. Meat with DFD defects is necessary due to the high microbiological volatility process swiftly into the heat -- treated products. With reducing the incidence of defective meat can be achieved by reducing stress factors during the manufacturing process as well as adherence to the principles of technology during the various operations that follow after the slaughter.
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Evaluation of the market value of a firm – Drubezarsky zavod Klatovy as of 1st of January 2014
Novák, Michal ; Heřman, Jan (advisor) ; Kislingerová, Eva (referee)
This master's thesis dealing with appraisal of a firm Drubezarsky zavod Klatovy which is headquartered in Klatovy is composed of seven essential chapters such as company background, strategic analysis, financial analysis, value drivers, financial plan, valuation and valuation summary along with sensitivity analysis in order to provide a complete range of understanding. Individual key chapters are divided into subchapters. The company ranks among the biggest manufactures of a poultry meat in the Czech republic. The primary aim of this thesis is to detect and review key attributes, which are affecting or even are capable of having an influence on company market value as of 1st of January 2014. Market value were set according to International Valuation Standards (IVS). The business valuation is primarily determined by two methods. The first main method known as discounted cash flow analysis (DCF) in the form of adjusted present value approach (APV) is not at all employed in valuation practice, but it is deemed to be some kind of reference method of all DCF forms. Another one, I employ, is called German income approach (German: Ertragswertverfahren -- EWV). Across texts are used statistical methods in conjunction with statistical programme R that tell me help my specified goal.
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Konkurenceschopnost ČR na evropském trhu drůbežího masa
Grossová, Jana
Presented diploma thesis is focused on the specification of the competitiveness of Czech producers on the European market of poultry meat. It deals with the development of production and the overall balance of the commodity on the Czech market. It identifies the key factors specifying the effectiveness of Czech producers in the market and compares its level with selected countries of the European Union. On the Czech market it analyzes the basic factors of supply and demand, consumption and balance of poultry meat, the price trend in all stages of verticals, ie agricultural producer prices, industrial producer prices and consumer prices and foreign trade. On the basis of analysis parameters and results of two selected Czech companies which are engaged in rearing poultry processing of basic raw materials and then selling a chicken, it will be considered the final consumer. It also monitors competitiveness.
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Faktory ovlivňující kvalitu drůbežího masa
Strmiska, Vladislav
The work was focused on internal and external factors affecting the quality of poultry meat. External factors include the type of poultry, breed, age and sex, which affect the yield of valuable meat parts and technological, nutritional and sensory properties of meat. Meat quality is affecting of internal factors, nutrition, housing conditions, pre-slaughter handling and processing. Nutrition affects the contribution of individual components of the meat content and growth rate of poultry. The farming method supports the genetic potential of poultry and also affects on final carcass meat processing. Modes of transport and pre poultry processing may change the chemical composition of meat due to stress, or may cause injury and damage to the carcase. The correct processing is produce carcases without damaging skin, blood clots, broken bones, or microbial contamination.
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The profit of the agricultural enterprise depending on the price development - poultry meat
DRAHOŠOVÁ, Zuzana
In the first instance this thesis deal with the theory of prices, pricing terms, the elasticity of demand and ultimately the economy of poultry farming. It is followed by the methodology, that includes formulas and procedures used to achieve the aim. The most important part is practical part, which examines the development of meat consumption and the development of foreign trade. It analyzes and evaluates the price development of chickens and feed mixture for chicken by means of basic and chain index. It also investigates the presence of seasonal fluctuations and predicts future price development of chicken on the basis of spectral analysis. It also contains an analysis of the correlation between the price of feed mixtures and the prices of chicken. The last chapter deals with the effect of the profit of the agricultural enterprise depending on the price development of chickens.
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Evaluation favour poultry meat and poultry meat products in selected group of inhabitants
LIŠKOVÁ, Blanka
This diploma thesis deals with poultry meat and poultry meat products. In the introduction is outlined the consumption of meat in developed and less-developed countries and the goal of this work. The second chapter is about the history of meat and meat products processing, the development of the consumption of poultry meat in our country and the world. It is described the composition of poultry meat and its basic components. In the third chapter are written the types of poultry and shortly described their fattening. Processing of meat products, meat production and food safety. The practical part of the diploma work is in the form of a questionnaire and deals with the attitude of consumers to poultry meat and poultry meat products. The research made this form was divided into stages: - preparation and plan of the questionnaire - publication - processing - evaluation of questionnaires The end of this work is about how important is poultry meat, its perspective in human diet in the future and shortly summarized results of research.
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