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	The effect of wet aging on the sensory characteristics of beef meat KOŘÁN, Matěj In my bachelor thesis I deal with the impact of maturation on the sensory properties of beef. It describes the beef and its properties, its technological and organoleptic properties, as well as the chemical and physical composition of the meat. Next chapter deals about the quality of beef, including the influence of the time and temperature of maturation, postmortem processes and storage for its quality. Smaller part is devoted to proteolysis and abnormal processes of postmortem changes. Last chapter summarizes the sensory properties of beef. Beef is among the most expensive culinary ingredients, and therefore the demands on its quality are still increasing. Knowledge of good procedures in handling with meat is therefore extremely important to meet the needs of beef consumers and to preserve its popularity. Detailed record
	The economic result of the holding depending on price development - beef meat MACKEOVÁ, Miloslava The first phase this thesis deals with of agriculture and its two basic directions. I focused on development of price and its importance according to the perspective from whitch we look at it. In the second part the theoretical part, I explained the formulas, that where used in the second phase of this work. I compare here on the three stages of production price trend, whether there a constant seasonality is. Then I compare the volume of sales of beef for two different firms. There is foreign trade with beef in ČR. In the last part I compare income population, the consumption of beef and industrial producer prices in selected EU counties. Detailed record
	Competition of production of beef and pork meat MICHALCOVÁ, Petronila Analyse of various factors of production of beef and pork meat in relation to competition Detailed record

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