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Technologické a kulinárne vlastnosti hovädzieho mäsa
 Straková, Katarína
This bachelor thesis deals with the topic Technological and culinary properties of be-ef meat. The first part describes the influences that affect the quality of the meat still on the living animal. It deals with the effect of the breed on the resulting quality, as well as the age, cathegory of the body, the way of feeding and housing. Another part illustrates the use of individual cuttings of the bovine body and their subsequent culinary tre-atment. Also mentioned are muscle tissues and proteins. The last part discusses the bio-chemical relationships between meat before and after the heat treatment, post-mortem processes and processes that occur during the cooking of beef meat.
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