This diploma thesis deals with methods of packaging influenced the microbiological contamination of meat. The relation among develompment of microbiological contamination and color of meat, according on time of storage and methods of packaging. The first part deals with quality of the meat,chemical composition of meat and post mort changes, when muscles are changed to meat, which we can proces and consume. The main part of the thesis pays methods of packaging and microbiological contamination of meat. The last section describes main bacterias which can cause alimentary diseases. Part of this work is experimental determination of the major groups of microorganisms which can significally affect the quality of the meat. A comparison was made between aerobically refrigerated meat and vakuum preserved meat between 1, 3, 7 and 11 days. As a sample was used pork and poultry. The color of meat was concurrently assessed at the same time by Konica Minolta CM-3500d device. The results were evaluated by CMs-100w Spectramagic NX, indicate values of CIE L*a*b*. The methods of packaging greatly influenced durability dependent on the development of contaminating microflora and color of meat.

The aim of this study was to evaluate weight losses of pork meat during storage, especially during the chilling proces 24 hours after slaughter. In the theoretical part there are described the history of the origin and development of Prestice black-pied pig, the chemical composition of meat, slaughtering and chilling. The practical part dealt with the evaluation of weight losses in pig carcasses after twenty four hours of chilling. Data for this study was obtained from the carcasses of Prestice black-pied pig breed.

Comparison of pig?s stunning (by electricity or CO2) at slaughterhouse and monitoring the occurrence of quality variance PSE during 48 hours post mortem was main goal of this work. Basic indicators such as pH1, drip loss of water and meat colour (lightness) were determined to assess PSE. In addition to these indicators have been also evaluated values of pH24 and pH48. The result of those indicators is that during stunning by CO2 gas value of pH1 was higher by 0,3 degree (P < 0,001), value of pH24 was higher by 0,243 (P < 0,001) and average drip loss of water was lower by 2,16 % (P < 0,001). Changes in other evaluated indicators were statistically non-significant. Occurrence of quality variance which tends to PSE (PSEi) and PSE was evaluated at slaughterhouse which is using electricity for stunning as higher by 7,843 % at PSEi and 1,961 % at PSE based on value of pH1. As higher was evaluated also drip loss of water by 23,810 % at PSEi respectively 4,762% at PSE. Difference between occurring of PSEi and PSE based on meat colour was not observed. The highest correlation dependence was found between pH1 and drip loss of water (r = 0,586, R2 = 34,315 %).

The main aim of the present thesis was to compare different types of slaughter lines and their influence on the occurence of meat defects with emphasis on PSE defect. The research has been concentrated mainly on the slaughter lines which use the technology of stunning the animals with electricity and concentrated CO2. The research monitors the rate of PSE defect from the slaughter to the cutting of the pig (approximately 48 hours). For considering the difference in quality of the meat the basic identification indicators of both pH1 and the draining of meat were created. Furthermore, we monitored pH24 and pH48, too. Analyzing of the above mentioned indicators shows that stunning with concentrated CO2 is more suitable with regard to the quality of the meat. The average pH1 value was 0,3 (p < 0,001) higher, pH24 value was 0,243 (p < 0,001) higher and the average value of meat juice drainage was 2,16% lower (p < 0,001). The anylysis of the PSEi and PSE quality difference based on pH1 when stunning with the use of concentrated CO2 shows lower frequency of PSEi (7,843% lower) and PSE (1,961% lower). Based on meat juice drainage, PSEi frequency was 23,810% lower and PSE 4,762 % lower.

Analyse of various factors of production of beef and pork meat in relation to competition