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Možnosti ovlivnění kvality hovězího masa
Holá, Kateřina
This thesis deals with the possibilities of how the qualit of affecting the quality of beef. Meat is an integral part of a balanced human diet, which is one of the prerequisites for a healthy physical development of each individual. This paper describes the main influences that affect the quality of meat from birth to slaughter. Further work involved a post-mortem factors such as processing the meat, which is extremely important in relation to the resulting quality. The next section describes the post-mortem changes in meat, including a list of basic and special forms of spoilage of meat along with the quality deviations.
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Faktory ovlivňující jakost hovězího masa
Kavanová, Monika
This bachelor thesis is focused on characteristics of factors that influence quality of beef. On the fist part of literary section there are defined terms like meat quality and beef, followed basic characteristics of the beef consumption development in the Czech Republic and the factors affecting it. In the middle part there are described intravital influences. In the first place there are included genetic effects, such as breed and sexes, breeding and following circumstances of pre-slaughter manipulation. This part ends by describtion of slaughter effect. Than are untroduced post-mortem effects include carcass processing and cold storage preservation. Subsequently are described post-mortem changes in meat complemented by possibility and consequences of their abnormal course. At the end there are included chapters about cutting and freezer storage of meat.
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Evaluation of the Beef Price Developments in Selected EU Countries
PANGRÁCOVÁ, Kristýna
The main objective of this work is to evaluate the dependency of the price of beef in the income of households. For the six selected EU will be examined twelve consecutive period from 2001 to 2012 will be used for the calculation of trend analysis, the coefficient of elasticity and correlation index. On the basis of these results was to confirm that the four selected countries dependence prices of beef in the income of households. These states are the Czech Republic, Slovakia, Germany and Austria. In Poland and Hungary dependence was refuted.
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Influence of selected factors on the qualitative indicators of beef meat and creation results in the form of a web application
HOLBOJ, Martin
Beef is biologically very valuable. It has a high content of essential amino acids, iron and vitamin B2. The purpose of the study is to find out the influence of the region on the content of selected fatty acids in meat of Czech spotted cattle breed bred in the identified areas with altitudes above 500 meters above the sea level. The samples for the respective analysis were collected immediately after slaughter from the roast beef (muscullus longissimus lumborum et thoracis). No significant differences in fatty acid content between the sexes or between the farms were found. Modification of feed rations can be considered as a major instrument affecting the intake of nutritionally important fatty acids.
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Ripening and loss of beef meat during storage
KOSTOHRYZOVÁ, Lenka
The thesis is focused on the preparation of the preview issue of aging beef, the required length of storage, conditions and mass losses during the storage period. In the theoretical part there are described the chemical composition, intravital affect on the quality, impact and post-mortem storage of beef in more details, as stated in the literature. The practical part deals with weight loss within slaughter halves during the ripening process, the conditions and the required length for curing meat. The slaughtered animals were beef breeds, particularly Charolay, Aberdeen Angus, Limousine and Galloway.
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The influence of packaging on the microbiological status of meat.
KOURKOVÁ, Dita
This thesis examines the influence of packaging on the microbial condition of beef for sale. The beef - Muscullus semimembranosus - was studied in an unpackaged state, and in the packaging of stretchable plastic wrap, in multilayer polyamide - polyethylene (PA / PE) wrap using a protective atmosphere and using 80% of vacuum into a bag from a multi-layered PA / PE wrap. The beef was stored at refrigerated temperature of +5 ° C. The total number of microorganisms (the number of colony forming units) were examined for 27 days. The compared samples show that the speed of increasing number of microorganisms is dependent on the type of packaging. According to the observed averages the best results are showed at meat packaged into a modified atmosphere and vacuum packaging, where there were no significant differences between these two types. Statistically there were no sigificant differences between the observed types of packaging. Packing in plastic wrap reduced microbial contamination of meat compared to unpackaged meat, but with vacuum packaging and modified atmosphere it could not be compared.
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Problematics of healthy protected fatty acids in beef meat
LEVOROVÁ, Silvie
Meat is an integral part of a varied and balanced nutrition. It is one of the main prerequisites of healthy physical development of each individual. The Beef is biological very valuable. It has high contents amino acids, iron and vitamin B2. The thesis is focused on the occurrence and importance of fatty acids in meat cattle, and is divided into three chapters ? classification and importance of fatty acids, nutrition value of meat and fatty acids composition in beef. Furthermore, the work described factors affecting fatty acids composition. The aim of this work is to evaluate the content of fatty acids in beef and their importance for the health of consumers.
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