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Netradiční druhy masa a jejich využití pro potravinářské účely
Veselá, Romana
This thesis deals with non-traditional meats and their use for food purposes. Specifically, there are 5 species, namely crocodile, ostrich, buffalo, llama and capybara. These meats are suitable as an alternative to commonly consumed meats, but also as a dietary diversification. In some cases, they are healthier, more nutritious, more dietetically appropriate and more appealing in terms of taste. Their disadvantage is their low availability and often high price. In the food industry, they are used in the same way as commercially available meats for the production of canned meat, sausages, semi-finished products, smoked meat products, dried meat and also directly in restaurants for steaks.
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Výsledky veterinární prohlídky jatečného skotu v ČR
ROUBOVÁ, Pavlína
The aim of the thesis was to compile an overview of the incidence and frequency of pathological-anatomical findings in cattle slaughterhouses in the Czech Republic and to compare the number of findings in selected slaughterhouses for the period 2015 - 2017. The subsequent edibility of individual slaughter cattle body was also monitored. The aim was to determine the most common pathological-anatomical changes in selected slaughterhouses in the Czech Republic. The monitoring of pathological-anatomical findings in slaughtered cattle took place in a selected slaughterhouse. The slaughter protocols from the given slaughterhouse for the period 2015 - 2017 were used as background data. The data about the number of slaughtered animals and frequency individual findings in the Czech Republic were obtained from the results of inspections in the information system of the State Veterinary Administration (SVS OIS). Among the most recorded pathological-anatomical findings in selected slaughterhouse were cattle findings in the lung (29.49 % in 2016), kidneys (28.42 % in 2017), limbs (33.12 % in 2016), liver (17.96 % in 2017), heart (1.72 % in 2017) and spleen (0.34 % in 2017). In the Czech Republic I have seen the most pathological-anatomical findings in the liver (27.21 % in 2016), lungs (25.91 % in 2015), kidneys (24.52 % in 2017), spleen (12.29 % in 2017), limbs (6.88 % in 2015) and at heart (6.31 % in 2017). The results show that if welfare are adhered to and the quality is improved, fewer pathological-anatomical findings on carcasses and bovine organs will be recorded. If the number of findings decreases, the edibility of bovine animals for slaughter will increase. Despite the increase in edibility will to continue to be sufficient veterinary inspection, which should guarantee the wholesomeness of the meat produced both in the selected operation, as well as the all slaughterhouses in the Czech Republic.
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Vlastnosti a zpracování klokaního masa
Kouřilová, Veronika
Kangaroo meat is a suitable alternative to a diet diversification. Thanks to its low fat and high protein content is kangaroo meat considered as diet meat, and it is recommended for healthy eating. Slaughtering involves shooting a kangaroo in the wild, with one gunshot, subsequent bleeding, evisceration and transport by a mobile refrigeration truck to a processing plant. In these processing plants takes place skinning, veterinary inspection of bodies, carving and ensuing packing or further processing. Kangaroo carcass is cut into quarters for better handling and it is consequently cut into other specific portions. Kangaroo meat is also widely used in the kitchen; it can be prepared by boiling, baking, stewing, grilling and even smoking. Kangaroo meat is also used in a wide range of products, for example sausages, hamburgers or prosciutto. Besides meat, kangaroo skin is also used. The main microbiological hazards of kangaroo meat are pathogenic microorganisms, Escherichia coli and Salmonella ssp. Toxoplasma gondii is another microorganism in kangaroo meat.
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Mikrobiologická kvalita masa králíků
Suchomelová, Lenka
The rabbit meat has important nutritional and sensory characteristics, it is dietary and easily digestible. This thesis deals with the microbiological quality of rabbit meat focusing on microorganisms that cause spoilage. The microbiological analysis uses rabbit carcasses from home slaughtering, frozen and vacuum packed from hypermarket and from Brno butchers. There was 20 pieces of rabbit carcasses analyzed. The study monitored main microbiological parameters as total number of microorganisms, the number of lactic acid bacteria, Enterobacteriaceae, psychrotrophic microorganisms and amount of mold and yeast. Concerning conditions of supplying market by rabbit meat, there was the highest number of microorganisms found in the carcasses coming from butchers and the lowest number of microorganisms found in carcasses coming from home slaughtering. Regarding the sampling points, well known fact that the carcasses surface is more contaminated with microorganisms than muscle was confirmed. There were no significant differences between the microbiological contamination of the front part and rear part of rabbit carcasses.
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Comparison proportion of Cyprinus carpio according to scale
ŠIKOVÁ, Jana
The aim of the study was to compare the yield of scaly carp and mirror carp, two major representatives of the common carp (Cyprinus carpio), predominantly bred in the Czech Republic. The yield comparisons were performed in a newly created company store, where it was important to assess the suitability of fish for different products. A partial objective was, through a questionnaire survey, to determine the popularity and frequency of the consumption of carp. Finally, the intensity of individual forms of carp was monitored. The experiment was conducted in the years 2012-2013 during the four seasons spring, summer, autumn and after relaying. The evaluation took place for two types of carp, the mirror carp and the scaly carp. Another reference subject was two ponds, the naturally fed Vrbský Pond and the feeding pond Musik. Both carp are characterized by distinct developmental and life cycles. The mirror carp, the body structure of which is smaller than the scaly carp, demonstrated a higher yield in all monitored aspects at the end of the evaluation. At the same time, the fillet yield of both representatives achieved similar values and ranged from about 43-48%. The carp from the feeding pond Musik gave a surprising result, where a lower yield was expected due to the lower amount of plankton and zoobenthos, a natural food for fish. During the monitored period, the highest yield was recorded in the period after relaying, while the lowest yield in the spring, due to the selected increased fish stock for the given year.
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Způsoby omračování jatečné drůbeže a jejich vliv na kvalitu masa
Popelková, Zuzana
Stunning renders poultry insensitive to pain allowing them to be killed by welfare. To stunning can be used electric, gas or mechanical methods of stunning. Electrical stunning of poultry is performed by passing electric current etiher cross the head (head -- only stunning) or through the whole body using water bath stunning supplied with high frequency currents. In both cases, the method involves the hanging up of live birds to overhead line, which has numerous negative aspects: poor animal welfare, considerable product damage and difficult working conditions. Gas stunning methods used for poultry are controlled atmosphere stunning and low atmosphere pressure stunning. Both methods improve welfare at slaughter and quality of carcass and meat. The main disadvantage of gas stunning compared with electrical stunning are high operating costs and complicated installation. In general, the mechanical captive bolt stunning is often used to kill injured poultry, but it can be used on a small scale to larger poultry such as ducks, geese and turkeys. And in some countries and cultures, stunning is not an issue anyway. In these countries like in the Middle East region, birds are slaughtered kosher/halal according to the Jewish/Islamic law without stunning.
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Kvalita masa králíků a jejich jatečné zpracování
Suchomelová, Lenka
Rabbit meat has high nutritional value. It contains only a small amount of fat and cholesterol and is an important source of vitamins and minerals. Rabbit meat consumption continues to decline. This decrease is mainly due to the higher price of rabbit meat. Broiler rabbits that have a higher slaughter yield are most often used for meat production. Quality of rabbit meat is influenced by several factors. These factors include age, gender, nutrition, environment, breeding technology, genetics and the method of slaughter processing. Rabbit slaughter processing takes place in specialized processing plants. The rabbits are stunned, either mechanically, by electric shock or gas and then they are hung by the hind leg on a special hook. Bleeding, skinning and gutting follows after that. The body organs are removed and a veterinary inspection is performed. The carcasses are usually cooled down by air or air with spray. The chilled carcasses are weighted and packaged. They can also be applied to portions or used for production of meat products.
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