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Optimization of packaging properties of selected meat products
ZAJÍCOVÁ, Vladana
The diploma thesis on the topic of optimizing the packaging properties of a selected meat product deals with experimental testing of the properties of plastic casings, specifically designed for Vysočina salami. Polymer NaloFerm clear Dia 55, iCel premium and iCel C* packages were chosen for experimental monitoring compared to the standard NaloFaser phasor casing. The weight of the packaging during the production process, the change in the calibre and length of the product, the course of the decrease in water activity and the final surface appearance of the product were monitored for the packaging samples. Statistically significant differences were found in weight loss among all tested samples (P <0.001). By evaluating changes in parameters during technological operations, data were obtained for manufacturers, where the reason for testing was the targeted selection of new, more suitable packaging for non-fermented meat products.
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Sledování změny jakosti masného výrobku v závislosti na technologii výroby
Novotná, Ivana
Vysočina salami is the best known and the most widespread product of durable heat-treated meat products in the Czech Republic. Chemical, physical, microbiological and sensory parameters were examined for this product depending on salt content (2 % or 1,6 %) and grain size (1 mm, or 2 mm). There was found no difference that would be important from a technological point of view during comparing the fine and coarser grain in the Vysočina salami. By comparing differently salty products, lower salt content could cause manufacturing problems. By reducing the salt content, the drying time was prolonged, and the colour stability deteriorated. It is advisable to reduce the salt content to the lowest possible level in order to improve the health aspect of the consumption of meat products but at the same time the technological characteristics of the production are not affected. Finally, salt is important for the taste of the product. This was clearly demonstrated in sensory analysis. The analysis shows the Vysočina salami with 2 % salt addition has been more palatable to the consumer.
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Porovnání jakostních parametrů salámu Vysočina v závislosti na obsahu soli
Pavelková, Dagmar
The aim of this thesis was to compared physical, chemical and sensory parameters of two groups Vysočina salami. First group is a control group with salt content 2 %. Second group is experimental group with a reduced content of salt 1,5 %. The salami were produced at Mendel University in Brno, where all parameters were also measured. The results showed that experimental group had higher water activity during maturing. Accordingly, other parameters as colour, texture and pH were different. Instrumental analyses showed lighter colour compared to the control group. Also salami were more tender and pH was higher. No statistical significant differences were found between groups in sensory evaluation.
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Srovnání jakosti masných výrobků na českém trhu
Poštulková, Romana
This thesis deals with the quality of selected meat products, which are offered under private labels on the Czech market. Four types of meat products (ham salami, Debrecen roast, Vysočina sausage, Poličan sausage) from four retail chains (A, B, C, D) were subjected to laboratory and sensory analyses in order to determine their quality. The total number of 128 meat product samples in eight different batches was measured from March to November 2014. Instrumental analysis included determination of salt content, dry matter, fat, and water activity (only Vysočina sausage and Poličan sausage). Sensory evaluation covered an assessment of the texture quality, appearance after slicing, smell and taste. The results were compared with Decree 264/2003 Coll. and statistically evaluated. It was found that all products meet all legal requirements. Only in Debrecen roast the salt content was exceeded in some batches, and the fat content in one batch. However, the average value of all eight batches corresponded to the values declared on the packaging. The best products were evaluated as follows: ham salami B and C, Kladno roast D (ranked Debrecen roast), Vysočina sausage B and Poličan sausage B. The highest ranking was achieved by meat products offered by the retail chain B.
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Jakost privátních značek masných výrobků z tržní sítě ČR
Havlíčková, Kateřina
I have focused on the quality of meat products in this diploma thesis, which are offered under the private labels in store chains. The thesis is divided into a literary and a practical part. Firstly, the general quality of meat products is dealt within the literary part. The basic and auxiliary raw materials, which are usually used for meat product production, are described in more details in the next chapter. A large part of the literature review is focused on the individual technological meat production operations and the meat prod-uct defects that may arise during their production. The importance of meat products in a human diet and the general conditions for their sensory evaluation are described in the conclusion of this document. The practical part consists of sensory evaluation and instrumental analysis of ten batches of four different products (Vienna sausages, small sausages, Gothaj sausage, Vysočina sausage), which were purchased under the private labels in four different store chains. The following was judged during the sensory evaluation: overall appearance, appearance after slicing, colour, consistency, smell and taste. The instrumental analysis included the quantification of dry matter, NaCl, content of fat and also water activity for Vysočina sausage.
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