The main aim of the thesis is to discover the significance of parameters of postmortal changes of game, on which we may well base for the further appraisal in practice.
The theoretical part describes company for processing game, from which the samples for the experiment were taken. Furthermore, it incorporates the composition and the qualities of meat and the factors that affect the meat of game. A significant chapter describes postmortal processes and ways of meat spoilage.
The experimental part of the thesis measures both the pH and ammoniac postmortal indicators. As for the experiment, the measurement was carried out on two groups of samples coming from the ham of wild boar.
With regard to the results the indicators were proved to be measurable postmortal parameters by postmortal changes and consequent process ripening of meat. The figures between individual measurements increased, but the dependence on time cannot be made on grounds of the results. The figure of ammoniac increased during the measurement too, and we gained a concrete image of its content in the meat thanks to photometric method. The results were compared with the measurement of ammoniac of slaughter animals. For analysis volume of ammoniac in specimen of lean flesh was used traditional micro method according to Conway.
More profound analysis ought to be made for the appraisal of postmortal indicators. Next interesting parametres for determination of significance postmortal changes could be also enzymatic substance.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:259575 |
| Date | January 2016 |
| Creators | Santajová, Markéta |
| Contributors | Bušová, Milena, Daniel, Daniel |
| Publisher | Česká zemědělská univerzita v Praze |
| 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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