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Zrenie a kvalita mäsa.
Roupcová, Lucia
My bachelor thesis is dealing with biochemical changes which are affecting the meat during it´s ageing process (proteolysis) and it´s impacts on final quality of meat. Changes of nutritional and technological value of the meat, which are running, are seriously affecting meat quality. Because meat has high content of the water, the possibility of formation of meat defects is also high. Consequences can be changes in color, taste, modulation of decay or health impediments. Factors affecting meat quality are connected with diversity of breed, age and gender. Abnormal post mortal reactions are affecting meat itself and are usually in connection with not proper manipulation with animals before slaughter. This is usually caused by stress and exhaustion. DFD (dry, firm, dark meat) is very often occured meat defect. After meat ageing process, there is possibility of occuring the negative change of deep autolysis. Consequence is not proper condition of meat.
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