Zpracování masa & Domácí zabijačka – Altera Jiří (2024)

A guide for everyone who wants to learn more about meat and its processing options, expand their product range, or just try something new at home. The book clearly describes the properties of meat and the processes that occur within it. These affect not only the quality, consistency, taste, and aroma of the meat but also the dishes and products prepared from it. It also thoroughly addresses the raw materials, equipment, and procedures used in meat processing (slaughtering, butchering, and deboning meat, the packaging used) and its preservation (thermal processing, salting, smoking). A detailed tabular overview of various defects and their causes that can arise during slaughtering, processing meat, and preparing meat products is beneficial. An important chapter is dedicated to the home slaughter of pigs and the preparation of slaughter products. The final part of the book presents recipes and procedures for preparing various types of meat products (liver sausages, blood sausages, head cheese, liver products, sausages, soft and durable salamis, smoked meats, meat preserves).