|
|
Studium změn v barvě masa jatečných zvířat v závislosti na vlivu zvolených faktorů
Dračková, Eliška
The aim of the dissertation work was to determine meat colour in cattle, sheep, pigs, poultry and pheasants. The aim was also to evaluate the effect of breed, age at slaughter, weight at slaughter, sex, content of intramuscular fat and feed on changes in meat colour. Lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue (h) of CIELab system were measured by spectrophotometer Konica Minolta CM 2600d in all analyzed samples. In selected samples both remission and content of colour pigments were measured using photocolorimeter Spekol 11 and by modified method according to Hornsey. According to the results pork meat was affected by selected biological factors in the smallest range. Sex of the fattening pigs (hogs and gilts) had not significant effect on meat colour, on none of the monitored parameters. Neither sire lines did affect colour meat parameters. Significantly the lightest (p < 0.05) meat L* (62.53) was found in group with the highest content of intramuscular fat (5.04 -- 9.50 %). The colour of beef was affected by chosen factors in the widest range. In bulls, heifers and steers the highest lightness L* was found in crossbreed with Charolais (L* 36.22; 37.23; 37.19). The type of cattle had a significant effect (p < 0.01) on meat colour in cows. There were observed significant differences (p < 0.01) between crossbreed of beef breed (L* 36.89) and dairy breed (L* 31.94), respectively dual purpose breed (L* 33.57). Czech Fleickvieh breed (C) had significant effect on pigments content in meat (p < 0.01) when crossing with dairy breed. There was found significant difference (p < 0.01) between crossbreed with C 50 -- 74 % (3.94 mg.g-1) and purebreed C 100 % (3.57 mg.g-1). The breed of lambs had not significant effect on meat colour (p > 0.05). The level of DDGS in broiler diets had a significant effect on meat colour (p < 0.05). The highest (p < 0.05) L* (55.58) of breast muscles was determined in broilers fed 10% DDGS in the diet. Colour of broilers meat was affected not only by the level of DDGS but also by extruded soybeans (EPS). Breast muscle was darker (p < 0.01) in EPS (L* 52.58) in comparison with breast muscle of broilers fed DDGS (L* 55.74). In pheasants there were not significant differences (p > 0.05) between sexes in breast meat colour. Sex of pheasants had significant effect (p < 0.01) on lightness (L*), redness (a*) and hue (h) in thigh muscles. Values a*, b*, C* and h of breast meat were significantly (p < 0.01) different between pheasants reared in aviary in comparison with pheasant from the wild. Thigh muscle was significantly darker (p < 0.01) in pheasants from wild than in pheasants from aviary.
|
|
|
Metody hodnocení jakosti masných výrobků
Zedníčková, Martina
Bachelor thesis Methods of quality evaluation of meat products is focused on cooked ham and sausages. The first part is about meat and meat products in relation to the human nutrition and including both production and consumption. The next part describes meat production which is directed particularly into the current technology and innovation which are primarily focused on the production of nutritious meat products. Then it shows range of meat products in the Czech Republic. Another chapter is devoted to public notice which relates to meat products as well as changes that have occurred in this notice. The last section describes the laboratory and sensory methods used in assessing the quality of meat products.
|
|
| |
|
|
Technologie výroby a kontrola jakosti šunek
Poukarová, Anna
This work deals with meat products labeled "ham". Cooked ham belongs to the heat-treated meat products which make up the largest share of this group in the Czech Republic. Quality of the pork ham for hams must be high. It is important to control the correct technological process - the choice of raw material, its processing, salting, tenderizers, massaging, heat treatment and cooling. The content of the pure muscle proteins and their chemical and mechanical activation are very important. Prague ham is the most famous Czech product from this area whose the beginnings of the production falling until to the 60s of the 19th century. Currently Czech association processors of meat require incorporate of Prague ham between traditional Czech specialties. A lot of laboratory methods are used for the quality control of the final product - physicochemical, sensory and instrumental. Sensory evaluation is the oldest and unconditional way of quality control. Instrumental evaluation becomes part of the sensory evaluation in last years. Physicochemical methods provide the most objective evaluation of the results.
|
|
| |
|
| |
|
|
Nakupní chování spotřebitelů na trhu s masem v České republice
Hanák, Vít
Hanák, V. Consumer behavior on meat market in Czech Republic. Bachelor thesis. Brno: Mendel university in Brno, 2014. This bachelor thesis deals with consumer buying behavior on meat mar-ket in Czech Republic. It analyzes factors which influence consumers during their purchasing process. The thesis also identifies where and why are the pur-chases realized. For data collecting is used marketing research.
|
|
| |
|
|
Transfer of radioactive environmental load to the population of the wild boar (Sus scrofa) in selected localities of the south-western part of the Czech Republic
KOUBA, František
The contamination of the food chain of wild boar by post-Chernobyl radioactive fallout is a continuing problem in the forest ecosystems of certain localities in the Czech Republic. This study/PhD thesis is therefore focused on the evaluation of the results of radioactive contamination by radiocaesium (137Cs) of meat of wild boar caught in the localities of Novohradské Mountains and Šumava National Park in the period from December 2012 to December 2019. The aim of the work was to evaluate the occurrence of radioactive load in wild board, identification of possible seasonal trends in measured values of 137Cs, as well as possible differences in selected localities, and to evaluate the presence of 137Cs in raw materials of animal origin, specifically from wild boar, as a possible source of contamination in the human food chain. During the monitored period from December 2012 to December 2019, 137Cs content was measured in 1607 samples of wild boar, of which 654 samples were from the Novohradské Mountains in the South Bohemian Region and 953 samples from the Šumava - South Bohemian and Plzeň Region. The threshold value of 600 Bq/kg of the total amount of caesium was exceeded in 763 samples out of the total number of 1607, which is 47.5%. The maximum value of 137Cs activity was 22,540 Bq/kg, the median value was 522,4 Bq/kg and the average value was 1368,2 Bq/kg. Statistically significant differences were found between localities Novohradské Mountains and Šumava National Park. Samples from Novohradské Mountains exceeded the threshold 600 Bq/kg in 238 out of a total of 654 samples (36,4 %) of caught wild boar. In samples from the Šumava National Park, samples exceeded the threshold in 525 out of a total of 953 samples (51,1 %). When assessing the seasonal effect of the measured values of 137Cs activity in caught wild boar, statistically significant differences were detected in the winter period (November - April), when 137Cs activity reached higher values. The average value in the winter was 1674,23 Bq/kg, the median value was 741,87 Bq/kg while in the summer period (May-October) the average value was 1022,69 Bq/kg and the median value was 376,51 Bq/kg. Differences in measured values are also visible when taking into account the seasonality. In the period from December to May (each monitored year) there was a noticeable increase in measured values in the localities of Novohradské Mountains, in contrast, in the locality of the Šumava National Park this seasonality is not reflected. In general, higher measured values of 137Cs activity were shown by samples from localities of closed forest ecosystems with no or minimal share of pastures and agricultural land.
|
|
|
Analysis of meat demand in the Czech Republic
Dlasková, Karolína ; Ščasný, Milan (advisor) ; Polák, Petr (referee)
Meat and meat products form the highest share of Czech household expenditures for food. This thesis offers a complex view on the Czech meat market and studies in detail the determinants of meat demand. A review of the most frequently used demand models is included, from which the least squares log-log model is used for empirical analysis. The core of this thesis is the estimation of price and income elasticities of demand for various types of meat based on statistical data of household accounts from the years 2000 - 2012. The estimates are, with the exception of the price elasticity for beef, which equals 0.13, consistent with previous studies. Within the examined period, households manifest unitary income elasticity and own price elasticity of demand for meat equal to -1.2. The temporal evolution of elasticities varies for different types of meat. Important socio-demographical aspects influencing the demand for meat, such as age, education, whether the household is led by a female, and others, are also analysed.
|
guest ::
