The aim of this diploma thesis „Evaluation of Selected Quality Parameters in Heat-treated Meat Products“ in the theoretical part were characterized heat treated meat products, produciton materials, production technology and description of the products packaging in detail. Furthermore were characterized microorganisms of meat and meat products which cause their destruction and factors influencing their growth were taken into account. Another part of the work was experimental and it was about the quality monitoring of two types of heat-treated meat products, divided into two batches. One of the practical part was microbiological analysis and these microorganisms were monitored: total bacteria count, the number of coliform bacteria, the total number of psychrotrophic microorganisms, the number of anaerobic endospore forming bactreia, yeasts and fungi and the amount of enterococcus bakteria. Simultaneously with microbial analysis, pH determination was performed. At the last stage of diploma thesis is statistical evaluation of the results which is monitoring the numbers of microorganisms and the pH depending on the storage period.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426873 |
| Date | January 2018 |
| Creators | Chovancová, Tereza |
| 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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