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Zootechnické faktory ovlivňující kvalitu jatečných těl a kvalitu masa hospodářsky významných druhů zvířat
Ničová, Monika
Bachelor thesis deals with influences that affect the quality of carcases and meat of important livestock species. The thesis describes the production and consumption of meat in the world and in the Czech Republic, in history and present. Meat is indispensable in human nutrition. It is a rich source of nutrients is particularly valued for their high content of full proteins. Their thesis also mentions species and categories of animals for slaughter. Further evaluation of the quality of carcases and the quality of meat of important livestock species. Further the principles of evaluation of the quality of carcasses and meat quality. The quality of meat is influenced by a number of factors. These include, for example, species, breed, sex, age, weight at slaughter, nutrition and intramuscular fat content. All these factors affect the nutritional (dry matter, proteins, fats, fatty acids, extracts, minerals, vitamins) technological (pH, remission, pigments, binding) and organoleptic (aroma, taste, colour).
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Význam chovu Indického běžce
Kalivodová, Monika
The main purpose of this bachelor thesis was find out the importance of breeding an Indian runner duck. In this thesis I deal with the breeding and utilization of the Indian runner duck, and also with his history and extension. I also focused on the ancestor of the domestic duck, the wild duck. I have dealt with its hisotry, expansion and way of life. In this bachelor thesis, I also described what breeds of wild duck exist and are recornized in the Czech Republic.
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Psychrotrofní mikroorganismy jako původci kažení masa a masných výrobků
Hermanová, Marie
The diploma thesis is focused on the occurrence and development of psychrotrophic microorganisms and their influence on meat and meat products, two experimental experiments were carried out. The first analysis concerns the determination of the microbial quality of pork and chicken meat packaged simply and in vacuum. The relationship between the development of microbiological contamination has been evaluated, depending on the storage life and the packaging method. Microbiological analysis samples were taken from the day of slaughter of slaughter animals, followed by the 1st, 3rd, 7th and 11th day of storage. This experiment was performed in two replicates. In the second analysis the development of CPM and psychrotrophic microorganisms in samples of heat treated meat products with the addition of whey and fiber, as well as during storage, was monitored. Laboratory analysis was performed immediately after manufacture and subsequently after 7, 10 and 14 days of storage without vacuum packing or packing in a protective atmosphere.
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Legislative requirements for labeling of food information in Czech Republic and how it reflects consumer expectations
Stratílková, Veronika ; Váchová, Alena (advisor) ; Kovaříková, Miroslava (referee)
This bachelor thesis discusses legislative requirements for packed food and how it reflects consumers expectation. The theoretical part of the work clarifies general requirements for packed in food Czech Republic based on Regulation of European parliament and council and Czech national laws and decrees. Special attention is paid to requirements for labeling of the meat and cold meat products. The practical part of the thesis which has been realized by using the questionnaire survey method, focus on detection of circumstances which are important for consumers and for their decision making when they buying food. At the same time, it was investigated how the legislation requirements reflect consumer needs for labeling of food. Results of this research are discussed in the debate. It has been found out strong consumer's need to know the origin of the food. This circumstance is very important for consumers especially for meat and cold meat products. Based on the information obtained has been created proposals for improvements, such as introduction of rules how to make this information clearer for consumer. For example, it might be set up mandatory rule to communicate information about origin of food on the front of pack. KEYWORDS Packaging, packed food, legislation requirements for labeling food, meat,...
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MEAT WALLPAPER
Elznic, Zita ; Koťátková,, Eva (referee) ; Rathouský, Luděk (advisor)
I am interested in meat and its value in my bachelor thesis. I focus on meat products and meat waste, which are made in industry manufacturing. Form of this work is making and installation plastic wallpaper from wax castings of animal parts.
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Determination of meat origin by mass spectrometry
Horníková, Marcela ; Kučková, Štěpánka (advisor) ; Chroustová, Kateřina (referee)
This thesis focuses on determination of meat origins based on mass spectrometry MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight) followed by principal components analysis (PCA). Today, this method is mainly used for microbiological purposes and not used often for verification of food authenticity. Although the technique is very fast and suitable for analysis of suspicious products, the investment costs are high which probably leads to the fact that the technique remain not well known in the food industry. Eleven types of raw meat (fallow deer, beef, duck, goat, rabbit, chicken, coypu, fish, roe, pork and hare) were prepared as samples and dried out. All types of meat came from home-grown free-range animals or animals that were hunted in the wild. Proteins within the listed meats were enzymatically cleaved by trypsin. All mass spectra obtained by mass spectrometry were extracted and evaluated in computer program R. Same program was used for generating graphs (e.g. 3-D graph, cumulative graph and graph of variability). Based on these results it was decided if it is possible to differentiate between different types of meat. At first, all the samples were compared between each other and then were separated into two smaller groups and compared again. The samples that were not...
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Výsledky veterinární prohlídky jatečného skotu v ČR
ROUBOVÁ, Pavlína
The aim of the thesis was to compile an overview of the incidence and frequency of pathological-anatomical findings in cattle slaughterhouses in the Czech Republic and to compare the number of findings in selected slaughterhouses for the period 2015 - 2017. The subsequent edibility of individual slaughter cattle body was also monitored. The aim was to determine the most common pathological-anatomical changes in selected slaughterhouses in the Czech Republic. The monitoring of pathological-anatomical findings in slaughtered cattle took place in a selected slaughterhouse. The slaughter protocols from the given slaughterhouse for the period 2015 - 2017 were used as background data. The data about the number of slaughtered animals and frequency individual findings in the Czech Republic were obtained from the results of inspections in the information system of the State Veterinary Administration (SVS OIS). Among the most recorded pathological-anatomical findings in selected slaughterhouse were cattle findings in the lung (29.49 % in 2016), kidneys (28.42 % in 2017), limbs (33.12 % in 2016), liver (17.96 % in 2017), heart (1.72 % in 2017) and spleen (0.34 % in 2017). In the Czech Republic I have seen the most pathological-anatomical findings in the liver (27.21 % in 2016), lungs (25.91 % in 2015), kidneys (24.52 % in 2017), spleen (12.29 % in 2017), limbs (6.88 % in 2015) and at heart (6.31 % in 2017). The results show that if welfare are adhered to and the quality is improved, fewer pathological-anatomical findings on carcasses and bovine organs will be recorded. If the number of findings decreases, the edibility of bovine animals for slaughter will increase. Despite the increase in edibility will to continue to be sufficient veterinary inspection, which should guarantee the wholesomeness of the meat produced both in the selected operation, as well as the all slaughterhouses in the Czech Republic.
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Basic analytical values content in cutting meat in the markets
BARTESOVÁ, Lucie
This bachelor thesis deals with evaluation of cut meat by analytical methods. In the first, theoretical part, the important data concerns the definition of meat, composition of meat, muscle tissue, effects on the quality of the meat before and after slaughter, postmortem processes in the meat, the overall quality and nutritional value of the meat, medical harmlesness of the meat and cut meat for cutting. In the second, practical part, the thesis is focused on laboratory measurement of given values in pork and beef, namely in parts: pork neck, pork leg, beef rib and beef back. The aim of the thesis is to compare the quality of meat between supermarkets and retailers.
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Legislativní požadavky na označování vybraných druhů potravin
KLEINMANNOVÁ, Denisa
This bachelor thesis clarifies the legislative requirements for labelling of selected foodstuffs. It explains the role of the European Union in the creation of the Czech legislative. Current trends such as organic food, functional food and healthier food composition have been identified. Furthermore, it describes the mandatory information on the packaging of packaged foods and lists examples of unsuitable products. In the following chapters, European and Czech legislation deals with specific rules for the labelling of selected types of food - meat products and dairy products.
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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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