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Effect of packaging on the shelf life of meat products.
BURIANOVÁ, Michaela
The aim of this work is to compare the effect of different types of packaging (stretch film, modified atmosphere and vacuum packaging) meat products on their safety in terms of the standards that define specific requirements on health safety of meat products. The first part describes the development and various types of casings and packaging of meat products. The second part describes the implementation of the self-testing and measuring the occurrence of the microorganisms and coliform bacteria from their choice of suitable types soft meat products, types of packaging, sample preparation to evaluate the measured values. The results showed that the type of packaging is not the only criterion that affects the durability of selected meat products.
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Fermentované masné výrobky jako potenciální zdroj Encephalitozoon cuniculi
VECKOVÁ, Tereza
This study describes the prevalence and burden of Encephalitozoon cuniculi in pork meat and evaluates the effect of fermentation in the production of sausages on E. cuniculi infectivity for immunedeficient (SCID) and immunocompetent (BALB/c and C57BL/6) mice. Using a nested polymerase chain reaction approach, 2 of 50 slaughter pigs was found to have E. cuniculi genotype II in meat in an amount 60-250 spores per 1 g. Under experimental conditions, E. cuniculi genotype II spores (3000 spores per 1 g) in meat remained infective for mice following fermentation treatments at 24 °C for 48 hrs and consumed within two weeks after production. Based on these findings, fermented meat products should be considered as a potential source of E. cuniculi infection in humans.
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Sensory quality of chosen types of meat products
Javorská, Kateřina ; Sůkalová, Kateřina (referee) ; Vítová, Eva (advisor)
This Bachelor’s thesis deals with the evaluation of sensory quality of meat products. The 5 samples of pork ham of different quality and from different producers were selected for evaluation. The theoretical part focuses on the composition and properties of meat and meat products, and their production technology. The selected methods for sensory evaluation of quality are also mentioned. Ordinal and graphical scales were used for sensory evaluation of samples. The assessors evaluated these basic characteristics of the ham samples - color, appearance in the cut, preparation, consistency, smell, taste, saltiness and tenderness. The results were written down in the prepared questionnaires which were subsequently statistically and graphically evaluated. Sensory analysis was performed by group of students from the Faculty of Chemistry BUT.
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Balance of import and export of foodstuffs CZ-Poland in the last decade (focused on meat products)
Hrubá, Andrea ; Olšanová, Květa (advisor) ; Kubů, Martin (referee)
The bachelor thesis is focused on import and export balance of foodstuffs, mainly meat products, between the Czech Republic and Poland in years 2003 -- 2013. It analyses foreign trade with foodstuffs, especially with meat products of these countries and evaluates ascertained data in terms of time span of ten years. It describes the effect of major events on the imports and exports. They are: The entry of both countries into the European Union in 2004, the global financial crisis in 2008 and problems with the quality of foodstuff originating from Poland in year 2013. The aim of the bachelor thesis is to map, evaluate and summarize ascertained data and highlight the results and consequences.
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Comparison of selected qualitative indicators of heat-treated meat products from various distribution networks
TESAŘOVÁ, Ivana
Meat products belong into a popular group of foodstuffs intended for human consumption. Upon cancellation of state standards after 1992 it was possible to register an increase in distribution of products into shopping networks under the same name but with different ingredients. An analysis of the content of basic ingredients and of the sensory quality was carried out on selected samples of heat-treated meat products (20 products, 17 producers) bought in various types of shops. The contents of basic ingredients (water, fat, salt, proteins, collagen) were measured in a laboratory with the help of the NIRFLEX N 500 instrument, and no results of measurement at the level of conclusiveness (p < 0.05) were statistically evidenced. The best evaluation was granted by the assessors (6 persons) to the sample of the "Junior" group from producer "Fleischwaren Berger" from the Billa supermarket, while the worst evaluation belonged to the sample of the "Chicken Junior" group from producer "Schneider Masokombinát Plzeň" from the Albert supermarket.
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The influence of selected parameters on the quality of meat products
ROUŠAL, Jiří
This Mater´s Degree Thesis focuses on the sensory analysis of the chosen products of the non-perishable meat products in the dependence on the production technology. Its aim is to compare what kind of the products is prefered by the consuments using the sensory analysis and then statistic evaluation. The theoretical part summarizes the findings of the sensory analysis of the products, it also includes the conditions of the analysis and the statistic evaluation, sense perception in general and the production technology of meat products. In the practical part is described the method and the results of the hedonic test performed. In the thesis were used for evaluation the samples of the non-perishable meat products of the leading Czech producers of non-perishable meat products distributed and available in the shops in the Czech Republic.
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Reducing of microorganisms in meat products - effect of storage temperature
ZÁHOROVÁ, Jana
In this thesis I deal with the influence of storage temperature on reducing the number of microorganisms in meat products. In this work is analyzed cooling and freezing storage of meat and meat products. The next section provides an overview of the major contributors to food-borne illness (Salmonella, Escherichia coli, Campylobacter, Listeria monocytogenes, Bacillus cereus, etc.). At the end of research is the mention of the HACCP system. The research was focused on the refrigerated storage of whole (rod) sausages and vacuum packed sliced meat products, which were further divided into cooked and uncooked meat products. The thesis was evaluated the effect of changes in temperature and storage technology to the number of microorganisms in cooked and uncooked meat products.
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Packing of meat products, technology and market trends
PROCHÁZKOVÁ, Alice
This bachelor work is focused on packing types and packaging technology of meat products. The first part of the thesis aims at meat manufacturing and meat products production. Further, the work deals with meat products wrapping split and what are the main requirements onto each. The fifth and sixth chapter turns to packing technologies in terms of meat production. The last chapters are about mistakes and marks of meat products.
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Optimlization technologies in meat production
MATĚJČKOVÁ, Klára
This thesis focuses on the issues of technology of meat products. In Chapter 3.1 is summarised meat production, characteristics of various meat products, assortment of meat products, meat products, and also packaging of meat products. Chapter 3.2 deals with raw materials and additives, which are used in meat production, by their nature and use. Custom general technological process of production of meat products is described in Chapter 3.3. The last chapter, i.e. 3.4 us introduces the issue of the storage of meat products.
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