Technologie výroby a hodnocení jakosti roztíratelných masných výrobků

My bachelor thesis deals with spreadable meat products. The first part is mainly about technology of individual meat products, especially bakery cream, métský salami, pates, terrines, galantines and can. In this thesis is describe a meat as the main raw material for the production of meat products and also influences on meat quality. It also describes the distribution of meat products by the traditional method of cutting and distribution of meat products as indicated in Czech legislation Notice no. 69/2016. Spreadable meat products are not a special category of products indicated by the legislation, but there are special terms of use. Spreadable meat products are divided on fermented and cooked. In the second part of the thesis describes the hygiene, sanitary requirements on businesses and legal requirements for operations. Each enterprise must observe the principles of good hygiene and must do everything to adapt. I also deal with the system to ensure food safety HACCP and its explanation. This is related to the concepts of risks and hazard in food., which are also described. Hazard may be physical, chemical and biological