This diploma thesis determines the level of microflora in meat from various suppliers. Literary research describes the methods used during the slaughtering process, up to meat cutting. It defines micro-organisms which cause both contamination and food-borne illness. It also describes possible ways of combating undesirable microorganisms as well as possible options to extend meat shelf-life. In the practical part, the following groups of microorganisms were measured by the means of a plate method: total number of microorganisms, coliform bacteria, yeasts and mildews, spore-forming bacteria, and psychotropic bacteria. A comparison among pork meat purchased in a store, in a butcher shop, from a home-grown breed and from a wild pig was provided. The lowest number of microorganisms was found in the meat coming from home-grown animals. All samples in the first day of measurement showed almost zero values for the determined groups of microorganisms, and their numbers were growing modestly in the following days. However, after a week of storing, the samples indicated no signs of spoilage, which should be reflected by the presence of microorganisms above 108 or 109 KTJ/cm2.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:189879 |
| Date | January 2014 |
| Creators | Rymerová, Lucie |
| 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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