|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
Factors affecting the quality of pig meat
PÖSINGEROVÁ, Kateřina
The aim of the bachelor thesis was to compile the factors effecting on the quality of pork meat, which include nutritional value, sensory characteristics of meat (texture, juiciness, taste and smell), technological properties (pH, colour, water holding capacity, electrical conductivity) and the influences which impact the meat quality, such as breeding affiliation, age and weight at slaughter, sex and nutrition. In this work was also described transport to the slaughterhouse and stabling as well as ways of stunning and bleeding. Another factors affecting meat quality are quality variations (PSE, DFD, PFN and RSE), which are also included.
|
|
|
Bachelor thesis
VONDRUŠKOVÁ, Jana
The aim of the bachelor thesis was to create a survey of characteristics of pork meat quality including pH45, pH24, colour, water holding capacity, texture, intramuscular fat content and influences that affect the meat quality, i.e. breed, sex, slaughter weight, nutrition and feed, stabling technology, treatment, transport to the slaughterhouse, method of stunning and way of slaughter. The meat quality is also conditioned by the chemical composition, physical and technological features of the meat and process of postmortal biochemical changes. Animal handling leads to the quality variations of pork meat.
|
|
|
Selected parameters of quality in pig meat
NOVÁKOVÁ, Aneta
The bachelor thesis focuses on processing the information on issues of pork such as qualitative characteristics in the context of the carcass value in pig and describes the aspects that influence them. At first the carcass value and factors affecting it - genetic determinants, breed, sex, age, weight, etc. were described. Then the biochemical composition of meat was characterized with the emphasis on of the intramuscular fat content which is related to the proportion of lean meat in carcass. Further, the quality of meat and its characteristics - pH, color, water holding capacity, electrical conductivity of the meat were processed. There were included sensory characteristics of meat - the taste, aroma, juiciness and tenderness, as well. Attention was also focused on internal and external influences affecting meat quality both positively and negatively (nutrition, farming methods, feed additives, effects of handling and slaughter). In conclusion, the quality variations of pork and the SEUROP system currently used by for the assessment of slaughter pigs is showed.
|
|
|
Pig meat quality in selected final hybrids
VONDRUŠKA, Miroslav
The bachelor work was focussed on the area of the chemical composition, the physical and technological quality of meat, including the ageing processes in meat. Then there were described the quality indicators, that means pH, colour, luminosity of meat, viscozity of meat, texture of meat, percentage of intramuscular fat and the methods of their evaluation. Consequently were evaluated influences that affect the quality of meat that means the hybrid combination, sex, slaughter weight, nutrition and stabling. Pre-slaughter influences (transport to slaughterhouse, manipulation with pigs before slaughter, methods of stunning and killing) were included too.
|
guest ::
