This diploma thesis describes important points in production of individual groups of meat products, which has significant effect on composition of microflora, especially the initial microflora of meat, heat treatment or fermentation. It defines saprophytic microflora and foodborne pathogens. It deals with microorganisms used in meat production and their improvements for the future. It suggests ways of combating undesirable microorganisms in meat products. Part of this work is experimental determination of the major groups of microorganisms in heat-treated meat products, specifically pates, during shelf life and after its expiration. The results shows that the company, that produces products examined in this thesis, has no problem with compliance to hygiene guidelines during manufacture, transportation and storage of pates.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250349 |
| Date | January 2015 |
| Creators | Burdová, Eva |
| 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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