|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
Factors influencing quality and nutritive value of grass silages
NOVOTNÝ, Jaroslav
The paper analyzes the factors affecting the quality and nutritive value of wilted grasssilage. Grass silage sample were collected in the operating conditions for the firstmowing. Three groups were formed after 12 samples. The first group was the controlwithout using preservatives. The sekond group were included in the silage treated withbacterial agents. The third group included the bacterial-enzymetreated silage additives. There were no statistically signifiant differences in lactic acid kontent (P < 0.05) andvalues of thedegree of proteolysis (P < 0.05) between the kontrol group without the useof silage additives and the group, which was used for bacterial and bacterial-enzyme additives.
|
|
|
Sensoric assessment of the durable meat product depending on the production technology.
TÁBOR, Rudolf
This diploma thesis deals with sensoric analysis of the selected types of durable meat products depending on the production technology. By sensoric assessment and subsequent statistic analysis, this diploma thesis pursues to compare fermented durable meat products, made without added starting cultures, with fermented durable meat products, made with added starting cultures, and to determine which of these kinds of products are preferred by the evaluators as well as the consumers. The theoretical part of this thesis summarises the conclusions arising from the sensoric analysis of the food, including its conditions and statistical evaluation, sense perception generally and the technology of the production of fermented durable meat products. In the practical part, the applied method and results of the performed twin preference test are described. Samples of the durable meat products of the major domestic producer of the durable meat products, commonly distributed and accessible in the trade network of the Czech Republic, were used for the purpose of evaluation.
|
|
| |
|
| |
guest ::
