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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Determination of basic analytical values in selected meat products in different price categories
 HOVORKOVÁ, Sandra
Abstract The task of the master's thesis was on the 10 meat products to determine the basic analytical value (content of water, fat, salt), then perform a sensory evaluation of measured data and confront with the sales price. The measured values for the sample analysis: the average water content: 76,34 %. The average fat content: 47,50 %. The average protein content was: 16,46 %. The average content of collagen, 3,23 %. And the average value of the salt content was 2,92 %. When the guest sensory the products were of the more expensive price category usually ranked better, but there were exceptions.
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