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Porovnání vybraných jakostních parametrů Debrecínských párků se sníženým obsahem soli
Kozohorská, Klára
The diploma thesis is focused on meat products and the contents of salt in these. The theoretical part contains definitions and classification of meat products followed by a general description of the principles and methods used in the production of meat products, including the particular phases of their processing and the evaluation of their quality. Another part is dedicated to the specific characteristics of the Debrecen sausages, the ingredients used, and the production process. Moreover, the thesis deals with the basic facts about salt as well as with the disputed issues regarding the excessive consumption of salt, its consequences on people's health, and the possibilities of its reduction. The practical part of the thesis contains the evaluation of the quality criteria differences between the Debrecen sausages with the reduced amount of salt and those with the usual composition. The evaluation is based on chemical and microbiological analysis followed by the instrumental measuring of colour and sensory evaluation of samples.
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Vliv plemene, stáří a způsobu chovu jatečného skotu na jakostní ukazatele hovězího masa
Janochová, Jarmila
Bachelor thesis concerns with the issue of the quality of beef meat – influence of breed, sex, age, and way of breeding on the quality of beef meat. In this thesis the difference of meat quality in different breed is described. Meat quality is given by content of fat, marbling, color and viscosity of meat. Age of the animal affects sensory, technological and culinary properties and related content of fat, color of meat, viscosity and textural properties. chemical composition, pH, color, texture, tenderness of meat, viscosity, influence of breed, way of breeding, forerunner manipulation and carcass processing belong to the quality parameters of beef meat. The thesis is concerns by different methods of increased tenderness of meat – by electrical stimulation, hydrodynamic shock wave – pressure technology, ultrasound, high hydrostatic pressure, proteolytic enzyme and pre-rigor injection of ionic compounds.
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Philosophy as Passionate Interest
Strobachová, Ingrid ; Pinc, Zdeněk (advisor) ; Haškovcová, Helena (referee) ; Hogenová, Anna (referee)
The purpose of my dissertation is to analyze and further elaborate upon its main topic: the questions that are of a mutual deep interest to both medicine and philosophy. The dissertation has three parts. In the first part, I will introduce some of the key terms that will be used throughout the text. The second part, central to my work, is concerned with three possibilities that are offered to us - play and playing, dream and dreaming, poetic being - all become the places where comprehending, listening (to both the speech and the silence) and responding materialize. Playing, dreaming, poetic being - each offers our daily reality the beauty of transcending its borders without destroying them; in fact, they become a free spirited, passionate interest that enhances and makes valuable the ordinariness and finiteness of our daily lives. Freedom and Responsibility; I and the Other Person; Illness and Hope - each having its physical aspect and each being considered through the dimensions of seriousness and unseriousness, reason and unreason - will be rethought through playing, dreaming and poetic being, providing new insights of an engaged, passionate practice of philosophy and medicine. The third part, concerned with application on the two areas - I, the Child, and the Parenthood; and the Therapist and...
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Technological characteristics of meat - viscosity
DIBĎÁK, Tomáš
This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possibilities, how to measure viscosity of meat. The last chapter describes the process of post mortem changes in meat both normal and abnormal.
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