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The aim of this study was develop suitable nanomaterial modified by fish oil using microwave-assisted synthesis. Dietary omega-6 and omega-3 polyunsaturated fatty acids can influence an inflammatory process, as well as they can modulate the inflammatory responses to stress situations. Thus, these fatty acids can be beneficial for wound healing. Also, the NPs are important components for many scientific fields, including nanomedicine and development of new and better wound dressing. This work deals with synthesis of ZnSe NPs with fish oil, and their subsequent in vitro testing on different bacterial strains. The synthesized nanomaterial was characterized by scanning electron microscopy, which showed the spherical NPs covered by fish oil. Staphylococcus aureus, methicillin resistant S. aureus, and Escherichia coli were used for the monitoring of NPs effect on bacteria. Wound care is inevitably important clinical challenge, which definitely requires fast growing.

The goal of theoretical part of this my diploma thesis was to study and find out needs of human organism in all phases of life to amount of nutritions and energy income. Next goal was to describe contents of meat products and determinate benefits and negatives of their consummation. Next, the demands for content of meat products and their labeling was described. In practical part of my diploma thesis was determined contents of proteins, fats, salt and dry matter was determined. From the contents of proteins and fats was than calculated energy values of selected meat products. Proteins was determined by Kjeldahl´s method. Fats were determined with extraction method by Soxhlet and also by machine MeatScanTM. Contents of salt was determined with argentometric method by Mohr and dry matter was determined gravimetricly and on machine MeatScanTM. Final results were compared with tables of contents on packages of analyzed meat products. Differences between determined values and values which were on labels was found in approximately 75% cases (P < 0.05). Test results were then used for comparison of nutrient and energetic values between analyzed meat products. Best results from the nutrition point of view had “selection ham” and “the ham of highest quality”. Contents of nutritions was then compared with the valid legislative. All samples of meat products were in compliant with set demands. Lastly, there was sensor analysis. The products were divided in two groups. In one group, there were only franfurters. In the second group were remaining samples of meat products. With frankfurters the only proven difference was in the descript of salinity in spite of the fact, that the samples didn´t have different content of salt (P < 0.05). The best rated product in the second category was “the ham of the highest quality”, the worst rated product was “selected beef ham”. From the nutrient and a sensor point of view is best “the ham of highest quality”.

Bachelor thesis Characteristics and methods for determination of vitamins in meat-vegetables purées intended for baby food was focused on acquiring general knowledge about child nutrition, with regard to adequate intake of vitamins in the diet, which are then characterized, together with methods of their determination. In the first part there are described particular periods of nourishment until 12th month of life. Nourishment recommendations are summarized here, more specifically required nutrients in this age, but also issues concerning allergies, alternative nourishment and some diseases, which can lead to hypovitaminosis. The second part is devoted to the characteristics of vitamins. Chemical properties, effect on the body, occurrence in foods and the recommended daily intake are included. The chapter about occurrence in food is always accompanied by the recommendation of ingredients with a high content of vitamins, which are appropriate to add to complementary food. In the last part of thesis the methodology for determination of vitamins are summarized in the light of the newest trends. These methods include chromatographic methods, spectrophotometric,fluorimetric, polarographic, microbiological and capillary electrophoresis.

The sensory quality of meat, which is determined by a complex interplay of genetic, processing and environmental factors, is one of the key factors influencing demand and determining and reinforcing consumer food choices. However, sensory quality is not fully known to the consumer at the time of purchase, so predicting sensory quality before consumption is of great interest to meat producers. It is highlighted that progressive advances in molecular genetics have led to increasing identification and documentation of genes or markers that influence meat quality. This article presents the current state of knowledge on candidate genes, fatty acids and sensory aspects in sheep meat. Several selected genes related to fat content and fatty acid composition have been extensively researched in recent years and are discussed highlighting their importance for the eating quality of sheep meat.

It is a commonly accepted prejudice that animal production, the consumption of meat and dairy products, is the greatest cause of global warming, i.e., it has the greatest negative impact on planet Earth, as represented by the ecological unit of carbon footprint. While it is scientifically proven that the burning of fossil fuels to produce electricity and thermal energy accounts for the largest share of greenhouse gas emissions, totaling 31% of annual emissions, followed by transportation at 15%, industrial production at 12.4%, and animal agriculture at 11%. Of course, this share of livestock production is not the same for all countries in the world, and the methodology for assessing the impact of livestock production on the environment varies and is not consistent across the globe. In addition to the actual production of animals and their use as food, a significant portion of the impact is also due to other anthropogenic activities in the supply chain from farm to table. The aim of this paper is therefore to take a critical look at all the stakeholders that contribute to the carbon footprint of meat and milk, and conclude by reflecting on how we all need to contribute to reducing the carbon footprint of meat and milk production.

Sheep and goat milk producers often feed animals a meal with an unfavorable ratio between digestible proteins and energy in order to obtain a higher milk yield per animal. As a result, the fertility of small ruminants and the amount of milk produced during lactation are often lower, the processing characteristics of the milk are poorer, and, in addition, the increased excretion of nitrogen into the soil also pollutes the environment. One of the relatively simple ways to determine a balanced ration for dairy cattle is to determine the milk urea concentration. Unlike cow's milk, the optimal urea concentration in goat and sheep milk has not yet been defined. Due to the numerous specific sources of variability, such as apocrine secretion, reproductive seasonality, or different breeding systems in small ruminants, it is not easy to determine the optimal value. Therefore, it is not surprising that relatively few data on the relationship between urea concentration and production and processing indicators for goat and sheep milk can be found up to date.

Bacteriocins are proteins produced by many bacteria that can inactivate and inhibit related but also different microbial species. Most known bacteriocins are synthesised by lactic acid bacteria (LAB) and some of the most studied are nisin, pediocin and lacticin. They are used in milk production and dairy products as natural preservatives to prevent the growth and multiplication of pathogenic and spoilage bacteria, to improve the quality and sensory properties of cheese and to suppress biofilms in dairies. However, as a natural preservative, only nisin is included in the European list of approved food additives. However, according to previous studies, many other LAB bacteriocins are also considered safe natural preservatives in dairy production.

Dairy based desserts are a group of products extremely popular with consumers of all ages. They are made from milk to which milk powder and various other non-dairy ingredients such as cocoa, fruit or cereals are added, in order to increase their nutritional value and improve sensory characteristics. Recently, for the same reason, dairy desserts have been enriched by the addition of probiotic bacteria. This could be the main reason for the growing demand for this type of product.

Nitrites are the most important preservatives in the meat industry, contributing to colour, flavour, and safety, making them the most common E-number on the label. On the other hand, the meat industry faces significant challenges as it grapples with the shift toward "clean labels" and consumer concerns about the healthiness of meat products. Many approaches have been proposed within scheme of natural alternatives to nitrite, and some are being implemented in practise. The use of nitrate-rich vegetable source and nitrate-reducing starter cultures could be considered a step forward in the "clean label" strategy, as it meets consumer demands. However, there are still some risks, such as residual formation of N- nitrosamines, impurities in vegetables, effects on sensory characteristics of the product (mainly colour and taste), allergenic effect (e.g., celery), and product safety issues. The objective of this manuscript is to discuss the benefits, limitations, and opportunities of using nitrite from vegetable sources in the meat industry.

The projected growth of the world's population by almost 35% over the next three decades will inevitably lead to increased demand for animal protein. This will result in annual meat production rising to as much as 470 million tonnes by 2050, and with it the total amount of edible meat by-products produced. Organ meats have a high nutritional value and, if eaten in moderation, can be a healthy and regular part of a balanced diet. In addition to being used as food for humans, organ meats can also be used as animal feed and for pharmaceutical purposes. As far as the global meat processing industry is concerned, the goal should be to improve the utilisation of organ meats in order to realise its full potential and increase the profits of meat processors. At the same time, major efforts must be made worldwide to improve consumer knowledge about the high nutritional value of organ meat and its importance for sustainable meat production.

The meat industry is the most important subsector of the food industry in Croatia. It employs 6, 500 people, which is 23.9 % of the total food industry labour contingent, and generates 20 % of food industry revenues. Croatia has a very negative foreign trade balance in the meat and meat products category. Although both imports and exports are growing in absolute terms, the increase in the import component is much more pronounced, especially for fresh pork. This is related to the production of dry-cured ham, which depends on the quality of raw ham. Croatian dry-cured hams have distinctive and attractive sensory characteristics and are considered very acceptable, although are one of the most expensive meat products on the market. Within the production there are several factors that have an important influence on the production, therefore strengths, weaknesses, opportunities and threats were discussed. It is highlighted that for greater success, there is a need for better cooperation between producers and greater investments in joint marketing activities.

One of the most important vegetable crops and the most popular "winter" foods is common bean (Phaseolus vulgaris L.). It is a New World crop domesticated independently in Mesoamerica and Andean South America. Into Europe, it was introduced through Spain and Portugal. The long tradition of common bean cultivation in Croatia has enabled the evolution of many landraces displaying high levels of genetic and morphological diversity. Moreover, due to the relatively high content of proteins, carbohydrates, vitamins, minerals, dietary fiber, phytonutrients (flavonoids, lignins, phytosterols) and antioxidants in the seed, common bean has considerable potential as a functional food. In our research, the origin was determined for a wide panel of accessions representing Croatian common bean landraces. Also, they were phenotyped for seed content of eight nutrients (N, P, K, Ca, Mg, Fe, Zn, and Mn). Great variability of the nutritional profile was determined. Landraces of Mesoamerican origin, 'V. Trešnjevac' and 'Kukuruzar' had the highest total protein content, 24.50 % and 23.14 % respectively. Mesoamerican origin was important also for phosphorus (P) content. Besides, high potassium (K) content was determined in all landraces from the Mesoamerican gene pool, but the highest was determined in 'Puter' (1.66 %) from the Andean gene pool. On the other hand, calcium (Ca) and magnesium (Mg) content were not influenced by gene pool or by growth habit. Concerning the micronutrient content results showed that the highest iron (Fe) content was found in landrace 'N. Trešnjevac' (75.77 mg Fe∙kg-1 DW) from the Andean gene pool. Origin did not affect the manganese (Mn) content while the highest zinc (Zn) content was determined in Mesoamerican landrace 'Biser' (29.32 mg Zn∙kg-1 DW). Furthermore, all the accessions were genotyped using SSRs and DArTseq-derived SNP markers and, a genome-wide association study was conducted to identify new genetic sources for improving seed mineral content.

Cílem výzkumu bylo určení profilu mastných kyselin dalmatské šunky produkované ze dvou výrazně odlišných genotypů, jeden s genotypem duroc (genotyp D) jako terminálním kancem a druhý s genotypem pietrain (genotyp P). Za tímto účelem byly vyrobeny dalmatské šunky obou genotypů ve stejných podmínkách a byla provedena analýza mastných kyselin. Významně vyšší podíl SFA byl nalezen u genotypu D (40, 79% oproti 35, 85%), zatímco vyšší podíl PUFA byl nalezen u genotypu P (14, 56% oproti 10, 46%). V podílu MUFA nebyl mezi genotypy nalezen významný rozdíl. Genotyp P měl významně vyšší poměr P/S (0, 37) než genotyp D (0, 22). Na základě získaných výsledků lze dospět k závěru, že dalmatská šunka genotypu P je vhodnější pro lidskou spotřebu, nicméně mohla by být náchylnější k oxidaci lipidů a kratší skladovatelnosti.