National Repository of Grey Literature 4 records found  Search took 0.01 seconds. 
Vlivy působící na celkovou jakost výsekového masa a odchylky jakosti
Kolísková, Adéla
The term meat is defined in the bachelor's thesis, and its consumption in recent years is also listed here. I also deal with the chemical composition and explanation of the concept of quality, which is the result of nine quality characteristics. Furthermore, the factors that influence the final quality of the meat are described here. Factors can be divided into intravital and postmortem. Postmortem processes and slaughtering processing, which also contribute to the final quality of the products, are described in more detail. The following is a list and description of some forms of meat spoilage. The work also characterizes the most frequent quality deviations, supplemented by the causes of their occurrence and the possibility of their identification.
Vady drůbežího masa
Rumanová, Monika
This bachelor thesis deals with poultry meat quality focusing on the poultry meat defects. Among the important characteristics of the poultry meat quality includes especially the appearance of the poultry meat and its defects, the poultry meat colour and skin colour, meat texture and its flavour. The most common defects of the poultry meat are quality deviations PSE and DFD. Improvement functional quality PSE meat can be achieved by mixing it with normal meat, application to products, whose are not effected by this meat and also adjustment its pH by salts and phosphates. Meat with DFD defects is necessary due to the high microbiological volatility process swiftly into the heat -- treated products. With reducing the incidence of defective meat can be achieved by reducing stress factors during the manufacturing process as well as adherence to the principles of technology during the various operations that follow after the slaughter.

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