This diploma thesis deals with methods of packaging influenced the microbiological contamination of meat. The relation among develompment of microbiological contamination and color of meat, according on time of storage and methods of packaging. The first part deals with quality of the meat,chemical composition of meat and post mort changes, when muscles are changed to meat, which we can proces and consume. The main part of the thesis pays methods of packaging and microbiological contamination of meat. The last section describes main bacterias which can cause alimentary diseases. Part of this work is experimental determination of the major groups of microorganisms which can significally affect the quality of the meat. A comparison was made between aerobically refrigerated meat and vakuum preserved meat between 1, 3, 7 and 11 days. As a sample was used pork and poultry. The color of meat was concurrently assessed at the same time by Konica Minolta CM-3500d device. The results were evaluated by CMs-100w Spectramagic NX, indicate values of CIE L*a*b*. The methods of packaging greatly influenced durability dependent on the development of contaminating microflora and color of meat.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427293 |
| Date | January 2018 |
| Creators | Zemánková, Kristýna |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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