Quality Parameteres of Cooked Meat Products from Czech Market

A. Saláková; J. Kameník

Quality Parameteres of Cooked Meat Products from Czech Market

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Saláková

A. Saláková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Food Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; salakovaa@vfu.cz

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J. Kameník

J. Kameník University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Food Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; salakovaa@vfu.cz

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Type:: Chapter

Pages:: 230–231

DOI:: https://doi.org/10.3920/9789086868605_095

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The aim of this study was to determine the chemical composition in selected cooked meat products form Czech market. For analysis were used 160 samples of five types of cooked meat products in the period 2011 and 2015. The amount of dry matter, fat, salt, collagen, pure protein and pure muscle protein was evaluated. Food chemical compositions have significant impacts on the quality attributes. The average amount of dry matter ranged from 22.3 to 50.4%. The fat content varied between 2.6 and 34.7%. The mean salt content varied between 2.1 and 2.5%. The composition of cooked meat products has changed little over 5 years.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Quality Parameteres of Cooked Meat Products from Czech Market

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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