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Výroba masných výrobků a jejich zhodnocení
Válka, Jiří
The theoretical part of the thesis describes the requirements for meat processing and for the production of meat products and their marketing. The technological sche-me of production, the necessary background for the production of sausages and the requirements for production today and in the past are also described here. In the practical part of the thesis, we examined the production process of Poličany salami, Hunter's salami, and Hunter's and Pirate's sausages. In this investigation, we were investigating production losses. These losses are very balanced and for Poličany salami they are 35.54%, for Hunter salami 36.11%, for Hunter sausages 43.82% and for Pirate sausages 43.54% of weight. Furthermore, it was investigated how these los-ses affect the price. We have found that when stored longer than necessary, the weight is constantly reduced and thus the manufacturer loses any profit. The last parameter assessed was sensory quality. In this case, we found that sausages are preferred less dried among men, on the contrary, more dried among women. In the case of salamis, it turned out that Hunter's salami is better less dried, on the contrary, Poličan salami is more.
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