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Traditional and nontraditional farm animals and their importance to human life
Procházka, Jiří ; Hanel, Lubomír (advisor) ; Řezníček, Jan (referee)
The Abstract The main purpose of my thesis is to make summary of conventional and unconventional livestock and their importace to man. My thesis brings in survey of the most significant kinds of breeds and their economic exploitation. A separate section is devoted to Czech breeding of essential kinds of livestock in reference to their conditions and animal production capacity. Out of unconventional groups of livestock, the attention is devoted to birds from out superorder runners. The importace of meat in man's nutrition is widely discussed. As a part of thesis, a public inquiry was compiled and analysed. It was interpreted on samples of students and workers of educational institutions. The inquiry discovers the influence of respondents'demografic field and other circumstances upon meat consummation. As a suplement to the biology education at primary and secondary schools, a CD- ROM is made containing questions to systematic zoology of birds from among superorder runners. Key words: domestication, livestock, runners, meat, inquiry
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Trends and Patterns of Meat Consumption in The European Union
Teiml, Matěj ; Pleticha, Petr (advisor) ; Ehrenbergerová, Dominika (referee)
The goal of this thesis is to research the consumption of meat in the European Union and to look for trends and patterns regarding the consumption. We will take advantage of the panel data structure and use our own balanced panel data set to properly verify and quantify the relationship of macroeconomic, and country specific variables with annual meat consumption per capita. We used data covering the consumption of meat in the European Union member countries in the year of 2018, with data ranging from 2000 to 2018. All data in our thesis are annual and aggregated at the level of single European Union member countries. We used standard panel data analysis tools to reach statistically significant results to recognize and estimate the important determinants of meat consumption in the European Union
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Possibilities of using moringa oleifera in the production of meat products
Richterová, Nikola ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the addition of moringa oleifera and its influence on the sensory quality of meat products, specifically wine sausages. The theoretical part describes the meat, the division of meat products, and the basic technological operations leading to their production. Furthermore, wine sausage, its composition, and production technology are characterized. The description of moringa oleifera and its chemical composition follows. The conclusion of the theoretical part is devoted to sensory analysis, conditions for sensory assessment, and the main methods of this analysis. The experimental part is focused on the production of wine sausages with various additions of moringa oleifera and subsequent sensory evaluation of these sausages. When assessing the sensory quality of the sausages, the samples were evaluated according to their appearance, smell, taste, and texture. A total of 25 evaluators, who were representing ordinary consumers, took part in the sensory evaluation. The content of lipids and fatty acids in the samples of sausages was analyzed by gas chromatography. A separate sample of Moringa was also analyzed by gas chromatography. The polyphenol content of the samples was determined by liquid chromatography. Using the Kruskal-Wallis test, it was found that there were statistically significant differences between the samples. The sample with the lowest addition of moringa and the sample without moringa were assessed very similarly and were evaluated as the best. While the sample with the highest moringa addition was rated the worst in all assessed categories.
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Trends and Patterns of Meat Consumption in The European Union
Teiml, Matěj ; Pleticha, Petr (advisor) ; Ehrenbergerová, Dominika (referee)
The goal of this thesis is to research the consumption of meat in the European Union and to look for trends and patterns regarding it's consumption. We will take advantage of the panel data structure and use our own balanced panel data set to properly verify and quantify the relationship of macroeconomic, microeconomic, and country specific variables with annual meat consumption per capita. We used data covering the consumption of meat in the European Union member countries in the year of 2018, with data ranging from 2000 to 2018. All data in our thesis are annual and aggregated at the level of single European Union member countries. We used standard panel data analysis tools to reach statistically significant results and concluded that individual propensity to consume meat varies between countries of the European Union and found evidence suggesting that urbanization and labour force participation impact meat consumption significantly.
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Sensory evaluation of different types of meat products
Lanžhotská, Aneta ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The diploma thesis deals with sensory evaluation of selected types of meat products, specifically sausages. Different types of sausages, which contained added chemicals and spices, were compared. The theoretical part describes the properties of meat and meat products and the basic technological procedures used for their processing and production. Furthermore, added substances and spices, which are often considered as flavorings or preservatives, were characterized. The principles of correct performance of sensory analysis and sensory perception of food were also presented, which include a description of the sensory workplace, sample preparation, its implementation, procedure and various evaluation methods used. The experimental part describes the specific work tools used and the conditions under which the evaluation took place. A total of 12 types of sausages were evaluated, 7 of which came from meat production and 5 were prepared in the laboratory of food chemistry at Brno University of Technology. The differences between the samples of sausages, which differed in content and type of added chemicals and spices, were clearly shown using ray graphs. Then the Grubbs test was used, which excluded outliers from the final evaluation. These values were further excluded from further evaluation. The Kruskall-Wallis test was used to distribute the resulting mean values and to determine whether there was a statistically significant difference in sensory evaluation between the results. An appendix to the Kruskall-Wallis test Dunn's test was used to divide the resulting values into given groups according to statistically significant difference and similarity. The analysis of the main components of the so-called PCA was used to find the differences and similarities of the samples included in the groups.
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Chemické složení jehněčího masa
Urbánková, Kateřina
This bachelor thesis describes development and current situation in numbers of sheep in the world, in the European Union and in the Czech Republic. Sheep meat production in the EU and import and export of this commodity are also mentioned in the thesis. In addition to current numbers of sheep in the Czech Republic, the thesis shortly describes history of sheep breeding and lamb (sheep) meat production focusing on marketing. The main part of this thesis is focused on chemical composition of lamb meat and the factors which affect above mentioned. The most important factors influencing the chemical composition are breed, age, gender and nutrition. Finally, the thesis deals with the value of lamb meat in human nutrition in terms of consumption and possible effect on human health also. Risk of cardiovascular diseases, cancer and diabetes mellitus type 2 are the most discussed topics regarding to consumption of red meat (including lamb meat).
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Faktory ovplyvňujúce mikroflóru mäsa
Schlosserová, Nikola
Bechelor thesis involves theoretical parts focused on problematic area of changes in the microbiota of meat. To prevent this changes we have to know, how we can stop them in the begining. That contains knowledge of factors which affect them. These factors are part of prevention to provide healthy and safety food. Meat as an animal product, which contains plenty of water and that make it easily tainted. Contamination can be caused primary or secondary and also can affect chemical structure of meat. That´s mean qualtity degradation of stock and final product. To achieve quality and safety, it is needed to know and maintain qualitatv idicators of quality.
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Interakce mezi minerálnimi prvky v dietě brojlerů a jeji vliv na vlastnosti svaloviny
Prokop, Jakub
Diploma thesis deals with influence of mineral elements level in the diet of broiler chickens. Primary observe their importance in meat production with high nutritional and sensory quality. In experiment we tried to modulate the performance of chickens by changing the level of zinc (24 g, 204 g), calcium (2 g, 15 g) and magnesium (1,5 g, 4,5 g) and test the influence on sensory attributes of breast and tight meat. After slaughter in the age of 36 days the meat was processed and frozen stored. In sensory analysis (after heat processing) color, texture, odour, presence of strange odour, tenderness, juiciness, taste and presence of strange taste was judge. We discovered that different level of zinc has negative influence on the odour of tight meat (85,50+-2,108; 77,03+-3,333). Higher level of calcium and magnesium for the breast meat had positive influence on the color (83,53+-2,663; 88,50+-1,731) and negative influence on odour (86,10+-2,428; 76,66+-3,341), chewiness (77,73+-4,157; 63,33+-4,607) and taste (71,83+-4,325; 57,75+-4,532). In the end we can conclude that addition of different levels on mineral elements can influence organoleptic properties of meat and its acceptance for the consumer. It is necessary to do more experiments in this subject in the future.
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Technologie výroby a hodnocení jakosti tepelně opracovaných masných výrobků
Novotná, Ivana
Heat-treated meat products are the most important group of meat products, as the range of products and popularity among consumers. The introductory part of this thesis describes the clasification of meat products according to traditional division, and especially according to legislation. The raw materials are the basis of quality for the production of high quality meat products, The most important is the meat itself, as well as additives such as spices, salt mixtures, protein and carbohydrate additives, colouring and polyphosphates. The thesis describes the process of production of this product group. Most described is heat treatment, especially smoking. Smoking is one of the basic technological processes in the meat industry. It is a method of heat treatment, preservation and aromatization of food by smoke. Smoke and its composition affect the characteristic of the final product and gives sensory benefits to the product. On the other hand, it also contains harmful substances such as polycyclic aromatic hydrocarbons. Sensory, laboratory and microbiological methods are used to evaluation the quality of meat products. Sensory evaluation takes place during shoping and consuming by customers themselves or by trained evaluators during quality control in the production process. Laboratory and microbiological methods are important for evaluation the correct composition of the product and its healthiness.
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Speciální masné výrobky
Komárková, Natálie
This bachelor´s thesis named Special meat products deals with the general view at meat product specialities. The thesis discusses worldwide meat consumption and meat consumption in Czech Republic focusing at beef, pork and poultry. The thesis also includes basic steps in production technology and legislative requirements related to meat products. Furthermore, there are mentioned basic information about tradition of special meat products and typical locations of production. There are also stated production technologies of Parma ham, Jerky, Mortadella and Čajový salám plus connected problems.
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