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Sůl v masných výrobcích
Bartuňková, Barbora
The Bachelor’s thesis entitled “Salt in meat products” deals with various issues of use of different types of salt in meat products, as well as in baking and dairy industries. Salt consumption in the Czech Republic is 13 – 14 g per person and day. The salt which is used most often in the meat processing industry is sodium chloride and nitrite salt mixture. The manner of use of salts depends on the type of meat products, it is possible to apply pre-salting, dry salting, immersion of meat in brine, or it is possible to practise combined salting or spraying the brine into the meat. The content of salt in meat products is regulated by legislation of the European Union, namely by the Regulation of the European Parliament and of the Council No. 1333/2008, and for determination of the salt content it is possible to use Mohr method, Volhard method and the potentiometric method. Salt has both positive and negative influences on people’s health. Increased consumption of salt can cause cardiovascular diseases, stomach cancer, liver disorders, renal impairments or obesity. On the other hand, salt has a positive effect on human organism. Salt influences metabolism and it has also a non-negligible influence on transmission of pulses in the human brain.
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