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Using of technological methods by long-life salami production
BORKOVCOVÁ, Alena
The thesis is literature review on the subject - Using of technological methods by long-life salami production. Technological procedures of long-keeping meat products are comprised of 5 basic operations: selection and treatment of the material, pulping nad mixing, filling, maturing, packing. These operations go fluently one after the other and are very important. During the process of production many factors effect the product. It is especially the incoming material which does not influence only the process of production but also the quality of the final product. Apart from the quality material the manufacturer also needs good equipment, high degree of knowledge and experience to produce quality long-keeping meat products. Already at the process of pulping and mixing is the right temperature very important. In case of not being careful with the temperature the material would be depreciated. Additives help to reach longevity, they participate in creating the structure of meat products, they ensure the colour, appearance, accentuate taste and have preservative effects. Important is also suitable technological packing in which products are heat-processed, cooled down, smoked, dried, matured and also saved during transport and further manipulation with them. It is obvious that during the whole process of production of long-keeping meat products the hygienic standards must be kept.
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