|
|
Mechanically separated meat from poultry produced by different techniques: Proteins, fat and bone fragment determination.
Čížková, Silvie ; Babák, Libor (referee) ; Šalplachta, Jan (advisor)
The diploma thesis is focused on mechanically separated chicken meat (MSM), which was produced on the machine Baader 601 (soft way of separation) and Lima D (hard way of separation). The history, production, composition and legislation relating to the MSM have been described in the theoretical part. The experiments involving the results of the determination of total solids, total fat, total protein, muscle protein and collagen have been introduced in the experimental part. Bone fragments have been determined by weight and visually after alkaline hydrolysis of samples at elevated, respectively atmospheric pressure. Results have been evaluated with regard to the feedstock and the method of mechanical separation. Values have been compared with data published in the scientific literature and legislative requirements. Data from the experiment confirm high variability and thus different food quality of MSMs, depending on the sort of feedstock used in the production of MSM and the separation method.
|
|
| |
|
|
Vliv barevných pšenic na senzorickou jakost drůbežího masa
Habrová, Stanislava
This diploma thesis deals with the impact of feeding the colour wheat KONINI and UC 66049 on the sensory quality of poultry meat. There were chosen young cocks of crossbred combination ROSS 308 which were devided into three groups in this experiment. Young cocks in the first group were feeded with the feed mixture containing wheat Breeze (Vánek) with the low level of antioxidants (Check, Kontrola). There was used wheat with the blue aleurone UC 66049 in the second group and wheat with the purple pericarp KONINI (Purple, Purpurová) in the third group. The experiment was terminated at the age 36 days of young cocks. The senzory evaluation was performed on the breast and thigh meat. There was found the positive effect of the purple wheat on the aroma on the breast meat, but on the other hand there was the negative effect of both coloured wheat on the chewability. As for the thigh meat, there was positively evaluated the colour in both groups with the encore of coloured wheat, the fibrillation was positively influenced by the purple wheat KONINI, but on the contrary the purple wheat negatively affected the chewability of thigh meat.
|
|
|
Vliv způsobů balení na mikroflóru masa
Zemánková, Kristýna
This diploma thesis deals with methods of packaging influenced the microbiological contamination of meat. The relation among develompment of microbiological contamination and color of meat, according on time of storage and methods of packaging. The first part deals with quality of the meat,chemical composition of meat and post mort changes, when muscles are changed to meat, which we can proces and consume. The main part of the thesis pays methods of packaging and microbiological contamination of meat. The last section describes main bacterias which can cause alimentary diseases. Part of this work is experimental determination of the major groups of microorganisms which can significally affect the quality of the meat. A comparison was made between aerobically refrigerated meat and vakuum preserved meat between 1, 3, 7 and 11 days. As a sample was used pork and poultry. The color of meat was concurrently assessed at the same time by Konica Minolta CM-3500d device. The results were evaluated by CMs-100w Spectramagic NX, indicate values of CIE L*a*b*. The methods of packaging greatly influenced durability dependent on the development of contaminating microflora and color of meat.
|
|
|
Quality of poultry meat in relation to the production method
KADLECOVÁ, Lucie
The topic of this thesis is the quality of poultry meat in relation to the production method. In the literature review, poultry meat is described, then its consumption in the Czech Republic and its chemical composition. Selected methods of sensory analysis are also described. Types of tested meats are characterized in the practical part. This thesis is also focused on the experimental evaluation of the chemical composition of chicken breast muscle from the Loužná farm using the NIR method and comparing the composition changes depending on the age of the chickens. It is followed by selected sensory methods aimed at recognizing differences in chicken meat from three different productions. In addition, there was published a questionnaire to determine citizen's preferences for products (chicken meat) from different production methods.
|
|
|
Vliv krmení na senzorickou jakost kuřecího a rybího masa
Konečná, Kristýna
The topic of the thesis is The Influence of Feeding on the Sensory Quality of Chicken and Fish Meat. The work deals with the importance and the quality of chicken and fish meat and describes the effect of feeding on its sensory quality. It was observed the influence of fat contained in the feed to the chicken and fish meat quality. There were two basic types of feed in the chicken experiment. The control group of broilers was fed with a standard feed mixture and the experimental two groups with mixture with addition of 10% rapeseed oil. Subsequently sensory analysis assessed the differences between these groups, ROSS and COBB broilers and between slaughter parts (the chicken´s thighs and breasts). In the second practical meat of rainbow trout which came from five ponds was evaluated. Their feed differed mainly in the fat. In the sensory evaluation the sensory quality differences among the groups of ponds were assessed. The measured values were statistically processed cobwebby diagrams. The results showed the addition of rapeseed oil into the broiler feed had positive effect on the sensory quality to the ROSS chicken´s thighs and breasts. For the hybrid COBB there was no significant impact on the quality of chicken´s breasts or thighs muscle. The groups of rainbow trout were evaluated the best group fed by the mixture with the middle amount of the fat around 20 %.
|
|
|
Stanovení reziduí inhibičních látek v mase drůbeže screeningovými metodami
Strmiska, Vladislav
The Commission Regulation European Union (EU) no. 37/2010 laid down the maximum amount of antibiotics in poultry meat. Consuming foods that contain excessive amount of antibiotic residues may cause resistance of certain strains of microorganisms towards certain groups of antibiotics, hypersensitive reactions and destruction the natural intestinal microflora. This study aimed to the assessment of antibiotic residues in poultry meat by screening method Premi Test (R-Biopharm AG, Germany). We also determined the microbiological contamination in poultry meat that aimed at different groups of microorganisms depending on the origin of poultry, storage and anatomical parts. The groups of microorganisms were evaluated by the total viable count, count psychrotrophic microorganisms, E. coli, coliform microorganisms, fungi and yeasts. The samples came from the Czech Republic and the EU. The meat was chilled and frozen, breast and thigh muscle.
|
|
|
Quality of poultry meat in related with production method
KADLECOVÁ, Lucie
The bachelor thesis is focused on the analysis of the basic components of breast cutting from free-range and conventional breeding of chicken. The samples of free-range meat came from Loužná farm; the conventional samples came from poultry farm in Klatovy. The main aim of the thesis was to determine the water, fat, protein and collagen content in meat using NIR methods. The literature review explains differences between the ways of breeding, various effects on the quality of meat and meat defects. In next chapters, the results of the measurement compared to findings from the literature and food standards are presented. The conclusion contains a summary of all facts.
|
|
|
Influence of humic substances on the broiler chicken´s meat
Novák, Tomáš ; Bušová, Milena (advisor) ; Daniel, Daniel (referee)
Due to great popularity of the chicken meat, the breeders try to improve yield of meat and its quality parameters, which leads to the application of various food additives such as those based on humic compounds. Those humic matters are used for their positive influence over the immunity system, metabolic functions and adaptability of the livestock organisms.
Literature review sums up the experience with broiler chicken breeding and feeding. Further it deals with meat composition and its characteristics. The last part contains information of humic compounds and their influence over the live organism and compares the findings about the application of humic preparation into the livestock food portion.
Practical part of this thesis researches the influence of humic preparation Humafit over the qualitative and quantitative parameters of the broiler chicken meat. Two groups of chicken were observed, experimental one and control one. Feeding of these two groups was held at the same time, whereas the experimental group was being fed with 200 ml of Humafit per 1000 l of supply water from 10th to 20th day of feeding. The research did not prove statistically important differences (p > 0.05) in chicken corpse weight such as in weight of each parts of the corpses.
Differences in the protein content in the breast muscle were also not statisticaly demonstrative such as pH value of the breast and thigh muscle. Total amount of heme pigments in breast muscle of the experimental group was higher and this difference was statistically important (p = 0.049). The breast muscle of chicken in the control group showed up higher binding capacity for water, this difference was statistically important (p = 0.041). This finding correlates with sensory analysis results (|r| = 0.691), when the panelists rated the meat of the control group chicken as more flavorous.
There is disunion among scientific studies in the opinion of humic compounds influence over the livestock organism. It is not possible to make a definite evaluation of humic compounds influence over the meat quality, because qualitative and quantitative parameters of the livestock meat depend on the number of intravital and external factors which can affect the experiment results.
|
|
|
Mechanically separated meat from poultry produced by different techniques: Proteins, fat and bone fragment determination.
Čížková, Silvie ; Babák, Libor (referee) ; Šalplachta, Jan (advisor)
The diploma thesis is focused on mechanically separated chicken meat (MSM), which was produced on the machine Baader 601 (soft way of separation) and Lima D (hard way of separation). The history, production, composition and legislation relating to the MSM have been described in the theoretical part. The experiments involving the results of the determination of total solids, total fat, total protein, muscle protein and collagen have been introduced in the experimental part. Bone fragments have been determined by weight and visually after alkaline hydrolysis of samples at elevated, respectively atmospheric pressure. Results have been evaluated with regard to the feedstock and the method of mechanical separation. Values have been compared with data published in the scientific literature and legislative requirements. Data from the experiment confirm high variability and thus different food quality of MSMs, depending on the sort of feedstock used in the production of MSM and the separation method.
|
guest ::
