My thesis which deals with optimization of durable meat products processing. Research has found that during drying a durable meat product, there has been a gradual water loss and impairment of aw below 0.85. Fat and salt levels were rising. Measured values show that an optimum time to dry durable meat products is 42 days and it should be done gradually. Measurements have shown that the results are strongly influenced by random variations. Only the difference in the average proportion of fat between 7th and 14th day wasn´t proved at the 5% level of significance.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:174198 |
| Date | January 2014 |
| Creators | BORKOVCOVÁ, Alena |
| 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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