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Mikrobiální kontaminace baleného masa
Cholastová, Kateřina
A description of packaged meat microflora is provided in this bachelor thesis. It deals with the chemical composition of meat and the factors influencing the growth of microorganisms. Main topic is the characterization of microorganisms causing spoilage of packaged meat and microorganisms causing formation of foodborne illnesses. Methods of fighting against undesirable microorganisms are also included. The thesis contains packaging types characterization, options in the packing of meat, packaging requirements, and shortcomings during the packing. The experimental part is focused on determining the most important microorganisms' groups appearing in samples of differently packaged meat.
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Aspekty formování komoditní vertikály ovce
Goliášová, Renata
The diploma thesis is focused on identification of factors influencing commodity vertical of sheep. This vertical is compared with similar commodity of goat. The thesis classifies the development of this commodity on the market in Czech republic and compares it with the development in the market of EU member states. The study evaluates the development of sheep quantity status. The supply and demand side of the market as well as the proportional changes related to the foreign trade of the Czech Republic with this commodity are also examined. On the basis of the data determined by the market analysis, this commodity is evaluated. On the basis of the results obtained, it can be stated that the sheep commodity is only a marginal commodity in the Czech Republic and within the EU belongs the Czech Republic among the states with the smallest sheep population.
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Spotřební chování na trhu s masem a masnými výrobky
Šajnar, Jiří
Šajnar, J. Consumer behaviour on the market with meat and meat products. Di-ploma thesis. Brno: Mendel University, 2018. The diploma thesis deals with consumer behaviour on the market with meat and meat products. The analysis of secondary data is focused on describing trends in production and consumption of these commodities in the world and in the Czech republic. Within this analysis the significant relationship between GDP per capita and meat consumption is proved and price elasticities for the Czech republic are estimated. Further, there are evaluated results of the primary research based on questionnaire survey, which provides more detailed information about consumer preferences and factors affecting their behaviour. The results are subsequently used for market segmentation and final recommendation for the entrepreneurs and consumers.
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Mikrobiální kontaminace a její změny v průběhu skladování baleného výsekového masa
Cholastová, Kateřina
This thesis is focused on the issue of microflora of packaged cut meat. It is characterized by significant external and internal factors that influence growth and the proliferation of microorganisms. The next part is a brief description of groups of microorganisms causing spoilage of packaged meat and microorganisms causing disease from food. There are mentioned methods of prolonging the shelf life of meat, the most substantial part of which is devoted to the possibilities of meat packaging, the functions of packaging, plastic materials and possible migration of substances from them are also mentioned. The experimental part of the thesis is focused on the comparison of differently packaged samples of pork meat from the point of view of important groups of microorganisms. A significant part is the comparison of color changes during storage of differently packaged meat measured on a spectrophotometer.
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Vliv pohlaví na jatečnou hodnotu a chemické složení jehněčího masa
Urbánková, Kateřina
The evaluation of the effect of sex on carcass value and chemical composition of lamb meat was the main aim of this disertation. The monitoring was carried out at an orgnic farm in Proseč where 8 ewes and 8 rams of genotype Š 75 T 25 (Š - Šumavská sheep, T - Texel) were involved in the study. The first part of the disertation shortly summarizes history and current situation in sheep breeding in the Czech Republic. Afterwards, there are described sheep and lamb marketing, the slaughter processing and chemical composition of lamb meat. In the next part there are described the other details of our monitoring. Within the frame of our study we determined daily gains of lambs, carcass yield, conformation and fattiness as well as the proportion of leg, shoulder, kidney and kidney fat. The effect of sex on selected offals was evaluated simultaneously. In terms of chemical composition, we determined the contents of dry matter, protein, crude nitrogen, intramuscular fat (IMF) and ash. The rams had a higher daily weight gain and carcass yield, while ewes had higher fattiness, a proportion of kidney fat and a proportion of the leg. In terms of offals evaluation, rams had higher proportion of liver while ewes had higher proportion of spleen. Despite expectations, there was no significant difference in content of IMF, however rams had higher contents of dry matter and protein. Although there have been observed differences between sexes in some indicators, these differences were not statistically significant.
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Netradiční masné výrobky
Sedláková, Monika
In bachelor thesis „Untraditional meat products“ attention is paid to products: Spanish chorizo, Haggis, Black Pudding and Bresaola. In 2017 the Czech republic had avarage consumption of 80,3 kg of meat per consumer. Consumption is influenced by factors like age, life style, health, cost and advertising. In terms of composition, meat is mostly composed of water, protein, lipoid substances and extractives, the content of wich varies depending on the species of animal and the part of the body from which the muscle is obtained. Meat contains nutritionally valuable essential fatty acids, is a source of vitamin B12 and iron and zinc. Meat products are divided into several categories according to decree no. 69/2016 Coll. And their treatment is most often done by heat treatment, smoking, drying and fermentation. Additives added to meat products are affecting color, consistency, durability and taste. Untraditional raw materials such as ground pimenton pepper, a mixture of salt with dried herbs, oats, barley, blood, or offal are added to meat specialities.
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Hodnocení růstu a jatečné hodnoty skotu
Morávek, Marek
This bachelor thesis deals with the growth of cattle, its carcass value and technological systems used in fattening categories. First, the characteristics of growth, ontogenesis and the associated stages of growth, the methods used to evaluate growth, and what affects growth are described. Then the work is focused on meat production, where the terms associated with it are characterized, namely the carcass value with fattening. Furthermore, the effects that affect performance. The bachelor thesis describes individual slaughter categories and the part is devoted to technological systems of fattening of individual categories. The bachelor thesis evaluates the slaughter of cattle in the Czech Republic and their performance. The defeats of neighboring states are also evaluated and the information found is compared with the Czech Republic.
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Mikrobiologická kvalita masa
Collinsová, Ria
This bachelor thesis deals with microbiological quality of meat. From a chemical point of view, meat and meat products have a high content of water and other substances that create the optimal environment for the growth and multiplication of undesirable microorganisms. In the case of imperfect handling and processing of the meat, contamination with microorganisms will occur and thus the sensory properties will change, and the spoilage will gradually increase. The development of microorganisms is also undesirable in terms of foodborne diseases, which can negatively affect the human body and affect it in the form of salmonellosis, campylobacteriosis, etc. The questionnaire survey revealed whether people are familiar with the notion of foodborne diseases and the potential risk that may arise with the consumption of meat and meat products. The survey shows that primary school children are more familiar with this potential risk compared to older people. A part of the thesis is a suggested recommendation to increase familiarity with this topic.
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Sušení jako metoda konzervace masa a masných výrobků
Velecká, Eva
In the beginning of the thesis a reader will be apprised of a historical importance of meat to people, its consumption, chemical content and methods of its definition. There is a mention of a production process of durable heat-treated meat products, fermented meat products, raw hams and dry cured meat. I also focused on possible risks related to this type of products, legislation, specific products of several countries and their even-tual trade marks.
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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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