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National Repository of Grey Literature 2 records found  Search took 0.00 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.
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Stanovení výživové hodnoty masných výrobků
 Piechowiczová, Markéta
The goal of theoretical part of this my diploma thesis was to study and find out needs of human organism in all phases of life to amount of nutritions and energy income. Next goal was to describe contents of meat products and determinate benefits and negatives of their consummation. Next, the demands for content of meat products and their labeling was described. In practical part of my diploma thesis was determined contents of proteins, fats, salt and dry matter was determined. From the contents of proteins and fats was than calculated energy values of selected meat products. Proteins was determined by Kjeldahl´s method. Fats were determined with extraction method by Soxhlet and also by machine MeatScanTM. Contents of salt was determined with argentometric method by Mohr and dry matter was determined gravimetricly and on machine MeatScanTM. Final results were compared with tables of contents on packages of analyzed meat products. Differences between determined values and values which were on labels was found in approximately 75% cases (P < 0.05). Test results were then used for comparison of nutrient and energetic values between analyzed meat products. Best results from the nutrition point of view had “selection ham” and “the ham of highest quality”. Contents of nutritions was then compared with the valid legislative. All samples of meat products were in compliant with set demands. Lastly, there was sensor analysis. The products were divided in two groups. In one group, there were only franfurters. In the second group were remaining samples of meat products. With frankfurters the only proven difference was in the descript of salinity in spite of the fact, that the samples didn´t have different content of salt (P < 0.05). The best rated product in the second category was “the ham of the highest quality”, the worst rated product was “selected beef ham”. From the nutrient and a sensor point of view is best “the ham of highest quality”.
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