|
|
Technologie výroby a hodnocení jakosti šunek
Nezvalová, Klára
The name of the Bachelor's thesis is the Technology of production and quality evaluation of hams, and it focuses primarily on cooked hams. Nevertheless, other types are characterized and described, too, especially the dried cured ham, which is popular abroad. All issues connected to the product are included, from its classification with the meat products, definition, ingredients, and technology of production, to the evaluation of its quality using laboratory methods. The Prague ham is now the most famous Czech ham, typical for its ingredients and technology of production. Nowadays, some attempts develop to put it on the list of guaranteed traditional specialities. The source rump plays the most important role in the production of soft smoked ham, while its quality is influenced not only by the feedstuff of the livestock, but also by manufacturing of meat itself. Moreover, the appropriate ratio of additives plays a significant role, together with the proper storage in the right temperatures. These aspects then affect the resulting quality of the product, which is checked by sensory analysis and laboratory methods.
|
|
|
Technologie výroby a hodnocení jakosti šunek
Nezvalová, Klára
The name of the Bachelor's thesis is the Technology of production and quality evaluation of hams, and it focuses primarily on cooked hams. Nevertheless, other types are characterized and described, too, especially the dried cured ham, which is popular abroad. All issues connected to the product are included, from its classification with the meat products, definition, ingredients, and technology of production, to the evaluation of its quality using laboratory methods. The Prague ham is now the most famous Czech ham, typical for its ingredients and technology of production. Nowadays, some attempts develop to put it on the list of guaranteed traditional specialities. The source rump plays the most important role in the production of soft smoked ham, while its quality is influenced not only by the feedstuff of the livestock, but also by manufacturing of meat itself. Moreover, the appropriate ratio of additives plays a significant role, together with the proper storage in the right temperatures. These aspects then affect the resulting quality of the product, which is checked by sensory analysis and laboratory methods.
|
|
| |
guest ::
