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Technologie výroby a hodnocení jakosti šunek
Nezvalová, Klára
The name of the Bachelor's thesis is the Technology of production and quality evaluation of hams, and it focuses primarily on cooked hams. Nevertheless, other types are characterized and described, too, especially the dried cured ham, which is popular abroad. All issues connected to the product are included, from its classification with the meat products, definition, ingredients, and technology of production, to the evaluation of its quality using laboratory methods. The Prague ham is now the most famous Czech ham, typical for its ingredients and technology of production. Nowadays, some attempts develop to put it on the list of guaranteed traditional specialities. The source rump plays the most important role in the production of soft smoked ham, while its quality is influenced not only by the feedstuff of the livestock, but also by manufacturing of meat itself. Moreover, the appropriate ratio of additives plays a significant role, together with the proper storage in the right temperatures. These aspects then affect the resulting quality of the product, which is checked by sensory analysis and laboratory methods.
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Principy prodlužování trvanlivosti masných výrobků
Doleželová, Pavla
Meat is spoil food which for centuries people processed meat products using preser-ving methods which my bachelor thesis deals. Another point of this work is the compo-sition of meat Preserving meat is divided into four basic types and further divided by the way it is due to preservation. There are described: smoking, drying, salting, cooling, freezing, baking, cooking, fermentation their principles. What is important is the con-nection with the preservation of meat products of quality with must comply with these standards. The quality is closely linked to production hygiene of meat products and me-at processing plants. For this reason, there is mentioned legislation that deals with this topic. The next section deals with defects in their description of meat products.
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Stroje a zařízení masné výroby
Horníková, Adéla
This Bachelor thesis focuses on problematics of machinery and equipment for meat production. The first chapter is dedicated to history and present of the meat production. In the second chapter I focus on purchase and monetization of animals for slaughter. Carcass processing is described in chapter three. The fourth chapter describes meat production in general. In the fifth and the main chapter, all important operations of meat production, machines and equipment used, are analyzed. The sixth chapter deals with the packaging of meat products. Equally important chapter is the seventh one, which summarizes hygienic requirements for meat production. The last, eighth chapter deals with defects in meat products.
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Traditional Methods of Fish Preservation in Southeast Asia
Holmanová, Kateřina ; Banout, Jan (advisor) ; Leuner, Olga (referee)
Traditional methods of fish preservation are still often used in developing countries, which produce significant amount of fresh fish. The most frequently used methods of processing fish in Cambodia are drying, salting, fermentation, smoking and marinating. Sun drying as one of the most common methods of fish processing in Cambodia has some disadvantages, which increase spoilage of final product. Salting contributes to increase efficiency of drying process. Salt creates highly salty environment, which the most bacteria, fungi and other potentially pathogenic organism cannot survive in. The aim of this Bachelors thesis was to carry out research focused on drying method in combination with salting. For five selected spices of freshwater fish: Claris batrachus, Channa micropeltes, Oreochromis niloticus, Pangasius hypophthalmus and Monopterus albus were determined dry matter content, fat content and salting effect on the amount of salt. Samples, before drying in direct solar dryer with natural convection and electric oven, were salted for 2, 4 and 12 hours. Results of measuring of dry matter content are within the interval 16.67 to 21.74 g on 100 g of fresh muscle, the lowest values were measured at C. batrachus and the highest at O. niloticus. Measuring of fat content showed difference in the interval 2.29 - 30.08 %, the lowest value at M. albus and highest at P. hypophthalmus. From the measurements of amount of salt were found influence of the salting time on the total amount of salt. Values increased with the higher time of salting. An important prerequisite for achieving high-quality dried products is characteristic properties for individual fish species to achieve maximum yield.
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Technologie výroby a hodnocení jakosti šunek
Nezvalová, Klára
The name of the Bachelor's thesis is the Technology of production and quality evaluation of hams, and it focuses primarily on cooked hams. Nevertheless, other types are characterized and described, too, especially the dried cured ham, which is popular abroad. All issues connected to the product are included, from its classification with the meat products, definition, ingredients, and technology of production, to the evaluation of its quality using laboratory methods. The Prague ham is now the most famous Czech ham, typical for its ingredients and technology of production. Nowadays, some attempts develop to put it on the list of guaranteed traditional specialities. The source rump plays the most important role in the production of soft smoked ham, while its quality is influenced not only by the feedstuff of the livestock, but also by manufacturing of meat itself. Moreover, the appropriate ratio of additives plays a significant role, together with the proper storage in the right temperatures. These aspects then affect the resulting quality of the product, which is checked by sensory analysis and laboratory methods.
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