National Repository of Grey Literature 288 records found  1 - 10nextend  jump to record: Search took 0.01 seconds. 
Senzorické hodnocení masa v průběhu zrání
Darkwahová, Nicola
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) the best results in the two traits (tenderness, succulence) of the samples were wholly preserved. There were slightly differences in the evaluation between the whole and slices sirloin during maturing period. A highly significant difference of (p <0.01) was observed in the intensity of taste. Subsequently, in the next experiment samples of shawl and matured sirloin slices were assessed. In most of the samples no statistically significance were revealed (p> 0.05) due to changes in sensory lengths. The sirloin samples showed statistically significant difference of (p <0.05) between samples in the 4th and 8th week of maturation in the intensity of taste.
Technologie výroby a hodnocení jakosti šunek
Ševčíková, Radka
The theme of this bachelor´s work is The technology of production and assessment of ham quality. A big amount of the assortment of these products in our country represent hams processed by heat and the most favourite for consumers is steam ham. This work focuses on production of this kind of ham. It also briefly describes hams which are not processed by heat, but are important for other European states. For processing the steam ham is very important the choice of the main ingredient - the pork rump and its quality which is influenced by many factors. Furthermore, the amount of additive preservatives is important too. Significant is also the choice of convenient production process and single steps of the process must be done as well as possible. Storage and keeping of the ham in suitable conditions is necessary. The whole quality is influenced by all these aspects and it is controlled. For checking the quality of ham are used physical-chemical analyses, which provide very impartial results and instrumental methods. Traditional method of ham quality assessment is sensory analysis.
Technologie výroby a hodnocení jakosti trvanlivých fermentovaných masných výrobků
Chytilová, Barbora
This bachelor thesis deals with the issues concerned to the technology of production and quality control of the long-life fermented meat products. The first part deals with legislative acts in the field of hygiene and technology of meat at national and European Community level as well. There is also described the meat products diving in according to the national legislation. The main part of the thesis pays attention to technology of production and quality requirements of long-life meat products. From this group of meat products, the bachelor thesis focuses on fermented meat products and their enumeration particularly on hunting sausage which can carry the European protected designation (Traditional Specialities Guaranteed). Below there are mentioned some selected fermented meat products manufactured abroad. The last section describes the physico-chemical, sensory and instrumental methods used in quality control of meat products.
Zhodnocení revitalizace biocentra - Vícemilické rybníky
Burianová, Klára
This bachelor essay occupies with an evaluation of revitalization of biocenter Vicemilices ponds. It is a system of two flow tanks. They serve primarily as a retention area and the protection of the urban nearby towns from flooding. The aim of this work is to evaluate the revitalization and current status of the area and also make a quality monitoring. By a form of literary review is delineated a problematic of a small reservoirs, revitalizations, water quality and pollution, etc. The next part deals with the characteristics of the territory. Material and Methods section describes the procedure of field survey and monitoring of water quality. Quality was assessed three times a year and evaluated using selected indicators. The results were shown in graphs and compared with ČSN 75 7221 and the government decree n. 401/2015 in valid wording. The results show that the most problematic substance is phosphorus. Phosphorus gets into the river and then into ponds by waste water, depending on the absence of the WWTP in the upper part of the basin.
Návrh na zvýšení konkurenceschopnosti malého podniku
Jirák, David
Jirák, D. Proposal to increase the competitiveness of a small company. Bachelor thesis. Brno: Mendel University, 2018 The bachelor thesis deals with proposal to increase the competitiveness of a small company operating in the construction industry. As an instrument to deal with this proposal was chosen the Model Excelence EFQM. The bachelor thesis is composed of two main parts. In the theoretical part there are explained concepts related to competitiveness, quality and Model Excelence EFQM. The empirical part is focused on the particular construction company in which the Model Excelence EFQM is applied. From the information provided by this method, the strengths and weaknesses of the company will emerge. Based on strengths and weaknesses, proposals to increase competitiveness are set. The most significant proposals are economically expressed.
Technologie výroby a kontrola jakosti měkkých salámů
Porazil, Roman
This theses deals with the problematics of cooked salami production. It includes information about current legislative distribution of meat products. The cooked salami production is depicted here from processing of a raw material, through added ingredients, to a final heat modification of the product. Both Czech and Provenience cooked salami are mentioned. The problematics of quality is here described from senzoric, microbial and chemical point of view, neverminding legislative requirements. Furthermore, chemical determination methods of important aspects concerning meat products are defined. There is a questionnaire as a part of the theses, dealing with opinions of a czech consument on cooked salami and meat products in general.
Charakteristika jakostních parametrů kávy
Štindlová, Adéla
The purpose of this bachelor’s thesis was to elaborated literature review of the Characteristics of coffee quality parameters. This thesis provides comprehensive information about coffee and focuses on the process of its treatment with the special emphasis on the external factors affecting the final quality of coffee beans, such as the growing conditions, post-harvest treatment and roasting degree. Roasting coffee is probably a paramount step. While roasting, the chemical composition of coffee beans varies distinctly and ongoing reactions affect the final form of grains fundamentally. Last but not least, this thesis also deals with the evaluation of coffee beans, which is an integral part of the whole process of coffee treatment. The analysis is carried out by instrumental but mainly by sensory methods, on both green and roasted beans.
Technologické a kulinárne vlastnosti hovädzieho mäsa
Straková, Katarína
This bachelor thesis deals with the topic Technological and culinary properties of be-ef meat. The first part describes the influences that affect the quality of the meat still on the living animal. It deals with the effect of the breed on the resulting quality, as well as the age, cathegory of the body, the way of feeding and housing. Another part illustrates the use of individual cuttings of the bovine body and their subsequent culinary tre-atment. Also mentioned are muscle tissues and proteins. The last part discusses the bio-chemical relationships between meat before and after the heat treatment, post-mortem processes and processes that occur during the cooking of beef meat.
Zrání hovězího masa
Slezáková, Jana
The bachelor thesis deals with an aging of beef issue. The introductory chapter concerns with production and consumption of beef concerning breeds of beef cattle. Chemical composition and its meat processing technology with reference to slaughtering is described as well. The thesis is focused on biochemical processes and the aging of beef and its connection with culinary use, microbial spoilage of meat, abnormalities in aging and food safety. In conclusion, legislation and hygiene requirements for meat processing enterprises are described.
Zootechnické faktory ovlivňující kvalitu jatečných těl a kvalitu masa hospodářsky významných druhů zvířat
Ničová, Monika
Bachelor thesis deals with influences that affect the quality of carcases and meat of important livestock species. The thesis describes the production and consumption of meat in the world and in the Czech Republic, in history and present. Meat is indispensable in human nutrition. It is a rich source of nutrients is particularly valued for their high content of full proteins. Their thesis also mentions species and categories of animals for slaughter. Further evaluation of the quality of carcases and the quality of meat of important livestock species. Further the principles of evaluation of the quality of carcasses and meat quality. The quality of meat is influenced by a number of factors. These include, for example, species, breed, sex, age, weight at slaughter, nutrition and intramuscular fat content. All these factors affect the nutritional (dry matter, proteins, fats, fatty acids, extracts, minerals, vitamins) technological (pH, remission, pigments, binding) and organoleptic (aroma, taste, colour).

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