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Sušení jako metoda konzervace masa a masných výrobků
Velecká, Eva
In the beginning of the thesis a reader will be apprised of a historical importance of meat to people, its consumption, chemical content and methods of its definition. There is a mention of a production process of durable heat-treated meat products, fermented meat products, raw hams and dry cured meat. I also focused on possible risks related to this type of products, legislation, specific products of several countries and their even-tual trade marks.
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Use of conservation technologies in meat proccesins and produktion of meat products
KUBECOVÁ, Dagmar
This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products and their problems including the latest ways that are not yet instance for their high financial demands of commercially exploited. Methods for evaluating the effect of reducing or fully suppressing the activity of microbes. Following the issue of limiting the processing technology and last but not least, there is mention of Additives meat and meat products, antimicrobial substances and antioxidants. Furthermore, there are new trends in contemporary conservation and the conclusion is dedicated to the packaging of meat and meat products, which are monitored by means of long-term storage. The end is explained the principle of vacuum packaging.
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Microorganism Reduction Methods in Meat Products
ZÁHOROVÁ, Jana
In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is mention of the HACCP system.
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