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Jews in Berlin in epoch of Weimar Republic
Ševčíková, Radka ; Hrdlička, Jaroslav (advisor) ; Arava-Novotná, Lena (referee)
I chose epoch of Weimar republic as my diploma thesis. I specially focused on history of Jews in Berlin. I tried to describe whole social situation based on political, economical and cultural condition. Main goal is to find out Jews social status in Weimar society. If they were separated, as before, or if they were assimilated and how much they were participated in the golden Age of the 1920s in Berlin.
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Technologie výroby a hodnocení jakosti šunek
Ševčíková, Radka
The theme of this bachelor´s work is The technology of production and assessment of ham quality. A big amount of the assortment of these products in our country represent hams processed by heat and the most favourite for consumers is steam ham. This work focuses on production of this kind of ham. It also briefly describes hams which are not processed by heat, but are important for other European states. For processing the steam ham is very important the choice of the main ingredient - the pork rump and its quality which is influenced by many factors. Furthermore, the amount of additive preservatives is important too. Significant is also the choice of convenient production process and single steps of the process must be done as well as possible. Storage and keeping of the ham in suitable conditions is necessary. The whole quality is influenced by all these aspects and it is controlled. For checking the quality of ham are used physical-chemical analyses, which provide very impartial results and instrumental methods. Traditional method of ham quality assessment is sensory analysis.
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Porovnání jakostních parametrů Vídeňských párků v závislosti na receptuře
Ševčíková, Radka
The diploma thesis “Comparison of quality parameters of Wiener frankfurter in accordance to manufacturing formula” considers meat products in relation to content of salt. The theoretical part of the thesis includes characteristic of meat products and related legislation. This part considers Wiener frankfurter and characterizes ingredients necessary for their production. Moreover, individual steps of the manufacturing process of the Wiener frankfurter are described in this part and it characterizes methods used for evaluation of quality and health safety. In the practical part of the thesis differences among individual variants with various content of salt in Wiener frankfurter (1,4 %; 1,6 %; 1,8 %; 2,0 %) were evaluated. There was used chemical analysis, colour measuring of surface- and cut of sausages before and after heat treatment. Besides also texture was evaluated. Regarding the sensory analysis all variants of sausages were rated positively, statistically significant difference was found among intensity of salinity.
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Jews in Berlin in epoch of Weimar Republic
Ševčíková, Radka ; Hrdlička, Jaroslav (advisor) ; Arava-Novotná, Lena (referee)
I chose epoch of Weimar republic as my diploma thesis. I specially focused on history of Jews in Berlin. I tried to describe whole social situation based on political, economical and cultural condition. Main goal is to find out Jews social status in Weimar society. If they were separated, as before, or if they were assimilated and how much they were participated in the golden Age of the 1920s in Berlin.
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