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Vlivy působící na celkovou jakost výsekového masa a odchylky jakosti
 Kolísková, Adéla
The term meat is defined in the bachelor's thesis, and its consumption in recent years is also listed here. I also deal with the chemical composition and explanation of the concept of quality, which is the result of nine quality characteristics. Furthermore, the factors that influence the final quality of the meat are described here. Factors can be divided into intravital and postmortem. Postmortem processes and slaughtering processing, which also contribute to the final quality of the products, are described in more detail. The following is a list and description of some forms of meat spoilage. The work also characterizes the most frequent quality deviations, supplemented by the causes of their occurrence and the possibility of their identification.
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