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Technologie výroby a kontrola jakosti šunek
Poukarová, Anna
This work deals with meat products labeled "ham". Cooked ham belongs to the heat-treated meat products which make up the largest share of this group in the Czech Republic. Quality of the pork ham for hams must be high. It is important to control the correct technological process - the choice of raw material, its processing, salting, tenderizers, massaging, heat treatment and cooling. The content of the pure muscle proteins and their chemical and mechanical activation are very important. Prague ham is the most famous Czech product from this area whose the beginnings of the production falling until to the 60s of the 19th century. Currently Czech association processors of meat require incorporate of Prague ham between traditional Czech specialties. A lot of laboratory methods are used for the quality control of the final product - physicochemical, sensory and instrumental. Sensory evaluation is the oldest and unconditional way of quality control. Instrumental evaluation becomes part of the sensory evaluation in last years. Physicochemical methods provide the most objective evaluation of the results.
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Porovnání senzorické jakosti šunek v závislosti na receptuře
Poukarová, Anna
This diploma thesis deals with evaluation of the quality of meat products considering chemical and sensory indicators. There are described methods for determining their constituents, such as proteins, fat, water, salt and other additional parameters. Below are mentioned possible ways of sensory evaluation of quality. Conclusion of the theoretical part presents innovation in the production of meat products. There are described raw materials increasing the nutritional value of meat products having regard to consumer pressure and new technologies in production. The practical part deals with the assessment of 13 hams from the market network extra quality ham and ham of the top quality. The sensory analyzes showed the basic descriptors of meat products: color, overall appearance in the cut, consistency, aroma, taste and overall impression. Pure muscle protein, dry matter, fat and sodium chloride were determined by the chemical analysis. The color of each samples was evaluated by spectrophotometer. The thesis includes a questionnaire survey on the theme frequency of consumption of hams and consumers preferences in their purchase.
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Technologie výroby a kontrola jakosti šunek
Poukarová, Anna
This work deals with meat products labeled "ham". Cooked ham belongs to the heat-treated meat products which make up the largest share of this group in the Czech Republic. Quality of the pork ham for hams must be high. It is important to control the correct technological process - the choice of raw material, its processing, salting, tenderizers, massaging, heat treatment and cooling. The content of the pure muscle proteins and their chemical and mechanical activation are very important. Prague ham is the most famous Czech product from this area whose the beginnings of the production falling until to the 60s of the 19th century. Currently Czech association processors of meat require incorporate of Prague ham between traditional Czech specialties. A lot of laboratory methods are used for the quality control of the final product - physicochemical, sensory and instrumental. Sensory evaluation is the oldest and unconditional way of quality control. Instrumental evaluation becomes part of the sensory evaluation in last years. Physicochemical methods provide the most objective evaluation of the results.
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