Diplomová práce se zabývá charakteristikou masa a masných výrobků, se zaměřením na játrové paštiky. Zároveň popisuje možnosti konzervace masa a masných výrobků. Dále byly metodou tyndalace vyrobeny modelové vzorky kuřecích játrovek, které byly následně podrobeny mikrobiologickému rozboru po skladování při pokojových teplotách.
Annotation in English
The diploma thesis deals with the characteristics of meat and meat products, focusing on liver patés. It also describes the possibilities of preserving meat and meat products. Furthermore, model samples of chicken liver were produced by the tyndalation method, which were subsequently subjected to microbiological analysis after storage at room temperature.
meat, canning, pate, sterilization, tyndallation, salt
Length of the covering note
71 s.
Language
CZ
Annotation
Diplomová práce se zabývá charakteristikou masa a masných výrobků, se zaměřením na játrové paštiky. Zároveň popisuje možnosti konzervace masa a masných výrobků. Dále byly metodou tyndalace vyrobeny modelové vzorky kuřecích játrovek, které byly následně podrobeny mikrobiologickému rozboru po skladování při pokojových teplotách.
Annotation in English
The diploma thesis deals with the characteristics of meat and meat products, focusing on liver patés. It also describes the possibilities of preserving meat and meat products. Furthermore, model samples of chicken liver were produced by the tyndalation method, which were subsequently subjected to microbiological analysis after storage at room temperature.
[1] RAHMAN, M.S. Handbook of Food Preservation [online]. 2. New York: CRC Press, 2007 [cit.2015-11-01]. ISBN 1-57444-606-1.
[2] KERRY, J, John KERRY a D. LEDWARD. Meat processing: Defining Meat Quali-ty [online]. 1st published. Cambridge: Woodhead Publishing, 2002, 3-14.
[3] HEINZ,G, HAUTZINGER, P. Meat processing technology. Food and agriculture organization of the united nations regional office for Asia and the Pacific, Bangkok, 2007. ISBN 978-974-7946-99-4.
[4] TEIXEIRA, A. Handbook of farm, dairy and food machinery engineering: Thermal Processing for Food Sterilization and Preservation [online]. 2nd ed. Burlington: Elsevier Science, 2013, 441-457.
Recommended resources
[1] RAHMAN, M.S. Handbook of Food Preservation [online]. 2. New York: CRC Press, 2007 [cit.2015-11-01]. ISBN 1-57444-606-1.
[2] KERRY, J, John KERRY a D. LEDWARD. Meat processing: Defining Meat Quali-ty [online]. 1st published. Cambridge: Woodhead Publishing, 2002, 3-14.
[3] HEINZ,G, HAUTZINGER, P. Meat processing technology. Food and agriculture organization of the united nations regional office for Asia and the Pacific, Bangkok, 2007. ISBN 978-974-7946-99-4.
[4] TEIXEIRA, A. Handbook of farm, dairy and food machinery engineering: Thermal Processing for Food Sterilization and Preservation [online]. 2nd ed. Burlington: Elsevier Science, 2013, 441-457.
