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Použití vlákniny v masné výrobě
 Klívarová, Tereza
The topic of my bachelor thesis is focused on using dietary fibre in meat products, mainly from technological and health aspect. The first part deals with the theory of the meat products, their classification into groups according by the legislation and inspection authorities that monitor the food harmlessness. The thesis also analyses the additives being added to food during production, especially focuses on dietary fibre – its use in technology of the meat production, the influence on human health, and specifies certain kinds of fibre that can be used in the meat processing. In the final part of the literature search, there is also analysed the production technology and specified sensory evaluation. In the practical part, the thesis focuses on the evaluation of the Myslivecká klobása with dietary fibre and without it, which was made in Institute of food technology in Mendel university in Brno. I was present when the sausages were made. After that we made sensory evaluation of products with dietary fibre and without it.
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