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Quality characteristics of fallow deer meat
PROCHÁZKA, Petr
The topic of this thesis is effect of sex, type of feeding and type of slaughtering on the quality features meat from fallow deer. In the literature review is described historical start of breeding fallow deer in the Czechia and in the World, characteristic and type of slaughtering, quality of meat, composition and quality of meat, procesing after death in the meat, acceptability venison meat for consumer. The practical part of thesis contains choice and slaughtering 48 of head fallow deer with two type of slaughtering. The experiment continues with processing of body from fallow deer. Fallow deer body were in the cooling box 7 days. After this time were body undressed and dividend on the small parts. From every body was obtained sample of muscle for laboratory testing. In the laboratory was analyzed kontent of protein, intramuscular fat, moistness and water drip. Was performed sensory analysis of fallow deer meat. Results was evaluated with statistics.
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Basic analytical values content in cutting meat in the markets
BARTESOVÁ, Lucie
This bachelor thesis deals with evaluation of cut meat by analytical methods. In the first, theoretical part, the important data concerns the definition of meat, composition of meat, muscle tissue, effects on the quality of the meat before and after slaughter, postmortem processes in the meat, the overall quality and nutritional value of the meat, medical harmlesness of the meat and cut meat for cutting. In the second, practical part, the thesis is focused on laboratory measurement of given values in pork and beef, namely in parts: pork neck, pork leg, beef rib and beef back. The aim of the thesis is to compare the quality of meat between supermarkets and retailers.
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Effect of selected candidate loci on meat quality indicators by cattle
STEBLOVÁ, Halina
This study was aimed on analysis of polymorphism at position 2141 in exon 5 of the growth hormone gene (GH) and polymorphism at position 257 in exon 10 of the growth hormone receptor gene (GHR) and to determine the influence of these polymorphisms on meat tenderness. To analysis has been used 333 meat samples of Czech Pied bulls. Genotypization of GH and GHR loci was performed by PCR-RFLP. For detection of single nucleotide polymorphism in both genes was used restriction endonuclease AluI. To determine meat tenderness was used the method of measuring shear force by Warner and Bratzler. The shear force values of raw meat samples were measured at day 14 post mortem. Then was statistically evaluated the association between genotypes and shear force. In the study population occurred for GH locus 166 individuals with genotype LL, 161 heterozygotes LV and 6 homozygotes VV. The relative genotype frequencies were thus 0.499 (LL), 0.483 (LV) and 0.018 (VV). The frequency of L allele was 0,74 and of V allele was 0,26. For GHR locus was found in the study population 178 homozygotes AA, 105 heterozygotes AG and 50 homozygotes GG. The relative frequencies of genotypes were 0.535 (AA), 0.315 (AG) and 0.15 (GG). The frequency of A allele was 0,692 and of G allele was 0,308. Using statistical analysis revealed a significant effect of genotype GH gene on shear force, tenderness resp. (P<0,05). For GHR locus showed no effect of genotype on shear force (P>0,05).
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Bio-impedance - using in meat production
ŠPIROCHOVÁ, Lenka
The thesis has been processed articles dealing with the appropriateness of using bioimpedance method using measurement of electrical conductivity (EV) to evaluate the meat quality of pork and beef. It was further investigated the suitability of this method for the detection of PSE (pale, soft, exudative) and DFD (dark, firm, dry) defects, especially defects of PSE pigs for slaughter. Was found optimal level of measurement time EV, as when the best time seems to be EV measurement time from 50 to 60 minutes post mortem. It was also found that measuring the EV 24 hours post mortem is as informative as a pH sufficient for 24 hours after slaughter. This method was used to assess the influence of the length of pigs for slaughter and rest before slaughter on the occurrence of PSE defects, where the highest incidence of this defect occurred in slaughter pigs to transport distances of up to 20 km and rest prior to slaughter up to 2 hours. From the measurement results shows the suitability of this method to determine the quality parameters of beef directly in the slaughterhouse. The advantage of EV measurement method versus pH is easy to handle with the electrode, no propensity to mechanical damage and there is no need for frequent calibration of the electrode.
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