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Protected designation of origin and protected geographical indication labelled foodstuffs made in central regions of France (Franche-Comté, Poitou-Charentes, Limousin, Centre, Bourgogne, Pays de la Loire, Ile-de-France).
KOVANDOVÁ, Petra
ABSTRACT: The thesis is focused on "Groceries with Protected Designation of Origin and Protected Geographical Indication, from central areas of France." Thesis is divided into three parts. After a brief adumbration of the topic, the description of existing protected labels and basic legislative of EU concerning this problematic will follow. The second part will be geographical, where we look closer on the position of central France and discus the list and characteristics of districts of this area. Third the most extensive part will include list and characteristics of specific grocery products protected by copyrights. The thesis contains an extended resume in French language.
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The system of quality assessment of meat as feedstock for the production of durable and fermented salamis
PIRTYÁKOVÁ, Lucie
In my diploma thesis I recommend operating system of the choice of feedstock for the production of durable and fermented salamis. I Choose raw materials for the production of durable salamis according to established criteria for evaluating quality of raw materials and influences, which are affected. Next, I examined the possibilities of evaluation of quality standards and for the production technology of salami Vysočina I put together HACCP plan. In conclusion, I describe the current market and the consumption of raw materials for meat production in the Czech and the entire European Union
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Microorganism Reduction Methods in Meat Products
ZÁHOROVÁ, Jana
In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is mention of the HACCP system.
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Responsible Effects for Sensory Character of Meat Products
BAŽANTOVÁ, Eva
The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legislation are divided into seven groups. Sensory properties are affected by the quality of input materials, recipies, additives, packaging and process technology. Good manufacturing practices ensure the sensory quality of products.
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Development product from freshwater fish
MACEK, Josef
Fish, mainly freshwater fish, the type of goods that should be recommended in terms of healthy living. Fish will have good market prospects in future. Therefore, mastering processing methods and their subsequent applications, of course, are very important to the demand for fish. With development of methods of fish processing is an increasing emphasis on the application market of fish products while the product mix of fish and fish products in the Czech Republic is relatively narrow. The aim of my work is to examine how business strategy assesses the complexity of linkages in the range of product offers and by the selected products determine the parameters of texture.
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Farming on permanent grassland and structure of animal husbandry in enterprises with their superiority
SEDLECKÝ, Pavel
The Thesis was elaborated on the theme: Farming on permanent grassland (PG) and structure of animal husbandry in enterprises with their superiority. The aim was to analyze number of cattle, milk and meat production, the proportion of PG in Czech Republic and detail in the South Bohemia. A working hypothesis was set as follows, that with increasing altitude, increasing the proportion of grassland. From 1989 till 2009 in the Czech Republic the acreage of grassland increased about 100 thousand he, but in the same period decreased by 2 100 000 pieces in cattle. This has resulted in insufficient load {--} 0.7 LU/he. For comparison I show the average load in the EU {--} 1.1 LU/he. The results show that the proportion of PG in the Czech Republic had increased, but grassing should be more focused. It should also improve the structure of livestock farming on PG and thereby achieve an increase in load and LU/he.
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Consumer behaviour on the meat products market
PROKOPOVÁ, Lenka
The main object of my dipoloma work was to analyse consumer`s and shopping behaviour on the market with meat and meat products. Then on the basis of this analysis I should recommend products with consideration of various consumable recommendations to product consumers. For making up this work I have used the study of expert literature as well as the collection of secondary sources. I have obtained the secondary sources by carrying out the questionnaire investigation. From this questionnaire investigation the real consumer`s and shopping manners on the market with meat and meat products in the Czech Republic emerged. I have compiled the informations acquired by the investigation into graphs so that the results were well-arranged. In addition I have analysed the graphs in words. In the next part of my work I was pursueing whether the consumers follow the consumable recommendations concerning meat and meat products consumption. I have compared these recommendations with the research results and I have formulated a concrete consumable recommendation.
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The Methods of Quality Management at receiving raw meat
SYROVÁTKOVÁ, Monika
The diploma thesis deals with the matters of meat, compositon of meat and systems for quality management, especially BRC (British Retail Consortium), IFS (International Food Standard), HACCP (Hazard Analysis and Critical Control Point) and ISO ((International Organization for Standardization). There are described the importace of Quality management system for food safety and enterprise management too. The chosen company has got certification HACCP and EN ISO 9001 : 2000. In the next part of this work I describe requirements of meat Processors. These requirements are very determined by kind of meat and Quality Policy of certain meat processing company. Next I study the real consumer?s and shopping manners on the market with meat, trends in consumption meat in Czech republic and also in the world. The world market for meat is relatively dependent on what is happening in Asia, since there is a dynamically growing production and consumption of meat. This is most significant in China, which has great potential in the export of pork and poultry meat. There is also a prediction of meat consumption in the future based on the identified trends. Developments in Czech meat market follows world trends, so we can also expect increased consumption of poultry meat. At the same time the consumption of beef and pork meat tends to decrease because of the absorption of agricultural subsidies. Mutton and venison hold their current portion of production, thanks to the stable customer base.For creating this work I used the study of expert literature. The acquired informations have been compiled into graphs for making results more transparent. In addition I tried to describe or analyse the graphs by words.
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The Methods of the Sensorial Appraisal of the Fish Meal Quality
TOMEČEK, Ondřej
The methods of the sensorial quality assesment, mainly by the new products in the market, are still a very important part of the business strategy. After killing fish there are changes in the whole organism and these can appear in the product characterization in various ways. These changes of the sensorial marks (smell, taste, aftertaste and consistence) are judged according to the form of the quality criteria. There are various methods for the judgement of the sensorial profile of the picked fish product and this is practised either by means of the machines or by the subjective judgement of the educated experts. Fish meal, mainly that of fresh water fish, is a type of commodity which should be enforced and which seems to have a good perspective in the market. That´s why learning these methods and of course their subsequent application is very important for the demand of fish meal and fish products by the exacting consumers.
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Iodine content in meat
TICHÝ, Lukáš
The main goal of my diploma thesis was to review the amount of iodine in meat of foodanimals. This diploma thesis brings current information about the iodine content in meat in The Czech Republic. The samples were extracted during the years 2004 to 2007. On the whole 63 samples, in which the content of iodine was set by Sandell - Kollthof method, were taken. The average content of iodine in meat was as follows : rabbits 19,2; domestic pigs 16,17; market pigs 16,96; wild pigs 57,72 and deer 38,31 g I  kg-1 wet matter. Regional and seasonal differences were proved.
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