The diploma thesis is focused on meat products quality assessment and assessment according to fat and salt. The theoretical part describes traditional and legislative division of meat products, raw materials used in meat production, processing technology operations and risks of fat and salt intake. The practical part included Debrecen sausages and Vienna sausages production. These sausages were made in two variants, one with 2% salt content (control sample) and the other with lower - 1.6% salt content (experimental sample). Sensory analysis of the Debrecen sausages didn´t prove statistical significant differences, Sensory analysis of the Vienna sausages proved differences in color, juiciness and saltiness. The results of the analysis may be related with saltiness but also different fat content. The questionnare survey of sausages popularity and salt consumption shows that men consume meat products more often than women and the important factor that influence buying decisions is mainly meat products quality and meat content in case of sausages. Respondents´ salt consumption exceeds the recommended daily dose.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427728 |
| Date | January 2019 |
| Creators | Zapletalová, Nikola |
| 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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