Maso a maso nahrazující suroviny pro masnou výrobu

This bachelor thesis is dealing with meat and substitutes in meat products. First and second chapter are dedicated to definition of meat and meat products, its standards, where the priory is safety of food. The third chapter is dedicated to substitutes of vegetable and animal origin, which are used mainly from an economic prespective. From vegetable substitutes dominate starch, roughage, soybean protein and cereal protein. And from animal protein are milk proteins, egg, blood, collagen and unpopular mechanically separated meat. Mainly poutrly mechanically separated meat, which can be found in many poultry products. In last chapters are introduced products which according to legislation are allowed to contain certain substitutes (milled products) or are not allowed to contain any substitutes (ham of the highest quality and ham of the selective quality)