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Sledování jakostních ukazatelů při zrání masa divokých prasat
Vicenec, Ondřej
This diploma thesis looks at the indicators of quality in the wild boar meat maturing process. The duration of the meat maturation (Musculus longissimus dorsi) was compared in 25 wild boars depending on the meat cut, the age of the hunted wild boar, where the animal was shot, the type of hunt and the season in which the wild boar had been hunted. The wild boar meat was wet-aged, sliced into pieces approximately 2 cm wide and the duration of aging was split into three intervals (0 to 5 days, 6 to 10 days and 11 to 15 days). The pH of the meat, its texture, colour and the sensory properties of the cooked meat and broth were determined after each interval. During the maturing process, the lightness of the meat L* grew rapidly and showed a statistical significance (p < 0,01), the redness of the meat a* on the other hand declined (p < 0,01). The volume of yellow colour b* did not change during the maturing process. The duration of aging did not effect the pH in the meat and showed no statisti-cal significance. Convincing differences were noted in the measurement of the texture of the maturing meat. Tenderness was most notable after a period of 6 to 10 days. The duration of aging showed a statistical significance (p < 0,05) in: taste intensity, juiciness, tenderness and texture of the meat. The duration of aging also showed statistical significance (p< 0,05) in all the analysed descriptors of the meat broth (taste intensity, pleasantness of taste, aroma intensity and the pleasantness of the aroma).
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Influence of different types of slaughter lines for the incidence of pork meat (PSE)
ČERNÁ, Lenka
The main aim of the present thesis was to compare different types of slaughter lines and their influence on the occurence of meat defects with emphasis on PSE defect. The research has been concentrated mainly on the slaughter lines which use the technology of stunning the animals with electricity and concentrated CO2. The research monitors the rate of PSE defect from the slaughter to the cutting of the pig (approximately 48 hours). For considering the difference in quality of the meat the basic identification indicators of both pH1 and the draining of meat were created. Furthermore, we monitored pH24 and pH48, too. Analyzing of the above mentioned indicators shows that stunning with concentrated CO2 is more suitable with regard to the quality of the meat. The average pH1 value was 0,3 (p < 0,001) higher, pH24 value was 0,243 (p < 0,001) higher and the average value of meat juice drainage was 2,16% lower (p < 0,001). The anylysis of the PSEi and PSE quality difference based on pH1 when stunning with the use of concentrated CO2 shows lower frequency of PSEi (7,843% lower) and PSE (1,961% lower). Based on meat juice drainage, PSEi frequency was 23,810% lower and PSE 4,762 % lower.
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PSE-Defect - Quality Impact During 48 Hours After Slaughtering
PUDIVÍTR, Aleš
Comparison of pig?s stunning (by electricity or CO2) at slaughterhouse and monitoring the occurrence of quality variance PSE during 48 hours post mortem was main goal of this work. Basic indicators such as pH1, drip loss of water and meat colour (lightness) were determined to assess PSE. In addition to these indicators have been also evaluated values of pH24 and pH48. The result of those indicators is that during stunning by CO2 gas value of pH1 was higher by 0,3 degree (P < 0,001), value of pH24 was higher by 0,243 (P < 0,001) and average drip loss of water was lower by 2,16 % (P < 0,001). Changes in other evaluated indicators were statistically non-significant. Occurrence of quality variance which tends to PSE (PSEi) and PSE was evaluated at slaughterhouse which is using electricity for stunning as higher by 7,843 % at PSEi and 1,961 % at PSE based on value of pH1. As higher was evaluated also drip loss of water by 23,810 % at PSEi respectively 4,762% at PSE. Difference between occurring of PSEi and PSE based on meat colour was not observed. The highest correlation dependence was found between pH1 and drip loss of water (r = 0,586, R2 = 34,315 %).
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