Metody hodnocení jakosti masných výrobků

Bachelor thesis Methods of quality evaluation of meat products is focused on cooked ham and sausages. The first part is about meat and meat products in relation to the human nutrition and including both production and consumption. The next part describes meat production which is directed particularly into the current technology and innovation which are primarily focused on the production of nutritious meat products. Then it shows range of meat products in the Czech Republic. Another chapter is devoted to public notice which relates to meat products as well as changes that have occurred in this notice. The last section describes the laboratory and sensory methods used in assessing the quality of meat products