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Sledování mikrobiologické jakosti paštik
Hábová, Eva
The aim of this thesis was to study the microbiological quality of different types of pâtés supplied by a Czech manufacturer. We investigated the occurrence and changes in selected microorganisms during the storage process. In all cases, we aimed to measure the total plate count, total number of psychrotrophic microorganisms, mold and yeasts and enterococci, as well as Enterobacteriaceae and Escherichia coli bacteria. Part of the samples was also examined for the effects of storage temperature (5 and 8 ° C) on the microbiological quality of pâtés. No statistical significance between microbial quality of the products stored at 5 and at 8 ° C was proved. The worst microbiological quality was discovered in the samples of course pâtés, where high levels of Enterobacteriaceae as well as traces of total plate count, psychrotrophic microorganisms, mold and yeasts were detected. In order to achieve a high microbiological quality of pâtés (as well as other meat products), the use of high quality raw materials and strict compliance with approved manufacturing processes is absolutely essential, as is sufficient hygiene during the production and distribution as well as in the course of the actual sale.
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Technological Quality of Sausages and Bologna Salamis - Consumption Impact
PRŮŠA, Radek
The diploma thesis is focused on issue of quality of gently comminuted meat products. The main topic is quality of gently comminuted meat products in relationship to consumption and technology development. There is a clear comparison of original and contemporary recipes of three selected meat products. The questionnaire survey has found out the opinion on comminuted meat products traded on Czech market.
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The quality of meat products on the czech market
Kupka, Jan ; Kořánová, Helena (advisor) ; Hůlová, Marie (referee)
This bachelor thesis focuses on the issues of quality meat products on the czech market. The aim is to determine the selected preferences of consumers when buying sausages with a focus on the consumption of "spekacek". Further clarification of the marginal effect of chain stores on the quality of sausages. An essential part of the thesis is to define the legislative requirements and theoretical grounds. To meet its declared objectives, I conducted a survey among consumers, which was based on personal interviews. Subsequent analysis of information obtained from the answers of the respondents brought the findings of selected consumer preferences.
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