National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Principy prodlužování trvanlivosti masných výrobků
Doleželová, Pavla
Meat is spoil food which for centuries people processed meat products using preser-ving methods which my bachelor thesis deals. Another point of this work is the compo-sition of meat Preserving meat is divided into four basic types and further divided by the way it is due to preservation. There are described: smoking, drying, salting, cooling, freezing, baking, cooking, fermentation their principles. What is important is the con-nection with the preservation of meat products of quality with must comply with these standards. The quality is closely linked to production hygiene of meat products and me-at processing plants. For this reason, there is mentioned legislation that deals with this topic. The next section deals with defects in their description of meat products.
Technologie výroby a porovnání jakostních parametrů Špekáčků v závislosti na obsahu soli
Doleželová, Pavla
The diploma thesis deals with the production of Špekáček, which belong to small meat products according to legislation. The theoretical part summarizes the distribution of meat products according to the valid legislation, the description of individual technological steps in the production of meat products, and also a detailed description of the individual raw materials in production. This is followed by a chapter on Špekáček, their requirements according to legislation, production and their possible defects. In the practical part are evaluated chemical parameters of 4 batches with different salt contents (1.4 %, 1.6 %, 1.8 %, 2.0 %), their texture and evaluation by sensory analysis. The results were very good for all groups and met our expectations.

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2 Doleželová, Pavlína
9 Doleželová, Petra
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