Quality of poultry meat in related with production method

The bachelor thesis is focused on the analysis of the basic components of breast cutting from free-range and conventional breeding of chicken. The samples of free-range meat came from Loužná farm; the conventional samples came from poultry farm in Klatovy. The main aim of the thesis was to determine the water, fat, protein and collagen content in meat using NIR methods. The literature review explains differences between the ways of breeding, various effects on the quality of meat and meat defects. In next chapters, the results of the measurement compared to findings from the literature and food standards are presented. The conclusion contains a summary of all facts