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Technologie výroby a hodnocení jakosti tepelně opracovaných masných výrobků
Novotná, Ivana
Heat-treated meat products are the most important group of meat products, as the range of products and popularity among consumers. The introductory part of this thesis describes the clasification of meat products according to traditional division, and especially according to legislation. The raw materials are the basis of quality for the production of high quality meat products, The most important is the meat itself, as well as additives such as spices, salt mixtures, protein and carbohydrate additives, colouring and polyphosphates. The thesis describes the process of production of this product group. Most described is heat treatment, especially smoking. Smoking is one of the basic technological processes in the meat industry. It is a method of heat treatment, preservation and aromatization of food by smoke. Smoke and its composition affect the characteristic of the final product and gives sensory benefits to the product. On the other hand, it also contains harmful substances such as polycyclic aromatic hydrocarbons. Sensory, laboratory and microbiological methods are used to evaluation the quality of meat products. Sensory evaluation takes place during shoping and consuming by customers themselves or by trained evaluators during quality control in the production process. Laboratory and microbiological methods are important for evaluation the correct composition of the product and its healthiness.
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