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Sensory evaluation of different types of meat products
Lanžhotská, Aneta ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The diploma thesis deals with sensory evaluation of selected types of meat products, specifically sausages. Different types of sausages, which contained added chemicals and spices, were compared. The theoretical part describes the properties of meat and meat products and the basic technological procedures used for their processing and production. Furthermore, added substances and spices, which are often considered as flavorings or preservatives, were characterized. The principles of correct performance of sensory analysis and sensory perception of food were also presented, which include a description of the sensory workplace, sample preparation, its implementation, procedure and various evaluation methods used. The experimental part describes the specific work tools used and the conditions under which the evaluation took place. A total of 12 types of sausages were evaluated, 7 of which came from meat production and 5 were prepared in the laboratory of food chemistry at Brno University of Technology. The differences between the samples of sausages, which differed in content and type of added chemicals and spices, were clearly shown using ray graphs. Then the Grubbs test was used, which excluded outliers from the final evaluation. These values were further excluded from further evaluation. The Kruskall-Wallis test was used to distribute the resulting mean values and to determine whether there was a statistically significant difference in sensory evaluation between the results. An appendix to the Kruskall-Wallis test Dunn's test was used to divide the resulting values into given groups according to statistically significant difference and similarity. The analysis of the main components of the so-called PCA was used to find the differences and similarities of the samples included in the groups.
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Sensory quality of chosen types of meat products
Javorská, Kateřina ; Sůkalová, Kateřina (referee) ; Vítová, Eva (advisor)
This Bachelor’s thesis deals with the evaluation of sensory quality of meat products. The 5 samples of pork ham of different quality and from different producers were selected for evaluation. The theoretical part focuses on the composition and properties of meat and meat products, and their production technology. The selected methods for sensory evaluation of quality are also mentioned. Ordinal and graphical scales were used for sensory evaluation of samples. The assessors evaluated these basic characteristics of the ham samples - color, appearance in the cut, preparation, consistency, smell, taste, saltiness and tenderness. The results were written down in the prepared questionnaires which were subsequently statistically and graphically evaluated. Sensory analysis was performed by group of students from the Faculty of Chemistry BUT.
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Možnosti zpracování masa ryb pro regionální výrobce a technologické vyhodnocení takového masného výrobku
Klimšová, Kristýna
This thesis deals with the issue of processing fish meat into meat products. The theoretical part describes basic principles of current meat production, trends in meat processing innovations and the possibility of reformulating recipes with a focus on regional producers. As part of the experiment, three groups of meat products were produced using fresh muscle of the African catfish (Clarias gariepinus). The first group was Vienna-type sausages, the second group was Bolognese salami and the third group canned meat with the addition of fish meat. During the production of sausages and salamis, fish meat was processed into the products in a content of 0 %, 10 % and 20 %. Model meat products were evaluated using chemical, microbiological and sensory analysis. A spectrophotometric color measurement was performed for sausages and salami. The results show that the content of fish muscle affects the content of dry matter, fat and protein in the products. Instrumental measurement of color on the section of heated sausages showed differences between the control group and samples with fish meat. When comparing the color of salami immediately after cutting and after oxidation, significant differences were determined. Sensory analysis did not reveal consumer preferences.
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Použití koření v masné výrobě
Pelikánová, Natálie
The bachelor thesis deals with the principles of meat production and the related use of spices in meat production. All production processes are based on legislative regulations issued by the State or the European Parliament and the Council. Furthermore, the meat industry cannot do without meeting HACCP requirements. This system deals with critical control points in production and these are further controlled by state bodies such as the State Veterinary Administration or the State Agricultural and Food Inspection Authority. Currently, there are many types of meat products, which are divided into several groups according to Decree 69/2016 Coll. Similarly, there are many ways of processing meat. These include not only heat treatment but also fermentation or smoking. In meat production, we also encounter the use of additives in various concentrations, but also various substitutes for spices or meat itself.
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Vyhodnocení vybraných jakostních parametrů měkkého salámu v závislosti na technologii výroby dané jeho zrněním
Mátlová, Adéla
The diploma thesis is dedicated to evaluating selected quality parameters of cooked salami depending on the production technology given by its graining. The task was to produce two batches of cooked salami „gothajský“ that differed in degree of graining. Chemical composition analysis, microbiological analysis, instrumental colour analysis were performed on both batches. According to spectrophotometer displayed in the proces of measuring it was found out that the difference in colour between batches was better observed in the meat batter than in the finished products. Most attention was paid to sensory evaluation at work. The sensory analysis was conducted by three groups of respondents – seniors, students and trained evaluators. The results showed that all panelists rated the salami sample with finer fat grain better. This result appeared to have been influenced by the existing preference for products with lower fat content.
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Quality of selected meat products produced in standard and organic quality
JAROŠOVÁ, Martina
The aim of this Master thesis was to compare the presence of used preservation substances and basic ingredients in meat products made in regular and bio-quality. In practical part of the thesis, a polarization measurement was done with the aim to determine whether there is a quality difference between these two production qualities. The obtained data were subsequently processed and statistically evaluated. The statistical evaluation showed that the basic composition of meat products in regular and bio-quality is basically identical in percentage. Furthermore, the frequency of used preservation additives in different foods was statistically evaluated as well. In conclusion, food products in bio-quality showed 0.7 less additive content compared to regular food product, however, the difference was still weighed as statistically insignificant.
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Sensory evaluation of different types of meat products
Lanžhotská, Aneta ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The diploma thesis deals with sensory evaluation of selected types of meat products, specifically sausages. Different types of sausages, which contained added chemicals and spices, were compared. The theoretical part describes the properties of meat and meat products and the basic technological procedures used for their processing and production. Furthermore, added substances and spices, which are often considered as flavorings or preservatives, were characterized. The principles of correct performance of sensory analysis and sensory perception of food were also presented, which include a description of the sensory workplace, sample preparation, its implementation, procedure and various evaluation methods used. The experimental part describes the specific work tools used and the conditions under which the evaluation took place. A total of 12 types of sausages were evaluated, 7 of which came from meat production and 5 were prepared in the laboratory of food chemistry at Brno University of Technology. The differences between the samples of sausages, which differed in content and type of added chemicals and spices, were clearly shown using ray graphs. Then the Grubbs test was used, which excluded outliers from the final evaluation. These values were further excluded from further evaluation. The Kruskall-Wallis test was used to distribute the resulting mean values and to determine whether there was a statistically significant difference in sensory evaluation between the results. An appendix to the Kruskall-Wallis test Dunn's test was used to divide the resulting values into given groups according to statistically significant difference and similarity. The analysis of the main components of the so-called PCA was used to find the differences and similarities of the samples included in the groups.
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The influence of water activity on the microbiological content in meat products
BURIANOVÁ, Michaela
The aim of this thesis is to monitor how the amount of water (water activity) affects the amount of microorganisms is selected packaged meat products from the point of view standards, which specify their specific requirements for the health safety of these products. The first part of this work describes various types of packaging materials of meat products, the microorganisms that occur in them and the definition of water activity. The second part describes the actual measurement of water activity and the measurement of the occurrence of microorganisms and coliforms, from selection of suitable meat products, their types of packaging, sample preparation and evaluation of measured methods. The results showed, that the activity of water affects the occurrence of microorganisms and coliforms, in that the higher the activity of water, the higher microorganisms presence.
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