The diploma thesis is focused on the occurrence and development of psychrotrophic microorganisms and their influence on meat and meat products, two experimental experiments were carried out. The first analysis concerns the determination of the microbial quality of pork and chicken meat packaged simply and in vacuum. The relationship between the development of microbiological contamination has been evaluated, depending on the storage life and the packaging method. Microbiological analysis samples were taken from the day of slaughter of slaughter animals, followed by the 1st, 3rd, 7th and 11th day of storage. This experiment was performed in two replicates. In the second analysis the development of CPM and psychrotrophic microorganisms in samples of heat treated meat products with the addition of whey and fiber, as well as during storage, was monitored. Laboratory analysis was performed immediately after manufacture and subsequently after 7, 10 and 14 days of storage without vacuum packing or packing in a protective atmosphere.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426792 |
| Date | January 2018 |
| Creators | Hermanová, Marie |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0121 seconds