Selected parameters of quality in pig meat

The bachelor thesis focuses on processing the information on issues of pork such as qualitative characteristics in the context of the carcass value in pig and describes the aspects that influence them. At first the carcass value and factors affecting it - genetic determinants, breed, sex, age, weight, etc. were described. Then the biochemical composition of meat was characterized with the emphasis on of the intramuscular fat content which is related to the proportion of lean meat in carcass. Further, the quality of meat and its characteristics - pH, color, water holding capacity, electrical conductivity of the meat were processed. There were included sensory characteristics of meat - the taste, aroma, juiciness and tenderness, as well. Attention was also focused on internal and external influences affecting meat quality both positively and negatively (nutrition, farming methods, feed additives, effects of handling and slaughter). In conclusion, the quality variations of pork and the SEUROP system currently used by for the assessment of slaughter pigs is showed