This thesis deals with the quality of selected meat products, which are offered under private labels on the Czech market. Four types of meat products (ham salami, Debrecen roast, Vysočina sausage, Poličan sausage) from four retail chains (A, B, C, D) were subjected to laboratory and sensory analyses in order to determine their quality. The total number of 128 meat product samples in eight different batches was measured from March to November 2014. Instrumental analysis included determination of salt content, dry matter, fat, and water activity (only Vysočina sausage and Poličan sausage). Sensory evaluation covered an assessment of the texture quality, appearance after slicing, smell and taste. The results were compared with Decree 264/2003 Coll. and statistically evaluated. It was found that all products meet all legal requirements. Only in Debrecen roast the salt content was exceeded in some batches, and the fat content in one batch. However, the average value of all eight batches corresponded to the values declared on the packaging. The best products were evaluated as follows: ham salami B and C, Kladno roast D (ranked Debrecen roast), Vysočina sausage B and Poličan sausage B. The highest ranking was achieved by meat products offered by the retail chain B.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250523 |
| Date | January 2015 |
| Creators | Poštulková, Romana |
| 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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