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Mikrobiální kontaminace baleného masa
Cholastová, Kateřina
A description of packaged meat microflora is provided in this bachelor thesis. It deals with the chemical composition of meat and the factors influencing the growth of microorganisms. Main topic is the characterization of microorganisms causing spoilage of packaged meat and microorganisms causing formation of foodborne illnesses. Methods of fighting against undesirable microorganisms are also included. The thesis contains packaging types characterization, options in the packing of meat, packaging requirements, and shortcomings during the packing. The experimental part is focused on determining the most important microorganisms' groups appearing in samples of differently packaged meat.

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