The growing popularity of meat products significantly contributes to excessive salt intake which comes with several health risks, such as the development of cardiovascular and civilization diseases. However, salt has a key role in meat products. It significantly affects technological and qualitative parameters and shelf-life. Target of this diploma thesis „Comparsion of qualitative parameters resulting from ”Gothajský salám” recipe change“ is a detailed study of the effects of reducing salt content in “Gothajský salám” salami on various quality parameters, In the theoretical part is mentioned a brief history as well as current procedures and trends in meat production. Furthermore, the legislative requirements are presented and the whole production process of soft sausages is introduced in detail. In the practical part 2 variants of ”Gothajský salám” with salt content of 2 and 1,6 % were made. These were subjected to chemical and sensory analysis. The results of the analysis show that the reduced salt content has influenced the quality parameters. However, no major negative impact has been found in the sensory evaluation, so it is possible to reduce salt content in the recipe of ”Gothajský salám”.

The goal of theoretical part of this my diploma thesis was to study and find out needs of human organism in all phases of life to amount of nutritions and energy income. Next goal was to describe contents of meat products and determinate benefits and negatives of their consummation. Next, the demands for content of meat products and their labeling was described. In practical part of my diploma thesis was determined contents of proteins, fats, salt and dry matter was determined. From the contents of proteins and fats was than calculated energy values of selected meat products. Proteins was determined by Kjeldahl´s method. Fats were determined with extraction method by Soxhlet and also by machine MeatScanTM. Contents of salt was determined with argentometric method by Mohr and dry matter was determined gravimetricly and on machine MeatScanTM. Final results were compared with tables of contents on packages of analyzed meat products. Differences between determined values and values which were on labels was found in approximately 75% cases (P < 0.05). Test results were then used for comparison of nutrient and energetic values between analyzed meat products. Best results from the nutrition point of view had “selection ham” and “the ham of highest quality”. Contents of nutritions was then compared with the valid legislative. All samples of meat products were in compliant with set demands. Lastly, there was sensor analysis. The products were divided in two groups. In one group, there were only franfurters. In the second group were remaining samples of meat products. With frankfurters the only proven difference was in the descript of salinity in spite of the fact, that the samples didn´t have different content of salt (P < 0.05). The best rated product in the second category was “the ham of the highest quality”, the worst rated product was “selected beef ham”. From the nutrient and a sensor point of view is best “the ham of highest quality”.

The thesis Comparison of Methods of Determination of Nutritional Value of Meat Products and their Presentation on the Packaging consists of theoretical and practical part. The theoretical part deals with chemical composition of meat, description and division of meat products according to current legislation, packaging and labeling of foods and nutritional value. The last chapter is focused on laboratory methods of analysis of basic components of meat products. The practical part contains the physics-chemical and sensory analysis. The psychics- chemical analysis describes the laboratory determination of the dry matter, fat protein and salt content of selected meat products produced by the meat company Hadac and Zapletal s.r.o., and the differences between the results obtained using the used methods and the labeling on the consumer packaging. Sensory analysis deals with evaluation of selected meat products descriptors and comparison of results.

This diploma thesis on the topic Monitoring of phthalates content in packaging and their migration from the packaging to the meat products deals with analysis of textile colour-printed packaging intented for packaging of meats products to find out dibutylphthalate (DBP) and di-2-ethylhexylphthalate (DEHP) content and also deals with monitoring migration of these phthalates into model meat products during storage (for twenty-eight days). The values of concentration of DBP and DEHP in packaging reached 24.0 ug.dm-2 and 103.3 ug.dm-2 of the original sample. Sample of meat product was analyzed before packaging and no phthalates were detected. After packaging and storage the highest value of DBP concentration at the end of the storage period was 11,1 mg.kg-1 and concentration of DEHP was 28,2 mg.kg-1 of the original sample. Based on the results from measurements with increasing storage time increased concentrations of these substances in meat products. In accordance with the specific migration limits (for DBP 0,3 mg.kg-1 and for DEHP 1,5 mg.kg-1) mentioned in Commission Regulation (EU) no. 10/2011 on plastic materials and articles intended to come into contact with food have been exceeded in all samples of meat products during storage.

The aim of this thesis is to monitor how the amount of water (water activity) affects the amount of microorganisms is selected packaged meat products from the point of view standards, which specify their specific requirements for the health safety of these products. The first part of this work describes various types of packaging materials of meat products, the microorganisms that occur in them and the definition of water activity. The second part describes the actual measurement of water activity and the measurement of the occurrence of microorganisms and coliforms, from selection of suitable meat products, their types of packaging, sample preparation and evaluation of measured methods. The results showed, that the activity of water affects the occurrence of microorganisms and coliforms, in that the higher the activity of water, the higher microorganisms presence.

Comparison of pig?s stunning (by electricity or CO2) at slaughterhouse and monitoring the occurrence of quality variance PSE during 48 hours post mortem was main goal of this work. Basic indicators such as pH1, drip loss of water and meat colour (lightness) were determined to assess PSE. In addition to these indicators have been also evaluated values of pH24 and pH48. The result of those indicators is that during stunning by CO2 gas value of pH1 was higher by 0,3 degree (P < 0,001), value of pH24 was higher by 0,243 (P < 0,001) and average drip loss of water was lower by 2,16 % (P < 0,001). Changes in other evaluated indicators were statistically non-significant. Occurrence of quality variance which tends to PSE (PSEi) and PSE was evaluated at slaughterhouse which is using electricity for stunning as higher by 7,843 % at PSEi and 1,961 % at PSE based on value of pH1. As higher was evaluated also drip loss of water by 23,810 % at PSEi respectively 4,762% at PSE. Difference between occurring of PSEi and PSE based on meat colour was not observed. The highest correlation dependence was found between pH1 and drip loss of water (r = 0,586, R2 = 34,315 %).

The main aim of the present thesis was to compare different types of slaughter lines and their influence on the occurence of meat defects with emphasis on PSE defect. The research has been concentrated mainly on the slaughter lines which use the technology of stunning the animals with electricity and concentrated CO2. The research monitors the rate of PSE defect from the slaughter to the cutting of the pig (approximately 48 hours). For considering the difference in quality of the meat the basic identification indicators of both pH1 and the draining of meat were created. Furthermore, we monitored pH24 and pH48, too. Analyzing of the above mentioned indicators shows that stunning with concentrated CO2 is more suitable with regard to the quality of the meat. The average pH1 value was 0,3 (p < 0,001) higher, pH24 value was 0,243 (p < 0,001) higher and the average value of meat juice drainage was 2,16% lower (p < 0,001). The anylysis of the PSEi and PSE quality difference based on pH1 when stunning with the use of concentrated CO2 shows lower frequency of PSEi (7,843% lower) and PSE (1,961% lower). Based on meat juice drainage, PSEi frequency was 23,810% lower and PSE 4,762 % lower.

The main object of my dipoloma work was to analyse consumer`s and shopping behaviour on the market with meat and meat products. Then on the basis of this analysis I should recommend products with consideration of various consumable recommendations to product consumers. For making up this work I have used the study of expert literature as well as the collection of secondary sources. I have obtained the secondary sources by carrying out the questionnaire investigation. From this questionnaire investigation the real consumer`s and shopping manners on the market with meat and meat products in the Czech Republic emerged. I have compiled the informations acquired by the investigation into graphs so that the results were well-arranged. In addition I have analysed the graphs in words. In the next part of my work I was pursueing whether the consumers follow the consumable recommendations concerning meat and meat products consumption. I have compared these recommendations with the research results and I have formulated a concrete consumable recommendation.

This thesis deals with the isolation of probiotic DNA from meat products and its assesment by PCR methods. In this thesis is developed homogenization of samples of sausages with kopist, preparation of sausage cells lysates and isolation of DNA by using of magnetic microparticles. The DNA was isolated from sausage lysates by using magnetic microparticles. Isolated DNA was further amplified in genus and spesies-specific PCR methods. In tested products was proven presence of DNA of domain Bacteria, type Lactobacillus and Bifidobacterium. In one product was proven presence of species Lactobacillus acidophilus and Bifidobacterium animalis.

This thesis is focused on the quality and technological parameters of meat products and their monitoring during one year. In the theoretical part, there is mentioned legislation which needs to be followed during the production of meat products, including the classification of meat products. In this thesis there is also mentioned classification according to traditional structure, which is often followed by producers. In the theoretical part there is described production of meat products including technological operations as well as used ingredients. The last part of the literature overview is focused on the meat quality including its definition, its characters, effects afflicting the quality and methods rating the quality. In the practical part of this thesis there are mentioned results of chemical, sensory and instrumental analysis of Myslivecká klobása, as it was chosen as meat product dedicated to this thesis and these results are evaluated. The main goal was to find the differences in batches which were produced during one year period, inluding the losses and compare the results with control batch.