Ripening and loss of beef meat during storage

The thesis is focused on the preparation of the preview issue of aging beef, the required length of storage, conditions and mass losses during the storage period. In the theoretical part there are described the chemical composition, intravital affect on the quality, impact and post-mortem storage of beef in more details, as stated in the literature. The practical part deals with weight loss within slaughter halves during the ripening process, the conditions and the required length for curing meat. The slaughtered animals were beef breeds, particularly Charolay, Aberdeen Angus, Limousine and Galloway