Technologie výroby a kontrola jakosti šunek

This bachelor thesis was made on topic Technology of production and quality control of ham. The main problematics is classification of ham to the assortment of meat products, definition of ham, production technology and methods, which are used for quality control of this product. Besides of characterization of ham, the other types of hams, which are known in foreign countries, are described in this thesis too. Smoked and dry-cured ham included. In the Czech republic the most important and the most known ham is Prague Ham. In this time there is attempt for registration of Prague Ham as one of traditional speciality guaranteed. The base of production technology is selection of high-quality raw material and suitable proportion of individual components of brine. Right carrying out of production steps up to packing, are important steps which are ensuring producion of high-quality and harmless to health product. Quality control is done by sensory analysis, physico-chemical analysis and instrumental methods