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Vady drůbežího masa

By Monika Rumanová

Abstract

This bachelor thesis deals with poultry meat quality focusing on the poultry meat defects. Among the important characteristics of the poultry meat quality includes especially the appearance of the poultry meat and its defects, the poultry meat colour and skin colour, meat texture and its flavour. The most common defects of the poultry meat are quality deviations PSE and DFD. Improvement functional quality PSE meat can be achieved by mixing it with normal meat, application to products, whose are not effected by this meat and also adjustment its pH by salts and phosphates. Meat with DFD defects is necessary due to the high microbiological volatility process swiftly into the heat -- treated products. With reducing the incidence of defective meat can be achieved by reducing stress factors during the manufacturing process as well as adherence to the principles of technology during the various operations that follow after the slaughter

Topics: faktory působící na výskyt vad; postmortální procesy; drůbeží maso; drůbež; vady masa
Year: 2015
OAI identifier: oai:invenio.nusl.cz:250599
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