This thesis is introducing a theme of meat maturing and beef microbiology focused on important bacteria species. Microbiollogical quality of beef (depending on anatomical parts of cattle - striploin and round) had been monitored during eight weeks. Differences in the microbiological quality of the surface and in the interior of the individual samples, regardless of the maturing period, are compared in this thesis. On the inside and outside of striploin and round, a final number of microorganisms, bacteria from Enterobacteriaceae family and a number of molds and yeasts had been also monitored. There had been monitored a number of lactic acid bacteria and a number of psychrotrophic microorganisms in the interior part of the samples as well. The numbers of investigated groups on the outside and inside of striploin and round were not statistically significantly (p > 0.05) different. During eight week of maturing an increase (p < 0.05) of CPM was showed on the inside and outside of both analyzed samples. First, enterobacteria initial contamination was slight (2 log KTJ.g-1/cm-2), the increase occurred during the eight weeks of storing. A significant microbiom participation of vacuum-packed beef had a lactic acid bacterium.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430022 |
| Date | January 2017 |
| Creators | Hoferková, Adéla |
| 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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