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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Trendy v oblasti drůbežích produktů
 Půčková, Dominika
This thesis eleborates about trends in poultry products. A trend in poultry farming is the enrichment of poultry feed mixtures for higher yield and meat quality. Another trend is a need to breed new heat resistant poultry breeds and slow growing breeds. Breakthroughs in innovative technologies include cold plasma, which is effective in decontaminating poultry meat, and a magnetic sensor that mimics the function of a human tooth. An imaging detection system has been developed increasing incidence of meat defects. The trend is to use enzymes and xanthan gum to create products with modified texture. Another trend is to increase the nutritional value using 3D printing. In gastronomy, the trend is to prepare poultry using the sous-vide method. In the area of waste and poultry products, the recovery of keratin from feathers or the reuse of poultry litter using various technologies are new. Plant-based alternatives to poultry meat are becoming more popular, along with their functional components and additives. Finally, consumer´s perceptions of conventional meat, “cultured meat” and plant-based alternatives were assessed.
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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.
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