This diploma thesis focuses on products, namely the product of „Špekáček“. The theoretical part deals with the division of meat products, quality requirements and describes specific ingredients used in meat industry. The thesis also describes individual stages of their production. The following part gives the specific characteristic of „Špekáček“, its history, recipe and production. The requirements for „Špekáček“ as Guaranteed traditional speciality under Czech law are described. In the practical part differences in quality parameters of „Špekáček“ with lowered content of salt contrary to the traditional recipe were compered. The comparison was made using chemical and sensory analysis, which was complemented with instrument measurement of colour.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426888 |
| Date | January 2018 |
| Creators | Jeřábková, Dita |
| 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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