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Vliv aktivity vody na obsah mikroorganizmů ve vybraných masných výrobcích / The influence of water activity on the microbiological content in meat products

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.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:395311
Date January 2019
CreatorsBURIANOVÁ, Michaela
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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