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Trendy v oblasti drůbežích produktů
Půčková, Dominika
This thesis eleborates about trends in poultry products. A trend in poultry farming is the enrichment of poultry feed mixtures for higher yield and meat quality. Another trend is a need to breed new heat resistant poultry breeds and slow growing breeds. Breakthroughs in innovative technologies include cold plasma, which is effective in decontaminating poultry meat, and a magnetic sensor that mimics the function of a human tooth. An imaging detection system has been developed increasing incidence of meat defects. The trend is to use enzymes and xanthan gum to create products with modified texture. Another trend is to increase the nutritional value using 3D printing. In gastronomy, the trend is to prepare poultry using the sous-vide method. In the area of waste and poultry products, the recovery of keratin from feathers or the reuse of poultry litter using various technologies are new. Plant-based alternatives to poultry meat are becoming more popular, along with their functional components and additives. Finally, consumer´s perceptions of conventional meat, “cultured meat” and plant-based alternatives were assessed.
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Advantages and disadvantages of clamping the workpiece with zero points
Jirků, Kateřina ; Tůma, Jiří (referee) ; Knoflíček, Radek (advisor)
This bachelor's thesis deals with a technical-economic analysis of whether the purchase of zero point clamping system is economical. It compares the advantages of the zero point system both to standard clamping devices and to each other. It also compares brands and their dealers to the Czech Republic. Finally, this technology is evaluated by calculating the return after the application of zero point clamping system on shop floors of Soma Ltd based in Lanškroun.
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