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Možnosti zapojení zemědělského podniku do komoditní vertikály jatečná prasata/vepřové maso
Škoda, Vítězslav
The thesis is focused on shaping the business environment on commodity chain markets of hogs/pork meat in the current environment of global agribusiness networks. Attention is paid to evaluating the development of supply and demand, international trade in the context of commodity chain markets and also including pricing environment on these markets. The findings are verified in the business plan of integrating a particular farm to this commodity chain. Business plan is economically evaluated and contains recommendations.
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Hodnocení průběhu ztrát masa v průběhu skladování
WNUK, Michal
The aim of this study was to evaluate weight losses of pork meat during storage, especially during the chilling proces 24 hours after slaughter. In the theoretical part there are described the history of the origin and development of Prestice black-pied pig, the chemical composition of meat, slaughtering and chilling. The practical part dealt with the evaluation of weight losses in pig carcasses after twenty four hours of chilling. Data for this study was obtained from the carcasses of Prestice black-pied pig breed.
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Vliv hybridní kombinace a porážkové hmotnosti na jatečnou hodnotu prasat
SCHEUFLER, Vladimír
The aim of this bachelor thesis is to evaluate the dependence of the carcass value of pigs on the slaughter weight and the hybrid combination.The carcass value represents a summary concept characterized by a complex of quantitative and qualitative indicators. The slaughter weight and the influence of a breed are two main factors, wich are affecting the carcass value. It is impossible to concentrate all required commercial attributes at a corresponding level in single breed, therefore it is necessary to obtain final hybrids by a targeted selection and deliberate combination of breeds, thus reaching satisfying results for both producers and customers.
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The content of basic analytical constituents in selected raw meat
URBAN, Martin
This work is focused on the pork meat analysis. The moisture, fat, protein, collagen parts content in pork ham, shoulder and loin were measured with the NIR-method using. The samples from Masokombinát Plzen presented a high moisture content in comparison with the lower fat content. In the opposite the samples from Slaughterhouse contains a higher level of fat and less water. The pork ham purchased from the Slaughterhouse Lisov comprised 66.20 %, respectively 71.65 %, respectively 72.99 % moisture. Pork ham from the manufacturer Masokombinát Plzen contained 74.28 %, respectively, 75.18 %, respectively, 73.84 % moisture. The fat content of pork ham from manufacturer Slaughterhouse Lisov was measured 12.27 %, respectively, 4.55 %, respectively. 3.96 %. Pork ham from the manufacturer Masokombinát Plzen contained 1.76 %, respectively, 2.06 %, respectively, 3.01 % fat. The highest humidity of 75.29 % was measured at the pork shoulder by Masokombinát Plzen. At least moisture contained pork ham purchased from the manufacturer Slaughterhouse Lisov (66.2 %). Analysis revealed a high fat content of 12.03 % by the pork shoulders manufacturer Slaughterhouse Lisov. At least 1.76 % fat contained pork ham producer Masokombinát Plzen. Content of protein was the highest in pork ham by Slaughterhouse Lisov 24.13 %. Content of only 18.34 % of the protein was measured at the pork shoulder by Libor Novak. Most parts of the collagen contained pork loin from Slaughterhouse Lisov 1.78 %. Content of 0.4 % collagen parts were the lowest measured value. The highest moisture content (75.29 %) was measured at the pork shoulder producer Masokombinát Plzen, at least contained a pork ham from Slaughterhouse Lisov (66.2 %), the highest fat content (12.03 %) was observed in the pork shoulder from the manufacturer Slaughterhouse Lisov, the least fat (1.76 %) contained pork ham from Masokombinát Plzen. The richest content of proteins was in pork ham producer Slaughterhouse Lisov (24.13 %), only 18.34 % of the protein was measured at the pork shoulder of the company Libor Novak. The most of the collagen contained in sample from pork loin from Slaughterhouse Lisov (1.78 %) and the lowest in pork leg (0.32 %) from the manufacturer Masokombinát Plzen.
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Vývoj komoditní vertikály prasat v podmínkách Polska
Kaleta, Lukáš
The presented work deals with evolution of pork meat commodity chain in Poland. The starting step consisted in studying the literature on the basis of which was developed theoretical part dealing with agribusinesses, the current environment of modern agriculture. The examined commodity is characterized in the context of the development of world and European production. Analysis of the formation of commodity chain was performed on the basis of available statistical data. The conclusion brings characteristics of the current situation in the pig meat market in Poland.
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The comparison of selected quality indicators of pork meat
MUŽÍKOVÁ, Monika
The main aim of the thesis is comparison of qualitative indicators of pork meat. The literature review focuses on basic characteristics of pork and development of post mortem changes in which is detected process curing meat and potential quality deviations. In the practical part, there were measured pH values and bioimpedance of two different pig's breeds, including purebred České bílé ušlechtilé and crossbreed of hybrid lines Large White and Landrase. Pigs came from different farms. In all cases values ph and pH corresponded to the normal quality of meat. When the quality indicators were compared between breeds there wasn't statistically significiant difference ( p > 0,05). In the evaulation of correlation dependence, there has been found that the most dependence were pH values and temperatures, then r=-0,5 and r?=25,1%.
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Zemědělský podnik v komoditní vertikále prasata - vepřové maso
Masaříková, Jana
The aim of this diploma thesis is the economic evaluation of agricultural holdings by using financial analysis. There is investigated the development activities of the two agricultural holdings in the economic environment of the agribusiness the given timeline. The thesis is focused on a pork meat production on the Czech market. For each of the holdings is prepared the economic analysis. The calculation used the two-stage costing method. Based on the evaluation of the analyses are formulated recommendations for the company.
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Vývoj pozice evropských výrobců vepřového masa na světovém trhu
Vachala, Oldřich
This diploma thesis is focused on evaluation of European producer's position, within commodity chain slaughter pigs -- pork meat on the global market. There are also defined most important world production centres in connection with changes of demand and supply in dynamics of globalizing market. The evolution on the global market of pigs and pork meat are analysed, together with detailed identification of changes on the common market of the EU. Concretely, there is analysed the evolution of price levels of the investigated commodities, throughout comparison of chosen production centres. The development of balance of the EU's international trade with relevant world producer/consumer centres was analysed thoroughly.
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Nové aspekty formování trhu v rámci komoditní vertikály vepřového masa
Tamáš, Vojtěch
This Ph.D. thesis deals with problem of changes in commodity chain pigs -- pork meat in the current environment of changing conditions and contracts in global network of agribusiness. An attention is paid as well as assessing the economic consequences of globalization and liberalization in the current environment of agribusiness in general with a focus on the formation of agrarian markets, motives of consolidation in the primary and subsequent stages of processing and finishing materials in pork meat commodity chains and networks of agribusiness. There are also characterized an economic relations in the design and development of contractual relationships and effectiveness in general and in the environment of agribusiness. Researched commodity is analysed in a global, European and national context, both in terms of typical developmental characteristics and in terms of cost and price relations of production and processing of pig meat in the world's major production canters. There are evaluated also influences on the formation of commodity verticals and market structure on the price level in the primary stage and related subsequent stages of processing in terms of the Czech Republic.
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