The quality of meat products – monitoring the content and type of protein in selected fermented meat products

This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the collagen content in the products. Through the conversion formula we obtained the net muscle protein content (BEFFE), which is an important indicator of a meat product‘s quality. The results provide insight into the quality of what are probably the best known fermented meat products on the market.