Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4  ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat

Oxidative stability of chicken thigh meat after treatment of abies alba essential oil

In the present work, the effect of the Abies alba essential oil in two different concentrations on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. After slaughtering was dissection obtained fresh chicken thigh with skin from left half-carcass which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with thylenediaminetetraacetic acid (EDTA) solution 1.50% w/w; A3 - vacuum-packaged experimental group with Abies alba oil 0.10% v/w and A4 - vacuum-packaged experimental group with Abies alba oil 0.20% v/w. The Abies alba essential oil was applicate on ground chicken things and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. Thiobarbituric acid (TBA) value expressed in number of malondialdehyde was measured in the process of first storage day of 1st, 4th, 8th, 12th and 16th day after slaughtering and expressed on the amount of malondialdehyde (MDA) in 1 kg sample. The treatments of chicken things with Abies alba essential oil show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group (0.4380 mg.kg-1) compared to experimental groups A1 (0.124 mg.kg-1), A2 (0.086 mg.kg-1), A3 (0.082 mg.kg-1) and A4 (0.077 mg.kg-1) after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with Abies alba essential oil positively influenced on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat

Chemical structure of european bison musculus longissimus dorsi at different stages of age

The aim of this study was to investigate the chemical composition of musculus longissimus dorsi muscle in European bison (Bison bonasus) of the age 6, 9, 12 and 14 years. In m. longissimus dorsi water content was from 74.90 g (group until 6 years of age) until 75.70 g.100 g-1 (group until 12 years of age). Non statistically significant differences (P≥0.05) were found between groups of age. In m. longissimus dorsi the protein content was statistically significant during aging (P≥0.05) of the European bison from 21.23 (group until 12 years of age) until 22.34 g.100 g-1 (group until 14 years of age). The protein content is comparable with the values of steers and bulls of different breeds of cattle feedlot and meat buffalo. The m. longissimus dorsi fat content of European bison was represented from 1.26 g (group until 12 years of age) to 2.11 g.100 g-1 (group until 9 years of age), without statistical differences (P≥0.05) between groups of age. Fat levels are comparable with American bison fat levels and European bison meat from this perspective be regarded as high dietary, maybe. Tendency increasing of fat content in muscle with increasing age of animals was not confirmed (P≥0.05) but was confirmed that this variable indicator has the greatest potential impact nutrition. Energy value in 100 g m. longissimus dorsi was from 402.81 kJ (group until 12 years of age) to 447.07 kJ.100 g-1 (group to 9 years of age). The energy value in 100 g muscle was recorded only statistical differences (P≤0.05) in the group 9 and 12 years of age. Experiment results confirmed that the European bison meat is good article and possible supplement in the diet and the human food chain especially in states where the farm is kept in a manner respectively, as a delicacy, because it contains low representation of fat, what ultimately increases its particular dietary value, moving it from this perspective, even before the beef meat

Technické památky oblasti Moravského krasu a jejich uplatnění ve výuce na 1. stupni ZŠ

This thesis deals with the topic "technical monuments in the Moravian Karst and their application in elementary education". The theoretical part defines teaching methods, activating methods and excursion. It also addresses the objectives and concepts of primary technical literacy; characterizes technical areas of educational areas Human and his world and Human and world of work. It specifies the technical monument and its classification, describes the technical monuments of the Moravian Karst. In the practical part two excursions were designed and processed. One of them was realized, evaluated and supplemented with photo documentation. The aim was to evaluate the effectiveness of excursion and its suitability for teaching at the first level

Post-operative wound nursing care using drains and drainage systems

Bakalářská práce se zabývá znalostmi všeobecných sester v péči o pooperační ránu s využitím drénů a drenážních systémů. Teoretická část se věnuje drénům a drenážním systémům co se týče jejich druhu, materiálu, funkčnosti, hrudním drénům a operačním ranám a samotné ošetřovatelské péči. Výzkumná část je zaměřena na znalosti a ošetřovatelské postupy všeobecných sester v péči o pooperační rány s drény a drenážními systémy. Výstupem z bakalářské práce je standardní ošetřovatelský postup.This bachelor thesis deals with knowledge of general nurses in postoperative wound care using drains and drainage systems. The theoretical part deals with drains and drainage systems in terms of their kind, material, functionality, chest drains and surgical wounds and nursing care itself. The research part focuses on the knowledge and nursing practices of general nurses in the care of postoperative wounds with drains and drainage systems. The output of the bachelor thesis is a standard nursing course

Post-operative wound nursing care using drains and drainage systems

Bakalářská práce se zabývá znalostmi všeobecných sester v péči o pooperační ránu s využitím drénů a drenážních systémů. Teoretická část se věnuje drénům a drenážním systémům co se týče jejich druhu, materiálu, funkčnosti, hrudním drénům a operačním ranám a samotné ošetřovatelské péči. Výzkumná část je zaměřena na znalosti a ošetřovatelské postupy všeobecných sester v péči o pooperační rány s drény a drenážními systémy. Výstupem z bakalářské práce je standardní ošetřovatelský postup.This bachelor thesis deals with knowledge of general nurses in postoperative wound care using drains and drainage systems. The theoretical part deals with drains and drainage systems in terms of their kind, material, functionality, chest drains and surgical wounds and nursing care itself. The research part focuses on the knowledge and nursing practices of general nurses in the care of postoperative wounds with drains and drainage systems. The output of the bachelor thesis is a standard nursing course