Senzorické hodnocení masa v průběhu zrání

The diploma thesis deals with sensory assessment of beef quality during maturation. Two parts of beef round (Musculus adductores) and sirloin (Musculus longissimus) were compared and evaluated to find the differences in quality during the 8 weeks maturation period. The České strakaté breed was used for the experiment. In the first part of the experiment the differences between matured samples of whole and sliced beef were observed and evaluated. After statistical analysis and evaluation, slice samples were chosen to be used in the next experiment. A sensory analysis was use to evaluate the samples to find the differences in the observed descriptors at different times of maturity. The results of the analysis and evaluation of the whole and slices shawl showed a significance of (p 0.05) due to changes in sensory lengths. The sirloin samples showed statistically significant difference of (p