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Factors affecting the quality of pig meat
PÖSINGEROVÁ, Kateřina
The aim of the bachelor thesis was to compile the factors effecting on the quality of pork meat, which include nutritional value, sensory characteristics of meat (texture, juiciness, taste and smell), technological properties (pH, colour, water holding capacity, electrical conductivity) and the influences which impact the meat quality, such as breeding affiliation, age and weight at slaughter, sex and nutrition. In this work was also described transport to the slaughterhouse and stabling as well as ways of stunning and bleeding. Another factors affecting meat quality are quality variations (PSE, DFD, PFN and RSE), which are also included.
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Slaughtery Lines and their Improve in Meat Quality
ČERNÁ, Lenka
In my thesis I deal with the influence of slaughter lines on the quality of pork. This thesis is divided into three parts. The first part focuses on the purchase of pigs, their transport to slaughter operation and stabling before the slaughter. The second part deals with his own defeat, where they are developed different types of slaughter lines and their impact on the supply of meat products. The third part focuses on factors that affect the supply of meat products during and after slaughter and meat defects that occur in them.
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Price analysis of selected products
KŘEMENOVÁ, Kateřina
The aim of this bachelor work is an analysis of agricultural producer prices of cattle and pigs, developments in industrial producer prices of beef and pork, and consumer prices of beef and pork. The theoretical part describes the pricing and analysis of time series. The practical part of this thesis is an analysis of prices of selected products. Information for processing both parts of the bachelor work were drawn from literature and the internet.
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