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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Quality of poultry meat in relation to the production method
 KADLECOVÁ, Lucie
The topic of this thesis is the quality of poultry meat in relation to the production method. In the literature review, poultry meat is described, then its consumption in the Czech Republic and its chemical composition. Selected methods of sensory analysis are also described. Types of tested meats are characterized in the practical part. This thesis is also focused on the experimental evaluation of the chemical composition of chicken breast muscle from the Loužná farm using the NIR method and comparing the composition changes depending on the age of the chickens. It is followed by selected sensory methods aimed at recognizing differences in chicken meat from three different productions. In addition, there was published a questionnaire to determine citizen's preferences for products (chicken meat) from different production methods.
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Technology of production of fermented meat products
 BEDRNÍČEK, Jan
The theme of this thesis is technology of production of fermented meat products and is focused on Lovecky salami. In the literature review, the work deals with the history, legislation, materials and technologies for the production of this group of meat products. There are also described methods of sensory analyse. Practical part dealt with: a) measuring of selected physical and chemical quantities (pH, water activity) during rippening and long-term storaging of Lovecky salami; b) influence of packaging method (unpacked, modified atmosphere, vacuum) on sensory value during long-term storaging. These results provide information about the ripening of Lovecky salami and cunsumer preferences in terms of packaging method. Experiment was cunducted in company MasoWest s.r.o. which starts with production of Lovecky salami.
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