This thesis is focused on the issue of microflora of packaged cut meat. It is characterized by significant external and internal factors that influence growth and the proliferation of microorganisms. The next part is a brief description of groups of microorganisms causing spoilage of packaged meat and microorganisms causing disease from food. There are mentioned methods of prolonging the shelf life of meat, the most substantial part of which is devoted to the possibilities of meat packaging, the functions of packaging, plastic materials and possible migration of substances from them are also mentioned. The experimental part of the thesis is focused on the comparison of differently packaged samples of pork meat from the point of view of important groups of microorganisms. A significant part is the comparison of color changes during storage of differently packaged meat measured on a spectrophotometer.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427826 |
| Date | January 2019 |
| Creators | Cholastová, Kateřina |
| 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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