Heat-Treated Meat Products Non-Heat Treated Products Non-Heat Treated Products Heat Treatment: 70°C/10 Min

MEAT PRODUCTS As is clear from the name itself, meat products are primarily prepared from meat, to which additional ingredients are added. The production of meat products was strangely related to efforts to preserve meat, which would otherwise have gone bad. Thanks to their taste, the created products became so popular that we currently recognise a large number of them, and they are already a normal part of our diet.

MEAT PRODUCT PROCESSING PROCEDURES

Salting Smoked products Drying Method Method Method • Use of kitchen salt, • Use of smoke • Use of hot air nitrites and nitrates Result Result Result • Preservation • Preservation • Preservation • Seasoning • Change of consistency • Seasoning • Influencing colour, flavour • Influencing colour, flavour • Colour stabilisation and fragrance and fragrance

Fermentation Thermal processing Method Method • Use of lactic acid bacteria • Use of boiling water, steam Result or hot air • Preservation Result • Improvement of digestibility • Preservation • Influencing taste, colour • Improvement of digestibility and consistency • Influencing colour, taste and consistency

MEAT PRODUCT GROUPS

Heat-treated meat products Non-heat treated products Non-heat treated products Heat treatment: 70°C/10 min. intended for direct consumption intended for heat treatment Storage temperature: 5°C Heat treatment: No smoke or cold smoke Heat treatment: No Heat treatment before (up to 30°C) over a period of several Storage temperature: 5°C consumption: No days Heat treatment before consumption: Storage temperature: 5°C Yes Heat treatment before consumption: No

• Sausages, soft salami (ham, gothaj), • Pansies, tea cosies, Metz salami, • Mixture of minced meat, blanched boiled ham, haggis, liver sausage, steak tartare… white sausages… blood sausage, smoked meat, English bacon, Kladno roast…

Durable heat treated meat Fermented durable meat Half-canned and canned products products products Heat treatment: 70°C/10 min Heat treatment: No/fermentation Heat treatment: 100–121°C/10 min → maturing, smoking or drying → maturing, drying or smoking Storage temperature: 20°C Storage temperature: 20°C Storage temperature: 20°C Heat treatment before consumption: Heat treatment before consumption: Heat treatment before consumption: No No No

• Vysočina, Turistický trvanlivý • Herkules, Poličan, Uherský salami, • Liver paté, Bacon spread, Luncheon salami, Pálivý paprikový Pepperoni, Lovecký salami, Dunajská klobása meat, canned meat products… Selský salami… (Danube sausage), Prosciutto, dried ham…