The theme of this thesis is technology of production of fermented meat products and is focused on Lovecky salami. In the literature review, the work deals with the history, legislation, materials and technologies for the production of this group of meat products. There are also described methods of sensory analyse. Practical part dealt with: a) measuring of selected physical and chemical quantities (pH, water activity) during rippening and long-term storaging of Lovecky salami; b) influence of packaging method (unpacked, modified atmosphere, vacuum) on sensory value during long-term storaging. These results provide information about the ripening of Lovecky salami and cunsumer preferences in terms of packaging method. Experiment was cunducted in company MasoWest s.r.o. which starts with production of Lovecky salami.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:251935 |
| Date | January 2016 |
| Creators | BEDRNÍČEK, Jan |
| 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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