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Effect of packaging technology for shelf-life products
RYKROVÁ, Lucie
Microbiological quality of food is important both because of hygiene and health and has a significant influence on the shelf life of foods. The aim of this thesis was to evaluate samples of meat products for contamination by microorganisms. There was soft meat product, the product heat-processed and heat-treated. Evaluated how they affect the product and then cutting up into the vacuum packaging the total number of microorganisms, the influence of ambient temperature on the development of bacteria and the production have been using the new technology will benefit the health quality of the product. As revealed from the results, a product bar showed fewer organisms than product, which was sliced and then packaged in a vacuum. The fault was apparently slicing equipment that was not completely disinfected, and there was a transfer of bacteria. Therefore, it is necessary to improve sanitation and to see to their strict compliance. Resulting in the effect of temperature on the growth of microorganisms. The rising temperature is increased, the number of microorganisms. Use of air-conditioned chambers in the production of meat products is shown in terms of reducing the total number of microorganisms as a positive.
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Microorganism Reduction Methods in Meat Products
ZÁHOROVÁ, Jana
In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is mention of the HACCP system.
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