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Zhodnocení chovu plemene Wagyu v podmínkách konkrétního chovu v ČR
Hortová, Sára
The Bachelor thesis is devoted to a comprehensive evaluation of Wagyu meat breeding on Horky farm, as it is a very rare product in the Czech agriculture. In the first part of the thesis, I focus on the overall evaluation of the breeding using meat performance indicators, namely: carcass yield, average daily gain, JUT weight, pre-slaughter weight, weight differences among 120, 210 and 365 days and reproductive traits, which are processed using mathematical and statistical methods in the period 2016-2019. In the second part, I focus on the economic evaluation of the farm during the period 2019-2022, in which the SWOT analysis method was used, followed by an evaluation of the cost and revenue structure of the farm. Lastly, an analysis of ratio indicators, i.e. profitability, activity, indebtedness and liquidity, was made. The calculated values show that the farm is loss-making in 3 out of 4 years due to the high costs, long fattening period and lower reproduction.
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Analýza cenových relací v komoditní vertikále
Tušarová, Helena
This thesis is focused on the price relations in the beef commodity vertical in the Czech Republic. The presented work deals with the development and changes of the agrarian sector as a result of globalization and integration processes. It analyses formation of prices and levels within commodity vertical related to cattle breeding in the Czech Republic. Agricultural, industrial and consumer prices are used in the analyses. With the use of monthly prices of selected products, the impact and influence of market forces are investigated. Methodologically, the concept based on the analysis of price transmission is applied.
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Changes of the meat quality meat characteristics during storage
ZIEGLBAUEROVÁ, Karolína
The bachelor thesis is focused on the evaluation of quality characteristics of beef during its storage. The literature review defines the term beef, the consumption of beef in the Czech Republic, describes its chemical composition and properties. In this work The paper evaluates the factors that affect the quality of beef and their distribution. It is further characterized by the maturation of meat, then its storage. The practical part is focused on the measurement of basic analytical components in the muscle of cattle, originating from their own breeding and from a farm with comparable breeding conditions. The aim of this bachelor thesis was to compare the properties of meat of three breeds of cattle, especially to determine the changes in the basic analytical values of meat during its long-term storage. The amount of water, protein, fat and collagen was monitored using a NIRMaster instrument and the results were then compared.
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Quality characteristics of beef during storage
JANOUŠKOVÁ, Kateřina
The topic of this work is to verify the effect of different treatments of beef after slaughter on quality characteristics, aerobic plate count on the surface of meat during maturation and sensory properties of matured meat before and after heat treatment. The literature review describes the quality characteristics of meat, the effects on quality, the maturing process and the methods of treatment of meat after slaughter. The practical part of the work consisted of treating meat after slaughter with lactic acid, lactic acid + onion peel extract and pure onion peel extract. The next part consisted of measuring the pH and the aerobic plate count during the dry maturation of beef quarters and after the wet maturation in the vacuum bags, determine the composition of the meat, the dripping of the water, the color and the sensory evaluation of the meat. The obtained values were statistically evaluated.
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Quality indicators of meat from farm animals
PETÁKOVÁ, Šárka
The aim of this diploma work is to evaluate the meat quality of farm-raised deer meat and compare it with the quality of bull beef of identical age and similar breeding conditions, the core factor analysed in this research study is the muscle biochemical composition. A total of twelve deer and twelve young bulls, aged 20-24 months, were included in the experiment. The meat samples were taken from the longest back muscle of the specimens. The samples were subsequently analysed in the university labora-tory to determine the basic values of biochemical composition, namely water and protein content, intramuscular fat content and collagen content. Equally, the colour of the deer meat was measured. The results of water content in deer and beef reached comparable values, in deer the average water content was 75.39 % and in beef 75.66 %. The results correlate with the average water content previously reported in the literature (75-77 %). The protein content of venison was 22.30 % while that of beef was 21.53 %. The intramuscular fat content of deer meat was 0.43 %. In comparison, beef was 1.16 % fatter. The amount of collagen proteins showed the most significant difference. While deer meat contained only 0.73 % collagen protein, beef was significantly richer in collagen proteins, containing an average of 0.94 % collagen. This study found a statistically significant difference between deer and beef meat in the content of protein, fat and collagen proteins, indicating superior nutritional values in deer meat.
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Quality indicators of meat from farm animals
ŠTUMPOUROVÁ, Gabriela
This diploma thesis deals with quality indicators in fallow-deer meat from farm breeding. The literature overview gives a definition and the meaning of the meat, types of muscle tissue and the general composition of muscles. Further, the consistency of fallow-deer meat, beef, and farm breeding are described. The practical part focuses on the evaluation of fallow-deer carcase weight, on the chemical composition of fallow-deer meat, and the comparison of muscle composition in two groups of fallow-deer that were being fed a different feeding dose. The last part is dedicated to the comparison of qualitative features in fallow-deer meat from the Mnich farm and beef from the Kunclův mlýn farm. The following were being evaluated in muscle samples: the amount of water, proteins, fat and collagen proteins.
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Trends and Patterns of Meat Consumption in The European Union
Teiml, Matěj ; Pleticha, Petr (advisor) ; Ehrenbergerová, Dominika (referee)
The goal of this thesis is to research the consumption of meat in the European Union and to look for trends and patterns regarding the consumption. We will take advantage of the panel data structure and use our own balanced panel data set to properly verify and quantify the relationship of macroeconomic, and country specific variables with annual meat consumption per capita. We used data covering the consumption of meat in the European Union member countries in the year of 2018, with data ranging from 2000 to 2018. All data in our thesis are annual and aggregated at the level of single European Union member countries. We used standard panel data analysis tools to reach statistically significant results to recognize and estimate the important determinants of meat consumption in the European Union
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Trends and Patterns of Meat Consumption in The European Union
Teiml, Matěj ; Pleticha, Petr (advisor) ; Ehrenbergerová, Dominika (referee)
The goal of this thesis is to research the consumption of meat in the European Union and to look for trends and patterns regarding it's consumption. We will take advantage of the panel data structure and use our own balanced panel data set to properly verify and quantify the relationship of macroeconomic, microeconomic, and country specific variables with annual meat consumption per capita. We used data covering the consumption of meat in the European Union member countries in the year of 2018, with data ranging from 2000 to 2018. All data in our thesis are annual and aggregated at the level of single European Union member countries. We used standard panel data analysis tools to reach statistically significant results and concluded that individual propensity to consume meat varies between countries of the European Union and found evidence suggesting that urbanization and labour force participation impact meat consumption significantly.
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Dopyt na spotrebiteľskom trhu s hovädzím mäsom na Slovensku
Némethová, Lucia
Némethová, L., Consumer demand for the beef meat in Slovakia. Bachelor Thesis. Brno: Mendel University, 2017. Bachelor thesis deals with analysis of the economic structure of consumer demand for beef meat in market of Slovak households and compares it with the three selected countries of the European Union - the Czech Republic, Sweden and Romania. The thesis emphasizes the price and income relations, where it quantifies the differences in consumers behavior based on the coefficients of price and income elasticity of demand. Coefficients are obtained from assembled consumption patterns in econometric program Gretl. The analysis is based on data from national statistical offices of beef consumption, price and income of the population observed for a period of 15 years. Assembled models for each country are economic, statistical and econometric verified. The resulting values of elasticity coefficients are interpreted and compared with each other. The last chapter is dedicated to adjust the marketing strategy of Slovak companies dealing with the processing and marketing of beef meat.
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