Comparison of selected nutrients for meat products with information on packaging

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43917271" target="_blank" >RIV/62156489:43210/19:43917271 - isvavai.cz</a>
Result on the web
<a href="http://www.maso-international.cz/download/71_75_012019.pdf" target="_blank" >http://www.maso-international.cz/download/71_75_012019.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Comparison of selected nutrients for meat products with information on packaging
Original language description
The aim of the work was to analyze selected meat products, determine the content of selected nutrients and compare them with the data on the packaging. Nutrients that significantly affect the nutritional value of meat products have been selected for analysis. Total protein, fat and salt content was determined in each product. Due to the negligible amount of carbohydrates in meat products, carbohydrates were not determined. The Kjeldahl method was used to determine the total protein content, the total fat content was determined by Soxhlet extraction and the salt content was determined by the Mohr method. The results of the chemical analysis were then compared with those reported on packaging. The tolerances were calculated using the manual of Ministry of Agriculture (MMA) issued in spring 2018. The results showed that in 10 cases out of 48 (20.8%) the values stated on the packages did not correspond to the stated nutrient content. In the case of total fat content, 7 values did not correspond, in the case of total protein content the values differed in two cases and in the salt content in one case.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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