|
|
Quality characteristics of fallow deer meat
PROCHÁZKA, Petr
The topic of this thesis is effect of sex, type of feeding and type of slaughtering on the quality features meat from fallow deer. In the literature review is described historical start of breeding fallow deer in the Czechia and in the World, characteristic and type of slaughtering, quality of meat, composition and quality of meat, procesing after death in the meat, acceptability venison meat for consumer. The practical part of thesis contains choice and slaughtering 48 of head fallow deer with two type of slaughtering. The experiment continues with processing of body from fallow deer. Fallow deer body were in the cooling box 7 days. After this time were body undressed and dividend on the small parts. From every body was obtained sample of muscle for laboratory testing. In the laboratory was analyzed kontent of protein, intramuscular fat, moistness and water drip. Was performed sensory analysis of fallow deer meat. Results was evaluated with statistics.
|
|
|
Faktory ovlivňující kvalitu krůtího masa
Skoupá, Markéta
The objective of this thesis was to present the factors affecting quality of turkey meat. In the first section, the production of turkey meat in the world and especially in Europe are described. Further it gives information about world trade, import and export of turkey meat in the Czech Republic. Besides these next part of the thesis focuses on the history and current situation in turkey breeding in the Czech Republic. Then this thesis deals with breeding of turkeys in the world and with the main objectives, author describes the most commonly used hybrid types of turkeys and fattening technologies. It also discusses the quality of turkey meat, the nutritional value and the sensory properties and the factors that affect the quality indicators. Interest in the production and consumption of turkey meat is affected by its slaughtering, nutritional and sensory quality. The main part of the thesis is devoted to the description of factors influencing the quality characteristics of turkey meat. Carcass yield and the yield of valuable parts (meat from the breasts and thighs) are the main indicators of the yield of turkey meat, which are influenced by the age and sex of the animal, breeding, and slaughter processing technology. The nutritional quality of the meat is assessed based on its chemical composition, its nitrogen and fat contents. The nutritional quality is influenced by the genetics, nutrition, sex and age of the animal. The sensory and physical properties of the meat are also affected by the handling with the animals between the end of fattening and slaughtering as well as by health aspects during their life.
|
guest ::
