The content of basic analytical constituents in selected raw meat

This work is focused on the pork meat analysis. The moisture, fat, protein, collagen parts content in pork ham, shoulder and loin were measured with the NIR-method using. The samples from Masokombinát Plzen presented a high moisture content in comparison with the lower fat content. In the opposite the samples from Slaughterhouse contains a higher level of fat and less water. The pork ham purchased from the Slaughterhouse Lisov comprised 66.20 %, respectively 71.65 %, respectively 72.99 % moisture. Pork ham from the manufacturer Masokombinát Plzen contained 74.28 %, respectively, 75.18 %, respectively, 73.84 % moisture. The fat content of pork ham from manufacturer Slaughterhouse Lisov was measured 12.27 %, respectively, 4.55 %, respectively. 3.96 %. Pork ham from the manufacturer Masokombinát Plzen contained 1.76 %, respectively, 2.06 %, respectively, 3.01 % fat. The highest humidity of 75.29 % was measured at the pork shoulder by Masokombinát Plzen. At least moisture contained pork ham purchased from the manufacturer Slaughterhouse Lisov (66.2 %). Analysis revealed a high fat content of 12.03 % by the pork shoulders manufacturer Slaughterhouse Lisov. At least 1.76 % fat contained pork ham producer Masokombinát Plzen. Content of protein was the highest in pork ham by Slaughterhouse Lisov 24.13 %. Content of only 18.34 % of the protein was measured at the pork shoulder by Libor Novak. Most parts of the collagen contained pork loin from Slaughterhouse Lisov 1.78 %. Content of 0.4 % collagen parts were the lowest measured value. The highest moisture content (75.29 %) was measured at the pork shoulder producer Masokombinát Plzen, at least contained a pork ham from Slaughterhouse Lisov (66.2 %), the highest fat content (12.03 %) was observed in the pork shoulder from the manufacturer Slaughterhouse Lisov, the least fat (1.76 %) contained pork ham from Masokombinát Plzen. The richest content of proteins was in pork ham producer Slaughterhouse Lisov (24.13 %), only 18.34 % of the protein was measured at the pork shoulder of the company Libor Novak. The most of the collagen contained in sample from pork loin from Slaughterhouse Lisov (1.78 %) and the lowest in pork leg (0.32 %) from the manufacturer Masokombinát Plzen