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The Reception of Milan Kundera in Czech and French Cultural World
Suchomelová, Lenka ; Voldřichová - Beránková, Eva (advisor) ; Galmiche, Xavier (referee) ; Kyloušek, Petr (referee)
The PhD thesis The Reception of Milan Kundera in Czech and French Cultural Worlds aims to describe the main tendences and changes in the evolution regarding the reception of Milan Kundera and his work in both of the countries concerned, from its beginning to the year 2015 and their consecutive comparison. The analysis of the perception of the writer's work is based especially on articles from the press and the monographies about the author's work published until now in both of the cultural worlds. An essential part of our work has also become the chapter dealing with the author's occasional texts and translations published in various periodical or in the form of prefaces or postfaces to other monographies.
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Mikrobiologická kvalita masa králíků
Suchomelová, Lenka
The rabbit meat has important nutritional and sensory characteristics, it is dietary and easily digestible. This thesis deals with the microbiological quality of rabbit meat focusing on microorganisms that cause spoilage. The microbiological analysis uses rabbit carcasses from home slaughtering, frozen and vacuum packed from hypermarket and from Brno butchers. There was 20 pieces of rabbit carcasses analyzed. The study monitored main microbiological parameters as total number of microorganisms, the number of lactic acid bacteria, Enterobacteriaceae, psychrotrophic microorganisms and amount of mold and yeast. Concerning conditions of supplying market by rabbit meat, there was the highest number of microorganisms found in the carcasses coming from butchers and the lowest number of microorganisms found in carcasses coming from home slaughtering. Regarding the sampling points, well known fact that the carcasses surface is more contaminated with microorganisms than muscle was confirmed. There were no significant differences between the microbiological contamination of the front part and rear part of rabbit carcasses.
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Kvalita masa králíků a jejich jatečné zpracování
Suchomelová, Lenka
Rabbit meat has high nutritional value. It contains only a small amount of fat and cholesterol and is an important source of vitamins and minerals. Rabbit meat consumption continues to decline. This decrease is mainly due to the higher price of rabbit meat. Broiler rabbits that have a higher slaughter yield are most often used for meat production. Quality of rabbit meat is influenced by several factors. These factors include age, gender, nutrition, environment, breeding technology, genetics and the method of slaughter processing. Rabbit slaughter processing takes place in specialized processing plants. The rabbits are stunned, either mechanically, by electric shock or gas and then they are hung by the hind leg on a special hook. Bleeding, skinning and gutting follows after that. The body organs are removed and a veterinary inspection is performed. The carcasses are usually cooled down by air or air with spray. The chilled carcasses are weighted and packaged. They can also be applied to portions or used for production of meat products.
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