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Aktuální problematika zpracování krve do masných výrobků
Hubáčková, Monika
This bachelor thesis deals with the current issue of processing blood into meat products, which originates in history, but the essence remains the same. The use of blood in meat products tends to decrease. Mostly because of its poorer endurance and diminishing popularity with consumers. It describes the slaughter of the animal and the processing of blood for food and other purposes. Furthermore, the work describes the use, composition and properties of the blood. Blood has a similar protein content compared to meat, mainly has a high biological value and contains iron as well as other minerals that contribute to human health. There is also the risk of an alimentary risk, which is part of all meat products. In the next part, meat production, the distribution of meat products and, above all, the list of blood meat products and their recipes are distributed. Also described here is the issue of regional food in selected countries, traditional meat products and domestic slaughter of pigs.
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Stroje a zařízení masné výroby
Horníková, Adéla
This Bachelor thesis focuses on problematics of machinery and equipment for meat production. The first chapter is dedicated to history and present of the meat production. In the second chapter I focus on purchase and monetization of animals for slaughter. Carcass processing is described in chapter three. The fourth chapter describes meat production in general. In the fifth and the main chapter, all important operations of meat production, machines and equipment used, are analyzed. The sixth chapter deals with the packaging of meat products. Equally important chapter is the seventh one, which summarizes hygienic requirements for meat production. The last, eighth chapter deals with defects in meat products.
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Úroveň technologie a hygieny ve zpracovatelském masném podniku
Podbřecká, Žaneta
Bachelor thesis deals with the Level of technology and hygiene in meat (processing) company. The first part focuses on European and Czech legislativ and describes the specific requirements for operators of the meat company. The main part of thesis pays attention to hygiene during slaughtering, preparation, in the processing of the carsase and hygiene in the production of meat products. It also deals with the most frequently used technological processes in the slaughtering, cutting and meat production. The final selection deals with methods used in assessing the quality of meat and meat products. The practical part focuses on technology and hygiene of meat production in small meat company Řeznictví a uzenářství Jan Pavlíček s.r.o. located in Náměšť nad Oslavou.
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Technologie výroby a kontrola jakosti živočišných produktů s označením zaručená tradiční specialita
Chovancová, Tereza
This bachelor thesis deals with the issues concerned with the performance, production and quality control of the meat products with "Traditional specialities guaranteed" indication. The first part deals with historical development of producing and range of meat products in the Czech Republic, the range of meat products according to the ordinance 326/2001 Sb. as amended. Moreover, the basic methods of meat products manufacturing are described (resources, pulverization, mixing, stuffing, forming, heat-processing, drying, smoking etc.). The main part of the thesis pays attention to European protected designation. Those designation include Protected Geographical Indication, Protected designation of Origin and Traditional Specialities Guaranteed. In this main part, legislative regulations for using of the above-mentioned can be found. The main part deals with TSG indication. This part also include information about production technology of individual products bearing this indication and quality requirements. The last section describes the laboratory and sensory methods used in assessing the quality of meat products.
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