publication . Bachelor thesis . 2012

Technological characteristics of meat - viscosity

DIBĎÁK, Tomáš;
Restricted Czech
  • Published: 01 Jan 2012
  • Country: Czech Republic
Abstract
This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possibilities, how to measure viscosity of meat. The last chapter describes the process of post mortem changes in meat both normal and abnormal.
Subjects
Medical Subject Headings: food and beverages
free text keywords: meat; maso; viscosity; technological characteristics; vaznost; technologické vlastnosti
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