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Metody hodnocení jakosti masných výrobků
 Zedníčková, Martina
Bachelor thesis Methods of quality evaluation of meat products is focused on cooked ham and sausages. The first part is about meat and meat products in relation to the human nutrition and including both production and consumption. The next part describes meat production which is directed particularly into the current technology and innovation which are primarily focused on the production of nutritious meat products. Then it shows range of meat products in the Czech Republic. Another chapter is devoted to public notice which relates to meat products as well as changes that have occurred in this notice. The last section describes the laboratory and sensory methods used in assessing the quality of meat products.
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Porovnání vybraných masných výrobků se zlepšenou recepturou
 Zedníčková, Martina
Diploma thesis Comparsion of selected meat products with improved recipe is focused on pates. The theoretical part is firstly about general things, like distibution of meat products according to public notice or meat consumption in Czech Republic. Technology of liver pates production and composition of meat product is described. The last section is focused on evaluation of the quality of meat products, namely the assessment of meat products with improved recipe, methods for the determination of basic constituents of meat products and also for evaluation of their color. Also methods of sensory analysis of food are described. Practical part evaulate quality of pates in three levels. The first one studying the effect of exchange spice on the quality of final product. In second one is monitoring influence of addition vegetable raw materials into pates. The last level is about effect of packaging on quality of the pates. For evaluation quality of pates is applied methods of sensory, chemical, physical and microbiological analysis.
Detailed record
Metody hodnocení jakosti masných výrobků
 Zedníčková, Martina
Bachelor thesis Methods of quality evaluation of meat products is focused on cooked ham and sausages. The first part is about meat and meat products in relation to the human nutrition and including both production and consumption. The next part describes meat production which is directed particularly into the current technology and innovation which are primarily focused on the production of nutritious meat products. Then it shows range of meat products in the Czech Republic. Another chapter is devoted to public notice which relates to meat products as well as changes that have occurred in this notice. The last section describes the laboratory and sensory methods used in assessing the quality of meat products.
Detailed record

See also: similar author names
1 ZEDNÍČKOVÁ, Monika
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