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Zhodnocení jakostních parametrů tepelně opracovaných masných výrobků s přídavkem masa nutrie říční
 Tesařová, Nela
The thesis is focused on the evaluation of selected quality parameters of heat-treated meat products with the addition of nutria meat. According to the analysis of chemical composition, nutria meat contains 23.30% dry matter, 20.24% protein, 2.00% fat and 1.00% minerals. The loss of meat juice in nutria meat was 33 %. Two types of meat products were produced from nutria meat - frankfurters and cooked salami. The chemical composition of the experimental nutria frankfurter was 36.65% dry matter, 17.79% protein, 16.35% fat and 2.51% salt. The chemical composition of cooked salami was 30.04 % dry matter, 14.10 % protein, 13.84 % fat and 2.10 % salt. The products were monitored for textural properties and colour characteristics. The strength of the frankfurters with nutria meat determined by the MORS method was 18.25 N for the unheated and 20.89 N for the heated. For the cooked salami was 2.16 N. The colour properties of the frankfurters were measured by the instrumental method on the cut and surface. The frankfurters were measured in the heated and unheated state. The frankfurters on the cut showed significant differences (p <0.05) in all values in the heated and unheated state. The surface frankfurters showed significant differences (p < 0.05) in all values only in the heated state. In the unheated state, there was a significant difference (p < 0.05) only in the L* brightness value. Significant differences (p < 0.05) were found in colour characteristics between the cooked salami with nutria meat and the control. Thus, river nutria meat is suitable to produce heat-treated meat products such as cooked salami and frankfurters without affecting the quality parameters.
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Technologie výroby a kontrola jakosti měkkých salámů
 Porazil, Roman
This theses deals with the problematics of cooked salami production. It includes information about current legislative distribution of meat products. The cooked salami production is depicted here from processing of a raw material, through added ingredients, to a final heat modification of the product. Both Czech and Provenience cooked salami are mentioned. The problematics of quality is here described from senzoric, microbial and chemical point of view, neverminding legislative requirements. Furthermore, chemical determination methods of important aspects concerning meat products are defined. There is a questionnaire as a part of the theses, dealing with opinions of a czech consument on cooked salami and meat products in general.
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