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Porovnání vybraných jakostních parametrů Debrecínských párků se sníženým obsahem soli
 Kozohorská, Klára
The diploma thesis is focused on meat products and the contents of salt in these. The theoretical part contains definitions and classification of meat products followed by a general description of the principles and methods used in the production of meat products, including the particular phases of their processing and the evaluation of their quality. Another part is dedicated to the specific characteristics of the Debrecen sausages, the ingredients used, and the production process. Moreover, the thesis deals with the basic facts about salt as well as with the disputed issues regarding the excessive consumption of salt, its consequences on people's health, and the possibilities of its reduction. The practical part of the thesis contains the evaluation of the quality criteria differences between the Debrecen sausages with the reduced amount of salt and those with the usual composition. The evaluation is based on chemical and microbiological analysis followed by the instrumental measuring of colour and sensory evaluation of samples.
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Porovnání nutriční a senzorické jakosti vybraného masného výrobku z hlediska obsahu tuku a soli
 Zapletalová, Nikola
The diploma thesis is focused on meat products quality assessment and assessment according to fat and salt. The theoretical part describes traditional and legislative division of meat products, raw materials used in meat production, processing technology operations and risks of fat and salt intake. The practical part included Debrecen sausages and Vienna sausages production. These sausages were made in two variants, one with 2% salt content (control sample) and the other with lower - 1.6% salt content (experimental sample). Sensory analysis of the Debrecen sausages didn´t prove statistical significant differences, Sensory analysis of the Vienna sausages proved differences in color, juiciness and saltiness. The results of the analysis may be related with saltiness but also different fat content. The questionnare survey of sausages popularity and salt consumption shows that men consume meat products more often than women and the important factor that influence buying decisions is mainly meat products quality and meat content in case of sausages. Respondents´ salt consumption exceeds the recommended daily dose.
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