The diploma thesis is focused on issues connected with falsification of meat products and methods to detect this type of falsification are mentioned in the thesis, as well. Food falsification is a problem, which has persisted since the Middle Ages. A break authentisity doesn't appear only in meat products but also in all commodities. Surveillance authorities, whose job is to check food are described in the thesis. Meat products from the point of view of their break authentisity are discussed in more detail in the thesis. High pressure liquid chromatography, enzyme-linked-immunosorbent-assay, polymerase chain reaction belong to the most used detect methods of the food falsification. The practical part of the thesis contains determination of pure muscular proteins in durable and fermentated meat products by means of high pressure liquid chromatography. In the next part poultry masculature is determined in products using noncompetitive heterogeneous immunoassay, in which legislation bans using of mentioned type of masculature. In the determination of net muscle protein were found 7 of 25 samples (24 %) as unsatisfactory and in the determination of poultry muscle 4 of 24 samples detected (17 %) as unsatisfactory.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:178783 |
| Date | January 2014 |
| Creators | Ambrožová, Hana |
| 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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