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Vliv podmínek skladování na mikrobiologickou jakost zvěřiny
Macháčová, Lucie
The theoretical part of my thesis focuses on venison, its composition and microorganisms that devalue its shelf life. The purpose of practical part of my thesis was to monitor changes in the number of selected microorganisms in samples of vacuum-packed meat of deer, roe deer and wild boar after seven days of storage in a refrigerator at 4 ° C. The study included a total of six series of samples meat of red deer, roe deer and wild boar. The monitored microbiological criteria were Escherichia coli, coliform microorganisms, psychrotrophic microorganisms, lactic acid bacteria and the total number of microorganisms. The total number of microorganisms presents in deer meat samples increased by 1.62 log CFU.g-1 to 7.55 log CFU.g-1, in roe deer meat samples by 1.73 log CFU.g-1 to 7.65 log CFU. g-1 and in wild boar meat samples by 1.4 log CFU.g-1 to 7.61 log CFU.g-1. The highest increase of microorganisms, in most of determination, was in samples of roe deer, the smallest in samples of red deer. Wild boar indicates the biggest microbial contamination on the first day of storage. Microbiological determination of individual counts was performed in the laboratory of the Institute of Food Technology by using cultivation methods on plates. None of the observed samples of red deer, roe deer or wild boar exceed the limit of destruction (108 CFU.g-1) after one week.
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Vliv podmínek skladování na mikrobiologickou jakost zvěřiny
Macháčová, Lucie
The theoretical part of my thesis focuses on venison, its composition and microorganisms that devalue its shelf life. The purpose of practical part of my thesis was to monitor changes in the number of selected microorganisms in samples of vacuum-packed meat of deer, roe deer and wild boar after seven days of storage in a refrigerator at 4 ° C. The study included a total of six series of samples meat of red deer, roe deer and wild boar. The monitored microbiological criteria were Escherichia coli, coliform microorganisms, psychrotrophic microorganisms, lactic acid bacteria and the total number of microorganisms. The total number of microorganisms presents in deer meat samples increased by 1.62 log CFU.g-1 to 7.55 log CFU.g-1, in roe deer meat samples by 1.73 log CFU.g-1 to 7.65 log CFU. g-1 and in wild boar meat samples by 1.4 log CFU.g-1 to 7.61 log CFU.g-1. The highest increase of microorganisms, in most of determination, was in samples of roe deer, the smallest in samples of red deer. Wild boar indicates the biggest microbial contamination on the first day of storage. Microbiological determination of individual counts was performed in the laboratory of the Institute of Food Technology by using cultivation methods on plates. None of the observed samples of red deer, roe deer or wild boar exceed the limit of destruction (108 CFU.g-1) after one week.
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