Basic analytical values content in cutting meat in the markets

This bachelor thesis deals with evaluation of cut meat by analytical methods. In the first, theoretical part, the important data concerns the definition of meat, composition of meat, muscle tissue, effects on the quality of the meat before and after slaughter, postmortem processes in the meat, the overall quality and nutritional value of the meat, medical harmlesness of the meat and cut meat for cutting. In the second, practical part, the thesis is focused on laboratory measurement of given values in pork and beef, namely in parts: pork neck, pork leg, beef rib and beef back. The aim of the thesis is to compare the quality of meat between supermarkets and retailers