Sortiment a hodnocení jakosti masných výrobků

Bachelor thesis Assortment and evaluation of the quality of meat products is concerned mainly with history and present of treatment of meat and meat products, their division into separate kinds. Further it is concerned with division of meat products according to the technology of profuction, their traditional and legislative division. Next part deals with analytical setting -content of separate parts of meat products. The thesis also discusses flaws of meat products and hygiene of their production and control system of critical points of quality HACCP. The thesis also describes the supervising offices that control correctness of production and sale of meat and meat products. The last part offers possibilities of innovation in this area