. "Standardization of Technological Quality of Chicken."@en . "V bl\u00EDzk\u00E9 budoucnosti se p\u0159edpokl\u00E1d\u00E1 zvy\u0161ov\u00E1n\u00ED pod\u00EDlu jate\u010Dn\u011B opracovan\u00FDch ku\u0159at zpracovan\u00FDch na dr\u016Fbe\u017E\u00ED masn\u00E9 v\u00FDrobky. Podm\u00EDnkou \u00FAsp\u011B\u0161nosti tohoto zam\u011B\u0159en\u00ED je d\u016Fkladn\u00E1 znalost slo\u017Een\u00ED a technologick\u00FDch vlastnost\u00ED ku\u0159ec\u00EDho masa, kter\u00E9 na rozd\u00EDl od masa vep\u0159ov\u00E9ho a hov\u011Bz\u00EDho ve zna\u010Dn\u00E9 m\u00ED\u0159e dosud chyb\u00ED. \u0158e\u0161en\u00ED projektu m\u00E1 takov\u00E9 informace poskytnout. Proto bude hodnocen pr\u016Fb\u011Bh postmort\u00E1ln\u00EDch zm\u011Bn ve svalovin\u011B pora\u017Een\u00FDch ku\u0159at a budou hodnoceny vlastnosti masa d\u016Fle\u017Eit\u00E9 pro jeho technologick\u00E9 uplatn\u011Bn\u00ED. Z\u00EDskan\u00E9 hodnoty budou posuzov\u00E1ny v n\u00E1vaznosti na intravit\u00E1ln\u00ED, p\u0159edpor\u00E1\u017Ekov\u00E9 i por\u00E1\u017Ekov\u00E9 okolnosti. Bude snaha \u010D\u00E1ste\u010Dn\u011B eliminovat ty premort\u00E1ln\u00ED faktory, kter\u00E9 p\u016Fsob\u00ED negativn\u011B na technologick\u00E9 vlastnosti ku\u0159ec\u00EDho masa. D\u00E1le bude snahou eliminovat p\u0159\u00EDli\u0161rozs\u00E1hlou variabilitu jakosti por\u00E1\u017Een\u00FDch ku\u0159at i variabilitu jakostn\u00EDch znak\u016F ku\u0159ec\u00EDho masa v z\u00E1jmu standardizace jakosti hlavn\u00ED suroviny, v\u00FDrobn\u00ED jistoty a stabiln\u00ED vyrovnan\u00E9 jakosti v\u00FDrobk\u016F z dr\u016Fbe\u017E\u00EDho masa. Bude sledov\u00E1n vliv hlavn\u00EDch technologic"@cs . "1"^^ . "Worlds production and consumption of poultry have been constantly increasing. Broilers are among the crucial articles in the market. The production is relatively very cheap, consumer prices are in comparison with other kinds of meat low. Chicken is recommended as highly suitable for health. In the Czech Republic the increase of poultry consumption is still in expectation. Achievement of very good and at the same time steady and reliable quality is one of the ways how to increase the consumption of chicken products. The basis of which is a standard quality of the initial product - chicken. Among sources of high variability of the quality there are numerous intravital factors, different transport and pre-slaughtering conditions of broilers - many of these negatively influence the quality of chicken. The above mentioned factors are accompanied by negative influence of both the slaughtering and further processing. The purpose of the project is to evaluate the effect of negative factors influencing t"@en . "602"^^ . . . "Standardizace technologick\u00E9 jakosti ku\u0159ec\u00EDho masa"@cs . "0"^^ . . . "10"^^ . . . "10"^^ . . . . "0"^^ . "602"^^ .