Home > Search Results: keywords:"senzorická analýza masných výrobků"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Srovnání metod stanovení výživové hodnoty masných výrobků a její uvádění na obale
 Podbřecká, Žaneta
The thesis Comparison of Methods of Determination of Nutritional Value of Meat Products and their Presentation on the Packaging consists of theoretical and practical part. The theoretical part deals with chemical composition of meat, description and division of meat products according to current legislation, packaging and labeling of foods and nutritional value. The last chapter is focused on laboratory methods of analysis of basic components of meat products. The practical part contains the physics-chemical and sensory analysis. The psychics- chemical analysis describes the laboratory determination of the dry matter, fat protein and salt content of selected meat products produced by the meat company Hadac and Zapletal s.r.o., and the differences between the results obtained using the used methods and the labeling on the consumer packaging. Sensory analysis deals with evaluation of selected meat products descriptors and comparison of results.
Detailed record
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.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English