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Vplyv znižovania obsahu soli na technologickú, hygienickú a senzorickú akosť mletých mäsových výrobkov
Kertysová, Klaudia
In this diploma thesis entitled "Influence of salt reduction on technological, hygienic and sensory quality of minced meat products" the theoretical part discusses the quality of meat, characteristics and division of meat products in the traditional way and according to legislative standards. Furthermore, the raw materials and individual technological steps necessary for the production of minced meat products are characterized. More specifically, the influence of salt on the technological, hygienic and sensory quality of meat products is described. Another part of the work focuses on a specific meat product of Vysočina salami. The characteristics, legislative requirements, recipe and production process of the sausage are defined. The practical part of the diploma thesis is focused on the production of two variants of salami with a salt content of 2% and 1.75%. Individual variants of Vysočina salami with different salt content are subjected to analysis in terms of chemical composition, sensory evaluation, color and microbiological quality.
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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.
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Sledování technologických a jakostních parametrů masných výrobků
Kopřivová, Tereza
This thesis is focused on the quality and technological parameters of meat products and their monitoring during one year. In the theoretical part, there is mentioned legislation which needs to be followed during the production of meat products, including the classification of meat products. In this thesis there is also mentioned classification according to traditional structure, which is often followed by producers. In the theoretical part there is described production of meat products including technological operations as well as used ingredients. The last part of the literature overview is focused on the meat quality including its definition, its characters, effects afflicting the quality and methods rating the quality. In the practical part of this thesis there are mentioned results of chemical, sensory and instrumental analysis of Myslivecká klobása, as it was chosen as meat product dedicated to this thesis and these results are evaluated. The main goal was to find the differences in batches which were produced during one year period, inluding the losses and compare the results with control batch.
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Porovnání jakostních parametrů Špekáčku v závislosti na receptuře
Jeřábková, Dita
This diploma thesis focuses on products, namely the product of „Špekáček“. The theoretical part deals with the division of meat products, quality requirements and describes specific ingredients used in meat industry. The thesis also describes individual stages of their production. The following part gives the specific characteristic of „Špekáček“, its history, recipe and production. The requirements for „Špekáček“ as Guaranteed traditional speciality under Czech law are described. In the practical part differences in quality parameters of „Špekáček“ with lowered content of salt contrary to the traditional recipe were compered. The comparison was made using chemical and sensory analysis, which was complemented with instrument measurement of colour.
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Hodnocení vybraných jakostních parametrů u tepelně opracovaných masných výrobků
Chovancová, Tereza
The aim of this diploma thesis „Evaluation of Selected Quality Parameters in Heat-treated Meat Products“ in the theoretical part were characterized heat treated meat products, produciton materials, production technology and description of the products packaging in detail. Furthermore were characterized microorganisms of meat and meat products which cause their destruction and factors influencing their growth were taken into account. Another part of the work was experimental and it was about the quality monitoring of two types of heat-treated meat products, divided into two batches. One of the practical part was microbiological analysis and these microorganisms were monitored: total bacteria count, the number of coliform bacteria, the total number of psychrotrophic microorganisms, the number of anaerobic endospore forming bactreia, yeasts and fungi and the amount of enterococcus bakteria. Simultaneously with microbial analysis, pH determination was performed. At the last stage of diploma thesis is statistical evaluation of the results which is monitoring the numbers of microorganisms and the pH depending on the storage period.
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