The influence of a different temperature is the aim to asses on beef quality. There were chosen reviewing sensorial characteristics ? visage and smell. Furthermore, there was a measured temperature (temperature recorder) and the temperature of the meat (needle thermometers). There were accomplished three trials on the present ways how to store a beef in low temperatures. The experiments were aimed to the influence of reduced temperature on product quality and durability with the influence on the organoleptic properties. The changes that occurred were properly described and photographically documented. There will be observed a relationship between the temperature and storage time.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:50535 |
| Date | January 2011 |
| Creators | BLECHOVÁ, Eva |
| 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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