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Zdravotní nezávadnost a jakost masa lovné zvěře
Horáková, Marie
The topic of the bachelor thesis is Health Sanitariness and the Quality of Game Meat. The goal was to focus on heath sanitariness of game meat, more precisely venison and quality of the meat. The thesis includes sorting of the game, its methods of breeding, ways of hunting and their influence on hygiene and quality of the venison. It describes requests for getting venison. There are described biological, chemical and physical risks for consumer and methods of distribution. Besides, there are mentioned the postmortem changes in the meat and the quality of the venison. In closing, there are mentioned culinary suggestions for the venison.
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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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Trends in the consumption of selected types wild animals in the Czech Republic in years 1995 - 2010
GRANČAY, Josef
This bachelor thesis is focused on the evaluation of game meat consumption trends from 1989 2010 in Czech Republic. Compares not only its consumption, but also the composition and and nutrient content to other most consumed meats, as game does not reach the top positions of consumption. The thesis summarizes the processing conditions of game, its handling and aging. It also deals with distribution regulations, putting emphasis on laboratory testing and wholesomeness of meat. The work presents the figures of various types of game and its development over the last 22 years. Where in the space is given for comparison. Game meat consumption increases slightly, but room for growth remains.
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Obsah polyaminů ve vybraných produktech
Popelková, Zuzana
The theoretical part of my thesis focuses on venison, its composition and effects and formation of polyamines in the body. The practical part deals with the content of polyamines (putrescine, spermidine, spermine) in roe deer, red deer and wild boar's ridge. Polyamines were determined by high performance liquid chromatogramy. The influence of the preservation method and the kind of venison was researched on the total amount of the polyamines and the contents of individual polyamines. The total amount of polyamines is decreased during storage in roe deer, red deer and wild boar. The highest concentrations were measured spermidine in roe deer and red deer, whether chilled or frozen meat. The boar ridge was found most spermine. Kind of venison did not affect the content of polyamines. Polyamines occurred about the same amount as in roe deer, red deer and boar meat.
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Obsah PUFA n-6 a n-3 ve vybraných živočišných tkáních
Koláčková, Martina
The literature review summarizes characteristics of polyunsaturated fatty acids, problems of their metabolism, physiological effects and their occurrence in food. It pursues procedures and possibilities of fatty acids assessment with the help of gas chromatography. Experimental part of the thesis describes an assessment of fatty acids profile in fallow deer meat, roe deer and deer meat using the gas chromatography method operating the Fison 8000 series gas chromatograph as well as flame ionization detector. Conclusive differences in content of particular fatty acids and n-6/n-3 fatty acids ratio among single types of venison are being monitored by means of statistic processing. .
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Jakostní parametry masa divokých prasat
Vicenec, Ondřej
The topic of this bachelor thesis is the Quality parameters of wild boar meat (Sus scrofa). The aim of this thesis was to create a literature search with focus on quality parameters of wild boar meat, methodology of its qualification and on scientific conclusions dealing with such topic. This thesis includes the definition of the meat and game is according to the law, the characteristics of wild boar and its common illnesses. Hunting, the hit aim and further handling of the caught game is also explained in this thesis. Moreover this bachelor thesis deals with post-mortem biochemical processes which are happening in meat, its defects quality. The game and its chemical composition and microbiology are being given the main attention. In conclusion the differences between the chemical compositions of different game are being interpreted and wild boar meat is being compared to pork meat.
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The importance of monitoring post-mortem game meat changes
Santajová, Markéta ; Bušová, Milena (advisor) ; Daniel, Daniel (referee)
The main aim of the thesis is to discover the significance of parameters of postmortal changes of game, on which we may well base for the further appraisal in practice.
The theoretical part describes company for processing game, from which the samples for the experiment were taken. Furthermore, it incorporates the composition and the qualities of meat and the factors that affect the meat of game. A significant chapter describes postmortal processes and ways of meat spoilage.
The experimental part of the thesis measures both the pH and ammoniac postmortal indicators. As for the experiment, the measurement was carried out on two groups of samples coming from the ham of wild boar.
With regard to the results the indicators were proved to be measurable postmortal parameters by postmortal changes and consequent process ripening of meat. The figures between individual measurements increased, but the dependence on time cannot be made on grounds of the results. The figure of ammoniac increased during the measurement too, and we gained a concrete image of its content in the meat thanks to photometric method. The results were compared with the measurement of ammoniac of slaughter animals. For analysis volume of ammoniac in specimen of lean flesh was used traditional micro method according to Conway.
More profound analysis ought to be made for the appraisal of postmortal indicators. Next interesting parametres for determination of significance postmortal changes could be also enzymatic substance.
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Organoleptic characteristics of the venison and venison products
Henrychová, Marie ; Kouřimská, Lenka (advisor) ; Daniel, Daniel (referee)
This thesis is focused on the organoleptic properties of game and farm animals meat. Some attention is dedicated to the game meat products too. Hypotesis Organoleptic properties of game meat are statistically different from meat of farm animals was evaluated. Comparison of the scientific publications concering this topic was made. Organoleptic properties are dependent on physical and chemical attributes, thus some of these important attributes are discussed in this thesis.
Results of this thesis show, that there are significant differences between organoleptic properties of game and farm animals meat and the hypotesis is valid. Within chemical and physical properties of compared kinds of meat there are significant difference especially in fat content and fatty acids profile. Game species presented in this thesis have lower fat content and also more favourable fatty acids profile and especially content of unsaturated fatty acid is higher. Significant differences were also in nitrogen compounds content, amino acids composition and haem pigments content. Higher moisture content was often presented in game meat. Differences in protein content were not significant, but several differences were found in the protein composition. During sensory evaluation significant differences were found in intensity and pleasantness of flavour, tenderness and juiciness of meat. Further differences were also found in color.
Specific properties of game meat are transfered also to the game meat products. But in products differences are soften by the use of other components, such as other kinds of meat or food additives.
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Effect of storage conditions on qualitative indicators of game meat
MAURER, Jan
This work deals with the health and meat hygiene of venison and especially its appropriate storage. The aim is to find relationships between cooling and freezing game to bring a deeper insight into the work of meat from wildlife animals to achieve superior quality and taste characteristics unchanged pheasant meat. The basis of the whole work is a laboratory analysis of forty meat samples, which were obtained from local organizations involved in the management of game. In this analysis we are monitored four basic parameters: the content of water, fat, protein, and the connective tissue protein, which are major predictive value for a particular game palatability. It was found that exist statistically significant dependence between proteins and connective tissue protein, protein and water, fat and water. It was not possible to reject the null hypothesis about the differences between refrigerated and frozen samples of water, fat, protein and collagen. Conclusions measurements were compared with the available international and professional Czech literature.
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Jakost masa lovné zvěře a zvěře z farmových chovů
Indráčková, Martina
The subject of the bachelor thesis is The Quality of Game Meat and Game Farmed Herds. The main goal of this study was to focus on the quality parameters of the meat or game meat and also on the already existing conclusions of those scientific studies, which dealt with some specific indicators of farmed and hunting game meat quality. The thesis includes the game's devision, description of some of its kinds and information on game keeping, hunting development and even on gaining the game itself. Besides it covers also veterinary and hygienic requirements on the meat and on the release of the game to the market. Considerable part of the thesis deals with possible biological, chemical and physical risks of meat consumption. The major differences between farmed and hunting game as well as selected kinds of farmed game are described in the conclusion of the thesis.
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