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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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Factors affecting postmortem changes in pork meat
Seilerová, Michaela ; Čítek, Jaroslav (advisor) ; Lebedová, Nicole (referee)
The thesis focused on the summary of the quality of pork. The main indicators of the quality of pork and of meat generally together with a chemical composition and the external and internal factors dealing with the quality of meat are described in the thesis. The various histological structure, the variable chemical content, technological features are found in meat. The structure and composition depends on a way of living, the function of the parts of an animal body, on lots of intravital factors (a kind of an animal, breed, male or female, age, the way of nutrition, the state of health). Meat is a valuable source of nutrients and essential acids for a man. The human organism is not able to synthesize the essential acids itself. Lipids are the important part of meat, their main function is storing energy. They are found as a reserve tissue in the subcutaneus parts of animals or among muscular fibre. The amount of carbohydrates contained in meat is not important, meat is low in carbohydrates. They are only important for meat maturation. Meat is high in minerals and vitamins. It is necesary for a man and should be a part of our diet. The important factor for a meat quality is described as a formation of muscular fibres. There are the thin fibres in the meat of a high quality and the thick and fat fibres in the meat of a low quality. The meat quality depends on a number and charactes of animal fibres. The meat of a high quality is for example loin - it is the meat with fine fibres. The next factor which has influence on a meat quality is course of post mortem changes.We can differentiate four stages in these processes: prae rigor, rigor mortis, aging of the meat and deep autolysis. Post mortem aiging processes can deviate from teh standard from variety of reasons and as concequences we can see quality deviation of the meat for example PSE, DFD, RSE, Hampshire efect and cold shortening.Also the breed has the influance on the quality of the meat namely sensitivity to stress,growth characteristic and parameters of slaughter value, other internal factors are age and sex. External factors which has the influance on the quality of the meat are transport of the animals to the slaughterhouse, attitude of the employees during chasing after the animals, the rest before slaughter, stunning itself,bleeding thereafter and cooling down after slaughtery.
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Influence of common eland (Taurotragus oryx) meat composition on its further technological processing
Kolbábek, Petr ; Lukešová, Daniela (advisor)
This dissertation has been proposed as a part of long-time wide research conducted on farmed elands (Taurotragus oryx) at university farm at Lány. This thesis is planned to be closely connected with the study of influence of the nutrition and diet to the growth and meat composition and quality. Eland meat is traditionally considered as tasty and nutritionally valuable, but in fact the knowledge on the eland meat composition and technological processing potential is limited. The research will be focused on the analyses of physical and chemical properties of meat with emphasis on the influence of the diet and age of animals on the meat. Next part of the work will be to experimentally produce meat products (e.g. pâté, fermented salami) and evaluate theirs physical, chemical and organoleptic properties. The most of the analysis are planned in cooperation with Department of agriculture products quality on Faculty of Agrobiology, Food and Natural Resources.
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The Application of Essential oils Encapsulated into Nanoclay for Shelf-life Improvement of Fresh Chicken Meat
Vojtíšková, Zuzana ; Klouček, Pavel (advisor) ; Fraňková, Adéla (referee)
This dissertation aims to introduce essential oils as effective antimicrobial substances suitable for food preservation, focusing on the shelf life of meat. Meat is food which is - due to its high nutrient content - susceptible to microbial spoilage. Decaying of meat can be delayed by the selection of appropriate preservation methods. Nowadays there are increasingly used preservative modern methods which differ from classical preservatives procedures mainly in the consideration to the food. As very promising method can be considered preservation by essential oils. In the experimental part of this thesis the effect of encapsulated essential oils into the clay nanoparticles for the shelf life of fresh chicken meat is assessed. For the purpose of the experiment thyme essential oil and oil of savory in two different concentrations (oil:nanoclay - 1:5, 1:10 w/w) were used. Pieces of chicken meat (5 g) were inoculated with Salmonella enteritidis (ATCC 13076) and Escherichia coli (ATCC 25922) and then coated with the clay nanoparticles with the encapsulated essential oils. That treated meat was stored at 4 °C and assessed at 1st, 7th and 14th day of storage, together with three controls. Samples of the chicken meat were explored in terms of microbiological parameters and their inhibitive effect against pathogenic bacteria was examined. Samples were also subjected to sensory analysis, which should provide potential impact of essential oils on the organoleptic characteristics of meat. The results confirmed the antimicrobial activity of both essential oils against pathogenic bacteria. Thyme essential oil, however, showed greater inhibitory activity compared with oil of savory. Thyme essential oil has reduced in both tested bacteria their number in more than 3.5 log CFU.g-1 compared to the controls. Less favorable results were observed in the case of sensory analysis, because in terms of organoleptic characteristics the concentrations of oils were not accepted positively by the assessors. The samples treated with essential oils had undesirable bitter and pungent taste.
This work confirmed the antimicrobial activity of thyme and savory essential oils, which can be used for preservation of fresh meat. But the real application of the essential oils in food may be significantly limited by their impact on the organoleptic characteristics of the product.
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Analysis of hobby sheep breeds
Lejsalová, Ludmila ; Ptáček, Martin (advisor) ; Ducháček, Jaromír (referee)
This bachelor thesis is a literature review about small-scale sheep keeping and sheep breeds, that are the most frequent for these activity. In this thesis are described following breeds: Cameroon sheep, Heidschnucke, Shetland sheep, Ouessant sheep, Jacob sheep and Kerry Hill sheep. Information was drawn from available literature and from personally visited breeding.
This thesis is a summary of available information about history of sheep breeding and beginning of small-scale keeping. They are founded as a free time activity or for concrete utility.
The main part is made as a complete presentation of each breed. It contains section about its history and world spread. Other information are focused on characteristic and breeding of each breed.
In a small-scale sheep keeping are used often primitive breeds that are strong and adaptable therefore even unskilled breeder can start a new breeding.
Furthermore, there is describtion of history and actual information about breeding in the Czech Republic. The thesis is focused on utility of every described breed.
Numbers of these breeds increase worldwide, even though some of them were almost extinct. Data from Association of Sheep and Goat Breeders show that small-scale sheep breeding is more popular every year in the Czech Republic. At present expands sheep breeding as a hobby or as a effort of food self-sufficiency.
In available literature are these breeds mentioned only marginally. But because of their increasing popularity is important to pay attentation to them.
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Influence of feed restriction on carcass and meat quality
Vacek, František ; Čítek, Jaroslav (advisor) ; Vehovský, Karel (referee)
Pig breeding is significant in the Czech Republic. The consumption of pork represents about 41 % of the overall meat consumption per 1 inhabitant. Pig breeding is closely linked with the nutrition of pigs. The nutrition represents about 65 to 75 % of production costs.
The aim of this thesis is to create a literary review on the issue of the influence of nutrition on the quality of pork meat. The work describes generally the nutrients of the feed whose good knowledge is essential for successful pig breeding. The nutrition of livestock, including the pigs, is influenced by various factors. Above all, they are physiological and biochemical, connected with ingestion, digestion, resorption. These nutrients are necessary for keeping all vital functions, with a special regard to the efficiency of livestock.
The slaughter value was also described. It expresses the quantity and quality of the products obtained by processing slaughter stock after its slaughtering in manufacturing industry. It has a decisive influence during the evaluation of slaughter stock purchased and delivered to the slaughterhouses and it also serves as a guideline to the evaluation of success rate of breeding work in the section of pig breeding.
The work also focuses on the meat quality. The quality of pork meat can be defined as a summary of nutritive, sensory, technological and sanitary - toxicology characteristics. The result of strict selection for hig proportion of lean meat (which improves the overall economy of production) is partial deterioration in meat quality. In recent years there is a mounting interest in improving the pork meat quality which nowadays becomes the main consumers´ request. This fact is also caused by increasing economic power of consumers who don´t have to consider only the price any more these days.
The quality of meat is affected by a lot of factors, for example, the nutrition and the related influence of feeding technology. Genetic foundation of the individual is no less important. For the production of pork, refined high-breeds with high conformation are used, which can lead to a reduction in the quality of the meat. Another well-known factor is the impact of gender. Pig fattening is divided according to the gender. Boars use feed better for the creation of muscle in comparison with gilts and barrows. Their chief disadvantage is the boar´s odor of the meat. Barrows have an increased ability to store fat in comparison with gilts, that is why it is recommended to restrict feeding up to 20 % in the final stage of pig fattening. Meat to fat ratio changes as the age and weight increase.
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Vyhodnocení kvality jatečně upraveného těla a masa býků českého strakatého plemene skotu s genotypem TT a CT pro leptin
Večerek, Lukáš
The Master's thesis was focused on the estimation of the quality of carcasses and meat of bulls from the Czech fleckvieh cattle with the genotype TT and CT for leptin. The experiment was carried out on 121 slaughter modified bodies. The effect of slaughter age of bulls, the slaughter weight, the "nett" increment and the classifica-tion in the SEUROP system was analyzed. Within the frame of morphometric analysis were provably (p < 0,01) the highest proportions almost in all of the analyzed parts (leg length, leg plenitude, leg circumfer-ence, leg spiral circumference, forequarter length and thorax semi circuit) ascertained by the bulls of the highest age and weight categories (aged 701 -- 822 days or life weight 701 -- 890 kg). A positive correlation was discovered between the class of conformation assessed by the SEUROP methodology and JUT weight when by the deteriorating class of conformation "U" > "R" > "O" was the weight of carcasses (428 > 341 > 294 kg) declining. The lowest content of meat (72,54 +- 2,53 %) with the highest content of separable tallow (10,22 +- 3,24 %) was proved on slaughter bodies of bulls of the highest weight category which is not good especially for the meat processor. The greatest per-cent of dry meat (26,08 %) was provably (p < 0,01) found by the bulls that are most intensively growing, whereas this category of bulls also reaches the highest qualities in the parameter of meat energy value (5797,13 kJ.kg-1). The technologic parameters were provably not influenced by the levels of evaluated factors although some exceptions appeared. The statistically evidential (p < 0,01) differences were noticeable in the size of the area musculus longissimus et thoracis (MLT) when the greatest area MLT (104,24 +- 11,03 cm2) was stated by the bulls slaughtered in the highest age (701 -- 822 days), whereas the strength of muscular fibers was by all three age categories comparable.
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Vlastnosti a zpracování masa nutrií
Hermanová, Nikola
The meat from nutrias is one of the possible variants how to make our menu more interesting. Nutria meat has realy high nutritional value, its composition is quite similar to well known rabbit meat. For a low fat and cholesterol content and high protein content the meat from nutrias is classified as dietetic and is recommended for a healthy diet. In relation to meat quality, there are important factors such as age, sex, nutrition, farming methods and colour type of nutria. Furthermore, physical properties such as pH, meat colour and oxidation stability. Nutrias are mostly home slaughtered on a farm. The slaughter consists of mechanical strike directed at the nape of nutria to stunt an animal and subsequent bleeding out. After slaughtering an animal usually follows skinning called "to the bag". Nutrias are farmed not only for a meat, but also for other valuable resources such as fur, teeth and skin of the tail.
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Kvalita masných výrobků
Burianová, Tereza
This bachelor's thesis, named "Meat products quality", deals with the general view of quality of materials used in meat processing and also quality of the meat products distributed on the Czech and European market. First of all, history of meat products and meat processing is presented. Consumption of meat in the Czech Republic and abroad is discussed, as well as composition and nutritional value of meat. After that, quality of meat, along with the facts which it is determined by, is introduced. Legal requirements concerning meat products are also presented, as well as range of various meat products. Ingredients and components included in meat products are listed in the subsequent chapter of this thesis, followed by description of the quality assurance systems applied in the meat processing industry. The final chapter of this thesis is about the Kostelecké uzeniny a.s. company and its products, concluded with an overview of the current situation of meat product market according to observations.
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Fermentované masné výrobky vyrobené bez použití udícího kouře
Janíková, Klára
This thesis is focused on sensorical ranking of inovated durable fermented meat product made without technological step of smoking - sudžuk. Ranked were samples of sudžuk - produced, which were produced in synergy with company "Řecnictví a Uzenářství Jan Pavlíček, s.r.o., Náměšť nad Oslavou", and samples of sudžuk - purchased, which was purchased in specialized store. The ranking was processing throughout the period of 6 weeks during September and November 2014. During the sensorial analysis were ranked following descriptions: overal appearance, appearance in cut, consistency, pleasantness of the odour and taste. In sensorial ranking is also included instrumental analysis of submited samples, where was set the amount of salt, dry mass, fat and activity of water. Aquired results were then evaluated and graphically aswell as statistically. It turned out, that sudžuk - purchased was sensorially ranked better in all of the descriptions except of consistency, which in sudžuk - produced was rising. This happend in concordance with decreasing aktivity of water, which resulted in slight rise of amount of salt, fat, dry mass mainly in sudžuk - produced.
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