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Netradiční masné výrobky
Sedláková, Monika
In bachelor thesis „Untraditional meat products“ attention is paid to products: Spanish chorizo, Haggis, Black Pudding and Bresaola. In 2017 the Czech republic had avarage consumption of 80,3 kg of meat per consumer. Consumption is influenced by factors like age, life style, health, cost and advertising. In terms of composition, meat is mostly composed of water, protein, lipoid substances and extractives, the content of wich varies depending on the species of animal and the part of the body from which the muscle is obtained. Meat contains nutritionally valuable essential fatty acids, is a source of vitamin B12 and iron and zinc. Meat products are divided into several categories according to decree no. 69/2016 Coll. And their treatment is most often done by heat treatment, smoking, drying and fermentation. Additives added to meat products are affecting color, consistency, durability and taste. Untraditional raw materials such as ground pimenton pepper, a mixture of salt with dried herbs, oats, barley, blood, or offal are added to meat specialities.
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