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Jakostní parametry masa bažantů
 Teplá, Lenka
The bachelor thesis with the theme "Quality parameters of pheasant meat" is engaged in production, composition and quality of meat pheasants. It will also focus on the sensory, physical and microbiological parameters of pheasant meat. The average consumption of game meat is about 1 kg/person/year in the Czech Republic. Pheasant is fattend up 11 -- 24 weeks. A male of pheasant is fed into weighing 1.2 to 1.8 kg and a females is fed into 0.8 to 1.3 kg. The average meat yield is 70%. The average protein content is 24%, fat content is 3.3%, and mineral content is 1.3% in the pheasant meat. Its meat is tasty and aromatic. It is also darker and tougher for us than the more familiar kinds of meats. The pheasant have to leave or hang in cool. Chilled meat is cooled below 4 ° C. The hygiene, the proper processing and avoid microbial contamination during processing is very important.
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