National Repository of Grey Literature 45 records found  1 - 10nextend  jump to record: Search took 0.00 seconds. 
Aktuálna problematika zrenia mäsa vo vzťahu k očakávaniam a požiadavkám zo strany spotrebiteľa
Gago, Branislav
This work investigates the effect of aging on meat quality. The research is based on a review of current scientific literature, including studies on biochemical and sensory changes that occur during aging. In particular, i compared the effects of aging on marbling, tenderness, flavor and moisture content. Further, the effects of different aging processes such as dry aging and wet aging were discussed. In addition, the economic and health benefits of aged beef were also investigated. The results showed that aging can have a positive effect on the quality and flavor of the meat, leading to increased tenderness and marbling, as well as improved flavor and juiciness. Additionally, dry aging has been found to be more effective in increasing beef quality compared to wet aging. Finally, the economic and health benefits of ripening were emphasized.
The role of cumulus cells during the maturation of mammalian oocytes
Meniuková, Kateřina ; Krylov, Vladimír (advisor) ; Drutovič, David (referee)
Cumulus cells in the ovarian follicles emerge by differentiation from somatic granulosa cells. They are located around the oocytes in stratified clusters and their innermost layer is called the corona radiata. Cytoplasmic microvilli of cumulus cells pass through zona pellucida to the proximity of the oolema, where formation of gap junctions enables signalling and metabolic codependency. Oocytes produce factors affecting processes in cumulus cells, including their metabolism and viability. By modulating the abundance of cyclic nucleotides in oocytes, cumulus cells allow the maintenance of meiotic arrest, providing time for oocytes to finish their growth and gain competence for maturation. Because oocytes have a very limited ability to process glucose, metabolic cooperation with cumulus cells enables them to gain the energy needed for processes associated with growth and maturation. Several metabolic pathways of glucose processing create energy substrates for the formation of ATP, which they then transport to the oocytes. They also regulate the amount of lipid droplets in oocytes and protect them from cellular toxicity. An increase in the concentration of luteinizing hormone in the follicle just before ovulation induces the transmission of the signal for cumulus expansion. Interruption of the...
Technologie výroby a kvalitativní parametry sýrů parmezánového typu
Karpsteinová, Sára
This bachelor thesis is dedicated to the topic: Production technology and quality parameters of parmesan type cheeses. The first part of the literature search deals with the general characteristics of Parmesan type cheeses. The second part describes the input raw materials, namely milk, rennet, milk cultures and salt. The next part of the thesis focuses on the technology of Parmesan cheese production. The individual steps of production include: preparation of the raw material, production of the curd, pressing and moulding, salting and maturation. This is followed by a section on European Union trademarks, which include: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG). The next section describes the specific cheese-producing countries and the individual representatives of Parmesan type cheese. The cheese types are Grana Padano, Parmigiano Reggiano and Pecorino from Italy, Sbrinz from Switzerland, Džiugas from Lithuania and Gran Moravia from the Czech Republic. The last section deals with the sensory parameters of Gran Moravia Vecchio and Parmigiano Reggiano.
Changes of selected indicators during the aging of beer
NOVÁK, Jan
The diploma thesis deals with the monitoring of selected quality parameters of chemical analysis during the beer maturation. The course of the change in alcohol content, the actual and apparent extract in the beer, the extract of the original wort and the degree of fermentation of the beer were monitored. Results of the analysis of beers from the Mini-Brewery of the Faculty of Agriculture of the University of South Bohemia in České Budějovice and the brewery Litovel, a.s. are compared in a uniform technological time of production at the end of maturation just before bottling with samples of beers purchased in the market network in the Czech Republic.
Transcriptional activity of the genes characterizing developmentally competent cytoplasm in bovine oocytes.
Pešanová, Denisa ; Němcová, Lucie (advisor) ; Kalous, Jaroslav (referee)
4 Abstract The antral follicle provides a specialized microenvironment or niche, which is necessary for production of high quality oocyte. The developmental competence of bovine oocyte is influenced by the follicle size. Oocytes originated from medium or larger follicles (≥6 mm) have greater developmental competence (ability to develop to the blastocyst stage). The changes in cytoplasmic factors, for example mRNAs, could explain differences in oocyte developmental potential. Using Bovine Oligonucleotide microarrays the differences in gene expression profiles of oocytes at germinal vesicle and MII stages from medium (MF, 6-10 mm) or small (SF, 2-5 mm) follicles were characterized. The aim was to find differencies between oocytes diverse developmental competence. The expression fold change between the two experimental groups was in 61 genes. Subsets of 15 differentially expressed genes were validated by quantitative RT-PCR. Before maturation, significant differences were confirmed at the level of ATP5C1, MAP3K13, MTRF1L, TAF1A and UBL5. Subpopulations of oocytes were classified according to atresia of cumulus cells and follicle size. We determined the level of 12 individual transcripts after maturation. ATP5F1 remained stable in all experimental groups of oocytes. The level of BRD7 transcript remained stable...
Psychological and spiritual guide through middle-age crisis
Klimeš, Václav ; Lachmanová, Kateřina (advisor) ; Bartůšková, Ludmila (referee)
The thesis "Psychological and Spiritual Guide through Middle-Age Crisis" contains a synthesis of knowledge about middle-age crisis from the interdisciplinary point of view of psychology and spiritual theology in its first part. The fundamental opinion declares that middle-age crisis is not something to be suffered through but, in spite of all its demands, it is an opportunity and challenge for fuller and more authentic life, for maturation of a man and for getting closer to oneself and to God. In the second part of the thesis, knowledge and procedures of psychotherapy, crisis intervention and pastoral theology are used to concretize and extend the conclusions of the first part in a more practical way; hence, the paper can be used as a guide for those who are undergoing this period of life or those who want to accompany someone else on this way. The thesis is intended primarily, but not exclusively, to Christians who lack education in the psychosocial area and who is middle-age crisis a personal topic of themselves or of people around them for-be it their relatives or friends, or, in case of pastoral workers, clients in their professional care. This work is rather singular in the Czech language due to its conception, scope and synthesis of its starting points as well as their elaboration. Keywords...
Senzorické hodnocení masa v průběhu zrání
Darkwahová, Nicola
The diploma thesis deals with sensory assessment of beef quality during maturation. Two parts of beef round (Musculus adductores) and sirloin (Musculus longissimus) were compared and evaluated to find the differences in quality during the 8 weeks maturation period. The České strakaté breed was used for the experiment. In the first part of the experiment the differences between matured samples of whole and sliced beef were observed and evaluated. After statistical analysis and evaluation, slice samples were chosen to be used in the next experiment. A sensory analysis was use to evaluate the samples to find the differences in the observed descriptors at different times of maturity. The results of the analysis and evaluation of the whole and slices shawl showed a significance of (p <0.05) the best results in the two traits (tenderness, succulence) of the samples were wholly preserved. There were slightly differences in the evaluation between the whole and slices sirloin during maturing period. A highly significant difference of (p <0.01) was observed in the intensity of taste. Subsequently, in the next experiment samples of shawl and matured sirloin slices were assessed. In most of the samples no statistically significance were revealed (p> 0.05) due to changes in sensory lengths. The sirloin samples showed statistically significant difference of (p <0.05) between samples in the 4th and 8th week of maturation in the intensity of taste.
Technologické možnosti výroby ciderů a sladinových kvašených nápojů
Sojka, Jakub
This thesis is mainly devoted to the production of cider, which has been booming in the Czech Republic in recent years. Emphasis is put on the selection of suitable varieties of apples as well as on the whole technological process of production, from fermentation and ripening to product bottling. The production process is enriched with knowledge from wine-making practices, which could be a useful aid to achieve first-class quality and product diversity, especially regarding the knowledge of maceration and maturing using wood. Part of the thesis is also devoted to malt fermented beverages. It describes the process of making malt and fermentation using brewing yeast. Subsequent treatment options after fermentation and ripening are the same as for ciders and this after-fermentation treatments are associated and valid for both types of beverages. The practical part is devoted to the production of samples of cider and malt fermented beverages. The impact of both apple varieties and brewing/wine yeasts on the sensory quality of ciders is investigated. The last part is devoted to the possibilities of flavoring malt fermented beverages. Sensory analysis was performed on all samples and HPLC analysis was performed on selected samples.

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