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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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Jakost privátních značek masných výrobků z tržní sítě ČR
Havlíčková, Kateřina
I have focused on the quality of meat products in this diploma thesis, which are offered under the private labels in store chains. The thesis is divided into a literary and a practical part. Firstly, the general quality of meat products is dealt within the literary part. The basic and auxiliary raw materials, which are usually used for meat product production, are described in more details in the next chapter. A large part of the literature review is focused on the individual technological meat production operations and the meat prod-uct defects that may arise during their production. The importance of meat products in a human diet and the general conditions for their sensory evaluation are described in the conclusion of this document. The practical part consists of sensory evaluation and instrumental analysis of ten batches of four different products (Vienna sausages, small sausages, Gothaj sausage, Vysočina sausage), which were purchased under the private labels in four different store chains. The following was judged during the sensory evaluation: overall appearance, appearance after slicing, colour, consistency, smell and taste. The instrumental analysis included the quantification of dry matter, NaCl, content of fat and also water activity for Vysočina sausage.
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