No description available.

No description available.

This diploma thesis focuses on products, namely the product of „Špekáček“. The theoretical part deals with the division of meat products, quality requirements and describes specific ingredients used in meat industry. The thesis also describes individual stages of their production. The following part gives the specific characteristic of „Špekáček“, its history, recipe and production. The requirements for „Špekáček“ as Guaranteed traditional speciality under Czech law are described. In the practical part differences in quality parameters of „Špekáček“ with lowered content of salt contrary to the traditional recipe were compered. The comparison was made using chemical and sensory analysis, which was complemented with instrument measurement of colour.

The theoretical part of the diploma thesis focuses on meat products, especially distribution, labeling according to the legislation, processing technology, analytical methods and some possible health risks associated with consumption. The practical part of the thesis is aimed to determine the content of total protein, fat, salt and dry matter in 20 selected meat products. Based on similarities, these products were divided into 4 groups and average values were compared between the groups. There was a statistically significant difference (p < 0.05) only between two groups in the average fat content determined by analysis. The determined amounts of protein, fat and salt were also compared with facts on the label. The determined protein content exceeded the permissible tolerance in 2 samples. The determined fat content in 5 samples and the salt content in 1 sample were lower than the lower limit of the permissible tolerance. Regarding the results of sensory evaluation, statistically significant differences (p < 0.05) were found in colour, consistency, juiciness, smell and overall taste.

Šajnar, J. Consumer behaviour on the market with meat and meat products. Di-ploma thesis. Brno: Mendel University, 2018. The diploma thesis deals with consumer behaviour on the market with meat and meat products. The analysis of secondary data is focused on describing trends in production and consumption of these commodities in the world and in the Czech republic. Within this analysis the significant relationship between GDP per capita and meat consumption is proved and price elasticities for the Czech republic are estimated. Further, there are evaluated results of the primary research based on questionnaire survey, which provides more detailed information about consumer preferences and factors affecting their behaviour. The results are subsequently used for market segmentation and final recommendation for the entrepreneurs and consumers.

This Mater´s Degree Thesis focuses on the sensory analysis of the chosen products of the non-perishable meat products in the dependence on the production technology. Its aim is to compare what kind of the products is prefered by the consuments using the sensory analysis and then statistic evaluation. The theoretical part summarizes the findings of the sensory analysis of the products, it also includes the conditions of the analysis and the statistic evaluation, sense perception in general and the production technology of meat products. In the practical part is described the method and the results of the hedonic test performed. In the thesis were used for evaluation the samples of the non-perishable meat products of the leading Czech producers of non-perishable meat products distributed and available in the shops in the Czech Republic.

This thesis is focused on sensorical ranking of inovated durable fermented meat product made without technological step of smoking - sudžuk. Ranked were samples of sudžuk - produced, which were produced in synergy with company "Řecnictví a Uzenářství Jan Pavlíček, s.r.o., Náměšť nad Oslavou", and samples of sudžuk - purchased, which was purchased in specialized store. The ranking was processing throughout the period of 6 weeks during September and November 2014. During the sensorial analysis were ranked following descriptions: overal appearance, appearance in cut, consistency, pleasantness of the odour and taste. In sensorial ranking is also included instrumental analysis of submited samples, where was set the amount of salt, dry mass, fat and activity of water. Aquired results were then evaluated and graphically aswell as statistically. It turned out, that sudžuk - purchased was sensorially ranked better in all of the descriptions except of consistency, which in sudžuk - produced was rising. This happend in concordance with decreasing aktivity of water, which resulted in slight rise of amount of salt, fat, dry mass mainly in sudžuk - produced.

This diploma thesis deals with evaluation of the quality of meat products considering chemical and sensory indicators. There are described methods for determining their constituents, such as proteins, fat, water, salt and other additional parameters. Below are mentioned possible ways of sensory evaluation of quality. Conclusion of the theoretical part presents innovation in the production of meat products. There are described raw materials increasing the nutritional value of meat products having regard to consumer pressure and new technologies in production. The practical part deals with the assessment of 13 hams from the market network extra quality ham and ham of the top quality. The sensory analyzes showed the basic descriptors of meat products: color, overall appearance in the cut, consistency, aroma, taste and overall impression. Pure muscle protein, dry matter, fat and sodium chloride were determined by the chemical analysis. The color of each samples was evaluated by spectrophotometer. The thesis includes a questionnaire survey on the theme frequency of consumption of hams and consumers preferences in their purchase.

No description available.

No description available.