This thesis is focused on the quality and technological parameters of meat products and their monitoring during one year. In the theoretical part, there is mentioned legislation which needs to be followed during the production of meat products, including the classification of meat products. In this thesis there is also mentioned classification according to traditional structure, which is often followed by producers. In the theoretical part there is described production of meat products including technological operations as well as used ingredients. The last part of the literature overview is focused on the meat quality including its definition, its characters, effects afflicting the quality and methods rating the quality. In the practical part of this thesis there are mentioned results of chemical, sensory and instrumental analysis of Myslivecká klobása, as it was chosen as meat product dedicated to this thesis and these results are evaluated. The main goal was to find the differences in batches which were produced during one year period, inluding the losses and compare the results with control batch.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426920 |
| Date | January 2018 |
| Creators | Kopřivová, 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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