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Senzorické hodnocení masa v průběhu zrání
Darkwahová, Nicola
The diploma thesis deals with sensory assessment of beef quality during maturation. Two parts of beef round (Musculus adductores) and sirloin (Musculus longissimus) were compared and evaluated to find the differences in quality during the 8 weeks maturation period. The České strakaté breed was used for the experiment. In the first part of the experiment the differences between matured samples of whole and sliced beef were observed and evaluated. After statistical analysis and evaluation, slice samples were chosen to be used in the next experiment. A sensory analysis was use to evaluate the samples to find the differences in the observed descriptors at different times of maturity. The results of the analysis and evaluation of the whole and slices shawl showed a significance of (p <0.05) the best results in the two traits (tenderness, succulence) of the samples were wholly preserved. There were slightly differences in the evaluation between the whole and slices sirloin during maturing period. A highly significant difference of (p <0.01) was observed in the intensity of taste. Subsequently, in the next experiment samples of shawl and matured sirloin slices were assessed. In most of the samples no statistically significance were revealed (p> 0.05) due to changes in sensory lengths. The sirloin samples showed statistically significant difference of (p <0.05) between samples in the 4th and 8th week of maturation in the intensity of taste.
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Mikrobiologická kvalita masa v průběhu zrání
Hoferková, Adéla
This thesis is introducing a theme of meat maturing and beef microbiology focused on important bacteria species. Microbiollogical quality of beef (depending on anatomical parts of cattle - striploin and round) had been monitored during eight weeks. Differences in the microbiological quality of the surface and in the interior of the individual samples, regardless of the maturing period, are compared in this thesis. On the inside and outside of striploin and round, a final number of microorganisms, bacteria from Enterobacteriaceae family and a number of molds and yeasts had been also monitored. There had been monitored a number of lactic acid bacteria and a number of psychrotrophic microorganisms in the interior part of the samples as well. The numbers of investigated groups on the outside and inside of striploin and round were not statistically significantly (p > 0.05) different. During eight week of maturing an increase (p < 0.05) of CPM was showed on the inside and outside of both analyzed samples. First, enterobacteria initial contamination was slight (2 log KTJ.g-1/cm-2), the increase occurred during the eight weeks of storing. A significant microbiom participation of vacuum-packed beef had a lactic acid bacterium.
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Formování trhu v rámci komoditní vertikály hovězího masa v České republice
Pokorná, Jana
The thesis evaluates the development and situation of the beef commodity vertical in the Czech Republic, identifying influential factors in the period 2000–2017. This thesis also focuses on the development of the market environment of the commodity chain of beef meat, the focus is on the cattle population and the commodity of beef meat in the Czech Republic in the set time horizon. Furthermore, analysis of the production and consumption of beef meat has been conducted with the connection to the tendencies of the demand and supply. Thereafter, a part of the thesis deals with the foreign trade with focus on export and import of cattle and beef meat where a dynamic development of the market in Turkey has been observed. In the last part of the thesis, the identification of the influences on the price level in the commodity chain has been done. Subsequently, an analysis of the development of the prices from the agriculture producers, the prices from the industry producers, the consumer prices and the index prices has been conducted in the time horizon in the years 2000 – 2017 with a follow-up analysis of the price transmission of the commodity chain of boneless front quarter beef meat and boneless hind quarter beef meat.
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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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Výkrm jatečného skotu
Žák, Martin
The bachelor thesis is focused on the issue of fattening cattle for slaughter. It mentions the importance of bovine animals, the breed types of livestock species and the state of cattle. In the Czech Republic, cattle have been slowly increasing since 2011, when they were on the historic bottom. In the world, they are still the largest livestock breeders in India, Brazil, China and the US. Among the cattle for slaughter, we include all the bovine livestock categories: calves, young cattle, heifers, oxen, bulls and cows. Specialized fattening is the most traditional in the Czech Republic, especially for bulls and heifers. Calves, young cattle and oxen are specially fattened rather exceptionally. These figures also confirm the number of slaughters in the Czech Republic. Foreign trade is in the Czech Republic in recent years, the number of exported live animals is growing. All continents of the world between 1990 and 2013 have increased beef and cattle production, in the European Union, on the contrary, cattle and beef production have fallen by 50%. The technology and techniques of fattening have tradition in our country, but this system is still slightly neglected. Priority in investment and reconstruction is mainly the production system of dairy cows, rearing young cattle, etc. The fattening animals should be treated as well as high-yield dairy cows. We can judge slaughter animals according to a number of criteria, such as weight gains, slaughter yield, slaughter weight and many others. The current hot topic is the quality of meat because the consumption of beef is not as high as it used to be in the past. The quality of the meat is influenced by a number of factors that never act in isolation, but on the contrary affect each other.
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Technologické a kulinárne vlastnosti hovädzieho mäsa
Straková, Katarína
This bachelor thesis deals with the topic Technological and culinary properties of be-ef meat. The first part describes the influences that affect the quality of the meat still on the living animal. It deals with the effect of the breed on the resulting quality, as well as the age, cathegory of the body, the way of feeding and housing. Another part illustrates the use of individual cuttings of the bovine body and their subsequent culinary tre-atment. Also mentioned are muscle tissues and proteins. The last part discusses the bio-chemical relationships between meat before and after the heat treatment, post-mortem processes and processes that occur during the cooking of beef meat.
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Zrání hovězího masa
Slezáková, Jana
The bachelor thesis deals with an aging of beef issue. The introductory chapter concerns with production and consumption of beef concerning breeds of beef cattle. Chemical composition and its meat processing technology with reference to slaughtering is described as well. The thesis is focused on biochemical processes and the aging of beef and its connection with culinary use, microbial spoilage of meat, abnormalities in aging and food safety. In conclusion, legislation and hygiene requirements for meat processing enterprises are described.
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Tržní prostředí komoditní vertikály hovězího masa
Schönová, Terezie
SCHÖNOVÁ, T. Market environment of the commodity vertical of beef. Brno, 2018. Master’s Diploma Thesis. This diploma thesis deals with the evaluation of the current situation and the development of market environment of the commodity vertical of beef in the Czech Republic. The theoretical part describes the agrarian sector as well as the applied instruments of the Common Agricultural Policy. Furthermore, the theory of agribusiness is specified along with the definition of the commodity vertical of beef. The analysis of the market environment of the given commodity in the Czech Republic follows, including the examination of price development. The thesis also covers foreign trade within the European Union and an analysis of the market environment for live cattle and beef at the largest European business partners.
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Změny texturních vlastností hovězího masa v průběhu zrání
Hermanová, Nikola
This diploma thesis is focused on textural properties of beef meat during aging. Round and sirloin from three heifers of Czech Fleckvieh breed were used for the experiment. Samples were analyzed by Warner-Bratzler test, compression test and penetration test in 4th, 6th, 7th and 8th week of aging. Results of Warner-Bratzler test ranged from 54,72 – 59,96 N and there was not found statistically significant difference. Results from compression test TPA1 were in range 187,75 – 277,05 N and TPA2 results were in range 153,74 – 225,55 N and there was found statistically highly significant difference in most cases. Penetration test results of beef round were in range 5,58 – 6,18 N and there was not found statistically significant difference. Penetration test results of beef sirloin were in range 6,39 – 9,49 N and the difference was not statistically significant in most cases.
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The effect of wet aging on the sensory characteristics of beef meat
KOŘÁN, Matěj
In my bachelor thesis I deal with the impact of maturation on the sensory properties of beef. It describes the beef and its properties, its technological and organoleptic properties, as well as the chemical and physical composition of the meat. Next chapter deals about the quality of beef, including the influence of the time and temperature of maturation, postmortem processes and storage for its quality. Smaller part is devoted to proteolysis and abnormal processes of postmortem changes. Last chapter summarizes the sensory properties of beef. Beef is among the most expensive culinary ingredients, and therefore the demands on its quality are still increasing. Knowledge of good procedures in handling with meat is therefore extremely important to meet the needs of beef consumers and to preserve its popularity.
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