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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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Using of technological methods by long-life salami production
BORKOVCOVÁ, Alena
The thesis is literature review on the subject - Using of technological methods by long-life salami production. Technological procedures of long-keeping meat products are comprised of 5 basic operations: selection and treatment of the material, pulping nad mixing, filling, maturing, packing. These operations go fluently one after the other and are very important. During the process of production many factors effect the product. It is especially the incoming material which does not influence only the process of production but also the quality of the final product. Apart from the quality material the manufacturer also needs good equipment, high degree of knowledge and experience to produce quality long-keeping meat products. Already at the process of pulping and mixing is the right temperature very important. In case of not being careful with the temperature the material would be depreciated. Additives help to reach longevity, they participate in creating the structure of meat products, they ensure the colour, appearance, accentuate taste and have preservative effects. Important is also suitable technological packing in which products are heat-processed, cooled down, smoked, dried, matured and also saved during transport and further manipulation with them. It is obvious that during the whole process of production of long-keeping meat products the hygienic standards must be kept.
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Food quality from the perspective of retailer (with a focus on meat products)
Dvořáková, Věra ; Filipová, Alena (advisor) ; Zeman, Jiří (referee)
This paper deals with food quality. This paper is divided into several chapters. The first chapter is focused on supervisory authorities. The second chapter of this paper deals with the quality of food in general. The third chapter is considered from the perspective of quality food retailer. There is also shown the result of a questionnaire survey about customer preferences when deciding to buy sausages. Following there is the analysis of data obtained from the cash register system as a counterbalance to results of the questionnaire. In the fourth chapter of this paper there is a solution to the problem of losses in meat products.
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Export of products of company EXPRES MENU Ltd. overseas
Sogelová, Marie ; Novák, Radek (advisor) ; Havlíček, Václav (referee)
The aim of the thesis is to evaluate the possibilities of exporting products of company EXPRES MENU to Canada and Australia, especially from the logistical and legislative aspects. This thesis should serve as a practical guide to prepare export of products containing meat to Australia and Canada. The observations are applicable for exports of goods stored and transported in room temperature (+1 to +30 °C) and for other Czech exporters as information about legislative restrictions and requirements for import of meat and meat product to these countries.
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Trend of Packaging Technologies in Years 1980 - 2008
KOURKOVÁ, Dita
This bachelor thesis Trend of Packaging Technologies in Years 1980 ? 2008 is focused on the wrappings of meat products. The first part of the work deals with the division and the description of the packaging. Further the types of wrappings which were used or launched in the 1980s are defined. The fourth part concerns with the packaging technologies. The final part refers to the influence of wrapping material on the environment.
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Effect of packaging technology for shelf-life products
RYKROVÁ, Lucie
Microbiological quality of food is important both because of hygiene and health and has a significant influence on the shelf life of foods. The aim of this thesis was to evaluate samples of meat products for contamination by microorganisms. There was soft meat product, the product heat-processed and heat-treated. Evaluated how they affect the product and then cutting up into the vacuum packaging the total number of microorganisms, the influence of ambient temperature on the development of bacteria and the production have been using the new technology will benefit the health quality of the product. As revealed from the results, a product bar showed fewer organisms than product, which was sliced and then packaged in a vacuum. The fault was apparently slicing equipment that was not completely disinfected, and there was a transfer of bacteria. Therefore, it is necessary to improve sanitation and to see to their strict compliance. Resulting in the effect of temperature on the growth of microorganisms. The rising temperature is increased, the number of microorganisms. Use of air-conditioned chambers in the production of meat products is shown in terms of reducing the total number of microorganisms as a positive.
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Responsible Effects for Sensory Character of Meat Products
BAŽANTOVÁ, Eva
The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legislation are divided into seven groups. Sensory properties are affected by the quality of input materials, recipies, additives, packaging and process technology. Good manufacturing practices ensure the sensory quality of products.
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Consumer behaviour on the meat products market
PROKOPOVÁ, Lenka
The main object of my dipoloma work was to analyse consumer`s and shopping behaviour on the market with meat and meat products. Then on the basis of this analysis I should recommend products with consideration of various consumable recommendations to product consumers. For making up this work I have used the study of expert literature as well as the collection of secondary sources. I have obtained the secondary sources by carrying out the questionnaire investigation. From this questionnaire investigation the real consumer`s and shopping manners on the market with meat and meat products in the Czech Republic emerged. I have compiled the informations acquired by the investigation into graphs so that the results were well-arranged. In addition I have analysed the graphs in words. In the next part of my work I was pursueing whether the consumers follow the consumable recommendations concerning meat and meat products consumption. I have compared these recommendations with the research results and I have formulated a concrete consumable recommendation.
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