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Vliv různého podílu purpurové pšenice na senzorickou jakost drůbežího masa
Hrabal, Ondřej
The aim of this thesis has been to investigate what impact on sensory meat quality will purple wheat content have in the feed of broiler chicken Cobb 500. The chicken were divided in five groups, while each group was fed with a different purple wheat to control wheat ratio. The consequent sensory analysis of breast and thigh meat samples was carried out in a university sensory laboratory meeting the ISO 8589 requirement. According to the results of the following statistical assessment, both breast and thigh meat samples were judged as possessing better sensory qualities whenever they came from the chicken fed with some purple wheat content. Regarding thigh meat, best results were achieved in a group given 1/3 purple wheat and 2/3 control wheat. For breast meat, it was impossible to indicate the best ratio of wheat types. In general, however, it can also be stated that chicken fed with some purple wheat content reached better results than the control group did.
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Vlastnosti a zpracování krokodýlího masa
Hrabal, Ondřej
The topic of my bachelor thesis is the properties and methods of processing crocodile meat. Crocodiles are kept mainly for their skin, which serves as a material for the manufacture of handbags, shoes, etc., and for their meat, which, however, belongs among side raw materials. Breeding crocodiles is spread mainly in areas of their natural habitat. Slaughtering of crocodiles has been made possible on the 1st March 2013, when the 34/2013 Coll. ordinance came into effect, dealing with veterinary requirements for slaughtering of crocodiles and with further processing of meat and animal products originating from crocodiles. The technology of crocodile slaughter and processing includes their transportation, stunning, hanging, bleeding, skinning, evisceration, cutting and packaging. Crocodile meat is white meat low in fat, the taste of which is very close to chicken meat. The most used is meat from the tail area, which is of best quality.
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