Vpliv različnih načinov pakiranja na obstojnost piščančjega mesa : diplomsko delo

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Vpliv različnih načinov pakiranja na obstojnost piščančjega mesa : diplomsko delo

Šori, Adrijana

Osnovni namen raziskave je bil preučiti vpliv različnih načinov pakiranja na mikrobiološke in senzorične lastnosti piščančjega mesa. V teoretičnem delu so predstavljene značilnosti perutninskega ... mesa, mikrobiologija in senzorična kakovost perutninskega mesa ter značilnosti embalažnih materialov. V eksperimentalnem delu je predstavljen tehnološki postopek priprave in pakiranja celih piščančjih beder ter metode mikrobioloških, kemijskih in senzoričnih analiz. Spremljaje pH in temperature izdelka je potekalo skozi celoten proizvodni proces. S kemijsko analizo je bilo dokazano, da meso (cela bedra) ustreza zakonodaji glede kemijske sestave. Z mikrobiološko analizo je potekalo ugotavljanje mikrobiološke neoporečnosti izdelka in določen rok uporabnosti izdelka.

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Maribor : [A. Šori], 2022

Language - slovenian

COBISS.SI-ID - 125567235

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Other authors
Leskovar-Mesarič, Polonca | Tkalec, Gregor, 1982-

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Library/institution	City	Acronym	For loan	Other holdings
Education Centre Piramida, Maribor	Maribor	ZIVSMB	reading room 1 cop.

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Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Šori, Adrijana
Leskovar-Mesarič, Polonca	92240
Tkalec, Gregor, 1982-

Source: Personal bibliographies and: SICRIS

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