The theoretical part of the diploma thesis focuses on meat products, especially distribution, labeling according to the legislation, processing technology, analytical methods and some possible health risks associated with consumption. The practical part of the thesis is aimed to determine the content of total protein, fat, salt and dry matter in 20 selected meat products. Based on similarities, these products were divided into 4 groups and average values were compared between the groups. There was a statistically significant difference (p < 0.05) only between two groups in the average fat content determined by analysis. The determined amounts of protein, fat and salt were also compared with facts on the label. The determined protein content exceeded the permissible tolerance in 2 samples. The determined fat content in 5 samples and the salt content in 1 sample were lower than the lower limit of the permissible tolerance. Regarding the results of sensory evaluation, statistically significant differences (p < 0.05) were found in colour, consistency, juiciness, smell and overall taste.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427864 |
| Date | January 2019 |
| Creators | Gabrhel, Lukáš |
| 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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