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Zvěřina jako surovina pro výrobu masných výrobků
Greplová, Jana
The topic of the bachelor thesis is Venison as a raw material for production of the meat products. The thesis defines the terms meat, the game and the venison. It describes the classification of the game, the ways of the hunting and its influence on the venison’s quality and hygiene. The thesis compares the biological and physical risks that may be dangerous for the final consumer. There are a diagram of meat production and possible final products from the venison meat. The separate chapter is devoted to the religion influence is dealt with in a separate chapter, this chapter describes the special requirements for the killing animals and their subsequent consumption in other cultures.
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Vliv selenu a vitamínu E na kvalitu masa vykrmovaných býků
Navrátilová, Eliška
A control and an experimental group of bulls were set up for the experiment. The bulls were fed the same total mixed ration. The experimental group had this total mixed ration by the addition of vitamin E and selenium. The whole experiment lasted for 90 days. The bulls were weighed at monthly intervals. At the end of the experiment, the bulls were slaughtered at the slaughterhouse. Samples were taken from the muscle, which were wrapped and stored in a refrigerator. Individual analyses were conducted for a total of 4 weeks, from week 0 to week 4 of maturation. Analysis for selenium content and sensory properties of the meat was carried out at the beginning and at the end of maturation. The result showed that the addition of selenium and vitamin E to the total mixed ration did not affect weight and gain. The selenium content in the meat of the experimental group was higher and increased during maturation, while that of the control group was lower and gradually decreased. As the selenium content of the meat increased, the sensory parameters evaluated also improved, whereas the results of the control group were similar at weeks 1 and 4 of maturation.
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Nutritional comparison of animal-based and plant-based foods
Tichá, Kateřina ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
The substitution of animal-based foods with plant-based products is common in some alternative diets, but plant-based substitutes are also increasingly consumed by mainstream customers. The aim of this thesis was to compare animal-based foods with their plant-based alternatives and to assess how nutrition professional and the lay public is informed about the differences between them. A total of 223 respondents, 136 of whom had no education in nutrition, participated in the questionnaire survey. The results showed that the awareness of the lay public about the nutritional composition of plant-based alternatives is significantly lower than that of professionals. Furthermore, professionals pay significantly more attention to information on food labels and consider their diet as healthier than the lay public. In contrast, education in nutrition did not have a significant effect on experience with alternative diets or on the frequency of consumption of plant-based alternatives. The practical part of this thesis included market research as well. Differences in composition and nutritional values were found not only between animal-based foods and their alternatives, but also among plant-based products. Soy drinks appear to be the best plant-based alternative to milk, as their protein content is almost...
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Content of risk elements in food for dogs and cats
Hrabalová, Karolína ; Slavíková, Zuzana (referee) ; Diviš, Pavel (advisor)
This bachelor's thesis deals with the determination of risk elements, namely mercury, arsenic, cadmium and lead in dog and cat food. The concentration of mercury was determined using the AAS technique, and the concentration of arsenic, cadmium and lead was determined by the ICP-MS method after microwave decomposition of the samples using mineral acids. A total of 30 feed samples were analyzed. In most samples, the concentrations of monitored elements were lower than the maximum permissible values given by the EU Commission Regulation, two samples did not meet the requirements of the regulation. The concentration of risk elements in the feed, except for arsenic, did not depend on the type of meat used in the feed. Feeds containing fish meat showed demonstrably higher concentrations of arsenic than feeds with other meats. Due to the relatively low proportion of meat in feed and due to the overall lower concentrations of risk elements in meat, it can be assumed that the vegetable or other component of the feed, or the technology of feed production, is responsible for the increased concentration of risk elements in feed.
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Vliv techniky lovu na vybrané parametry masa
ČERNÁ, Barbora
The diploma thesis is focused on the comparison of the quality characteritics of fallow deer meat originating from farm breeding, in cluding the assessment of the influence of different methods of slaughter, gender, and suplementary feeding of mothers during the lactation period on the occurence of qualitative changes in the texture of the meat literature rewiev is devoted to the definition and composition of meat, and then selected characteristics of meat are described individually. At the end of literary part, information about farm breeding is sumarized. In the practical part, the farm breeding of fallow deer of the Friedberger family is presented. Then the results from the analysis of the chemical composition of deer meat are presented, followed by an assessment of the occurrence of qualitative changes in the texture of meat depending on the monitored factors.
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Studium změn v barvě masa jatečných zvířat v závislosti na vlivu zvolených faktorů
Dračková, Eliška
The aim of the dissertation work was to determine meat colour in cattle, sheep, pigs, poultry and pheasants. The aim was also to evaluate the effect of breed, age at slaughter, weight at slaughter, sex, content of intramuscular fat and feed on changes in meat colour. Lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue (h) of CIELab system were measured by spectrophotometer Konica Minolta CM 2600d in all analyzed samples. In selected samples both remission and content of colour pigments were measured using photocolorimeter Spekol 11 and by modified method according to Hornsey. According to the results pork meat was affected by selected biological factors in the smallest range. Sex of the fattening pigs (hogs and gilts) had not significant effect on meat colour, on none of the monitored parameters. Neither sire lines did affect colour meat parameters. Significantly the lightest (p < 0.05) meat L* (62.53) was found in group with the highest content of intramuscular fat (5.04 -- 9.50 %). The colour of beef was affected by chosen factors in the widest range. In bulls, heifers and steers the highest lightness L* was found in crossbreed with Charolais (L* 36.22; 37.23; 37.19). The type of cattle had a significant effect (p < 0.01) on meat colour in cows. There were observed significant differences (p < 0.01) between crossbreed of beef breed (L* 36.89) and dairy breed (L* 31.94), respectively dual purpose breed (L* 33.57). Czech Fleickvieh breed (C) had significant effect on pigments content in meat (p < 0.01) when crossing with dairy breed. There was found significant difference (p < 0.01) between crossbreed with C 50 -- 74 % (3.94 mg.g-1) and purebreed C 100 % (3.57 mg.g-1). The breed of lambs had not significant effect on meat colour (p > 0.05). The level of DDGS in broiler diets had a significant effect on meat colour (p < 0.05). The highest (p < 0.05) L* (55.58) of breast muscles was determined in broilers fed 10% DDGS in the diet. Colour of broilers meat was affected not only by the level of DDGS but also by extruded soybeans (EPS). Breast muscle was darker (p < 0.01) in EPS (L* 52.58) in comparison with breast muscle of broilers fed DDGS (L* 55.74). In pheasants there were not significant differences (p > 0.05) between sexes in breast meat colour. Sex of pheasants had significant effect (p < 0.01) on lightness (L*), redness (a*) and hue (h) in thigh muscles. Values a*, b*, C* and h of breast meat were significantly (p < 0.01) different between pheasants reared in aviary in comparison with pheasant from the wild. Thigh muscle was significantly darker (p < 0.01) in pheasants from wild than in pheasants from aviary.
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