The diploma thesis is dealing with the monitoring of quality of beef meat during the process of ageing. In the literary overview the terms beef meat and quality are defined, the consumption of beef meat is stated and the composition and attributes of the beef meat are described. The list of factors that influence the quality of beef meat follows. The factors are divided into intravital and postmortal. The postmortal processes are described more thoroughly; the possibilities and consequences of their abnormal progress and other quality defects are added. The practical part of the thesis is devoted to the comparison of chosen parameters of heifer meat (n = 6) of the Aberdeen Angus breed (AA) and Czech Fleckvieh breed (CS). In the cut-out parts Musculus longissimus dorsi (NR) and Musculus adductores (SŠ) the parameters of pH, electrical conductivity and color were observed for eight weeks of aging in the vacuum (1-2 °C). The color was measured spectrofometrically with the application of the CIELAB color space.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362616 |
| Date | January 2016 |
| Creators | Kavanová, Monika |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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