This diploma thesis is focused on meat products and salt content. The theoretical part defines and divides meat products according to the legislation and the technology of preparation. Single steps of meat production are also described. There are also mentioned methods of meat products evaluation in this part. Furthermore, the basic facts of salt and health complications related to its excessive intake are here also described. In the practical part are evaluated quality differences in mortadella sausage of two different recipes. The results of analysis show that it is possible to produce mortadella sausage with reduced salt content 1,4 % (instead of 2%) and without significant influence on quality. The questionnare survey shows that men consume meat product more often than women. And the most of the respondents buy meat products in supermarkets. Salt content on the food label is monitored only by a small amount of respondents. For this reason, further education needs to be done.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427171 |
| Date | January 2018 |
| Creators | Straňák, Lukáš |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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