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Factors affecting the quality of pig meat
PÖSINGEROVÁ, Kateřina
The aim of the bachelor thesis was to compile the factors effecting on the quality of pork meat, which include nutritional value, sensory characteristics of meat (texture, juiciness, taste and smell), technological properties (pH, colour, water holding capacity, electrical conductivity) and the influences which impact the meat quality, such as breeding affiliation, age and weight at slaughter, sex and nutrition. In this work was also described transport to the slaughterhouse and stabling as well as ways of stunning and bleeding. Another factors affecting meat quality are quality variations (PSE, DFD, PFN and RSE), which are also included.
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