This thesis „Monitoring of changes in quality indicators when prolonging the shelf life of heat-treated meat products“, deals with the legislativ, composition and procesing of heat-treated meat products in the first part. Next part describes the possibilities inactivation of microorganisms and sensory analysis. The last part of the literature review deals with a food packaging. The practical part deals with sensory evaluation of two samples with different meat kontent during the period of seven months. The appearence, the surface of the intestine, texture (by touch), surface of the cut, smell, smell intensity, texture (biting), taste, taste intensity, salinity, the presence of acidic, metallic, sweet and bitter taste were evaluated. Results were processed using Duncan's test and evaluated. It was found that the sensory evaluation of both samples did not differ much from each other. For both samples, it would be possible to extend the date of minimum durability to seven months.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426799 |
| Date | January 2018 |
| Creators | Holčíková, Radmila |
| 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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