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Zrenie a kvalita mäsa.
Roupcová, Lucia
My bachelor thesis is dealing with biochemical changes which are affecting the meat during it´s ageing process (proteolysis) and it´s impacts on final quality of meat. Changes of nutritional and technological value of the meat, which are running, are seriously affecting meat quality. Because meat has high content of the water, the possibility of formation of meat defects is also high. Consequences can be changes in color, taste, modulation of decay or health impediments. Factors affecting meat quality are connected with diversity of breed, age and gender. Abnormal post mortal reactions are affecting meat itself and are usually in connection with not proper manipulation with animals before slaughter. This is usually caused by stress and exhaustion. DFD (dry, firm, dark meat) is very often occured meat defect. After meat ageing process, there is possibility of occuring the negative change of deep autolysis. Consequence is not proper condition of meat.
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The comparison of selected quality indicators of pork meat
MUŽÍKOVÁ, Monika
The main aim of the thesis is comparison of qualitative indicators of pork meat. The literature review focuses on basic characteristics of pork and development of post mortem changes in which is detected process curing meat and potential quality deviations. In the practical part, there were measured pH values and bioimpedance of two different pig's breeds, including purebred České bílé ušlechtilé and crossbreed of hybrid lines Large White and Landrase. Pigs came from different farms. In all cases values ph and pH corresponded to the normal quality of meat. When the quality indicators were compared between breeds there wasn't statistically significiant difference ( p > 0,05). In the evaulation of correlation dependence, there has been found that the most dependence were pH values and temperatures, then r=-0,5 and r?=25,1%.
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