{"id":185009,"date":"2020-02-17T12:42:43","date_gmt":"2020-02-17T11:42:43","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=185009"},"modified":"2020-02-17T12:46:07","modified_gmt":"2020-02-17T11:46:07","slug":"protext-ceny-veprovych-vyrobku-nadale-zdrazuji-zakaznici-pozaduji-vyssi-kvalitu","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=185009","title":{"rendered":"PROTEXT: Ceny vep\u0159ov\u00fdch v\u00fdrobk\u016f tak\u00e9 v \u010cesku nad\u00e1le zdra\u017euj\u00ed, z\u00e1kazn\u00edci nyn\u00ed po\u017eaduj\u00ed vy\u0161\u0161\u00ed kvalitu"},"content":{"rendered":"
\"\"
Ilustra\u010dn\u00ed foto: pixabay<\/figcaption><\/figure>\n

 <\/p>\n

Africk\u00fd mor prasat doslova zpusto\u0161il trh s vep\u0159ov\u00fdm masem a n\u00e1sledkem t\u00e9to skute\u010dnosti za\u010daly celosv\u011btov\u011b r\u016fst ceny tohoto produktu. Odborn\u00edci odhaduj\u00ed, \u017ee v r\u00e1mci Evropy z\u016fstanou vysok\u00e9 minim\u00e1ln\u011b do roku 2020, v Asii pravd\u011bpodobn\u011b je\u0161t\u011b d\u00e9le.<\/h6>\n

\"\"Nejv\u00edce mor zas\u00e1hl \u010c\u00ednu, kde se cena za kilogram vep\u0159ov\u00e9ho zvedla o v\u00edce ne\u017e 70 %. Zdra\u017een\u00ed se nevyh\u00fdb\u00e1 ani \u010cesk\u00e9 republice, nebo\u0165 co se t\u00fd\u010de produkce vep\u0159ov\u00e9ho, ale i uzenin a dal\u0161\u00edch masn\u00fdch produkt\u016f z n\u011bj vyroben\u00fdch, nen\u00ed n\u00e1\u0161 trh sob\u011bsta\u010dn\u00fd; 30-50 % v\u00fdrobk\u016f k n\u00e1m putuje ze zahrani\u010d\u00ed. Podle prezidenta Agr\u00e1rn\u00ed komory Zde\u0148ka Jandejska narostou ceny asi o 10 – 20 %.<\/p>\n

Sou\u010dasn\u011b s n\u00e1r\u016fstem cen roste i o\u010dek\u00e1v\u00e1n\u00ed spot\u0159ebitel\u016f, kte\u0159\u00ed se v\u00edce zaj\u00edmaj\u00ed o kvalitu potravin, je\u017e nakupuj\u00ed. Mnohdy ale nemaj\u00ed dostatek informac\u00ed, podle nich\u017e se mohou rozhodovat. V\u00fdrobci proto rad\u00ed bedliv\u011b sledovat etiketu zbo\u017e\u00ed a zam\u011b\u0159it se na d\u016fle\u017eit\u00e9 aspekty, jako je obsah masa, soli, aditiv, dusitan\u016f a zp\u016fsob v\u00fdroby.<\/p>\n

Mobiln\u00ed aplikace odhal\u00ed z\u00e1vadn\u00e1 “\u00e9\u010dka”<\/h6>\n

Nelze \u0159\u00edci, \u017ee v kvalitn\u00edch uzenin\u00e1ch mus\u00ed b\u00fdt v\u017edy t\u00e9m\u011b\u0159 stoprocentn\u00ed zastoupen\u00ed masa, proto\u017ee pro z\u00edsk\u00e1n\u00ed typick\u00e9 chuti jsou zapot\u0159eb\u00ed i dal\u0161\u00ed suroviny – v\u017edy by v\u0161ak m\u011bly b\u00fdt p\u0159\u00edrodn\u00edho p\u016fvodu a v t\u00e9 nejvy\u0161\u0161\u00ed kvalit\u011b. Pro rozpozn\u00e1n\u00ed kvalitn\u00edch uzenin plat\u00ed, \u017ee obsahuj\u00ed v\u00edce ne\u017e 80 % masa, a to i klob\u00e1sky \u010di p\u00e1rky. Z\u00e1rove\u0148 by nem\u011bly obsahovat v\u00edce ne\u017e 2,5 % soli. A\u010dkoliv se jedn\u00e1 o kvalitn\u00ed a p\u0159\u00edrodn\u00ed konzervant, kter\u00fd m\u00e1 v uzenin\u00e1ch sv\u00e9 m\u00edsto, jeho mno\u017estv\u00ed by nem\u011blo b\u00fdt zastoupeno ve velk\u00e9m mno\u017estv\u00ed.<\/p>\n

D\u016fle\u017eit\u00fdm ukazatelem kvality je rovn\u011b\u017e absence aditiv. Ne v\u0161echny p\u0159\u00eddavn\u00e9 l\u00e1tky, lidov\u011b zvan\u00e9 “\u00e9\u010dka”, jsou ov\u0161em \u0161kodliv\u00e9. Okam\u017eit\u00e9 informace o jejich z\u00e1vadnosti mohou poskytnout i mobiln\u00ed aplikace, nap\u0159\u00edklad iEcka, kter\u00e1 je voln\u011b dostupn\u00e1 ke sta\u017een\u00ed. Vedle aditiv by nem\u011bly uzeniny obsahovat ani dusitany. Ty spole\u010dn\u011b se sol\u00ed konzervuj\u00ed v\u00fdrobek, stoj\u00ed za jeho p\u011bknou a n\u011bkdy a\u017e nep\u0159irozenou barvou. A\u010dkoli je podle potravin\u00e1\u0159sk\u00fdch odborn\u00edk\u016f jejich n\u00edzk\u00e9 procento v produktu dokonce zdrav\u00ed prosp\u011b\u0161n\u00e9, nebo\u0165 p\u016fsob\u00ed proti mno\u017een\u00ed ne\u017e\u00e1douc\u00edch mikroorganism\u016f, kvalitn\u00ed uzeniny se obejdou bez nich.<\/p>\n

Posledn\u00edm ukazatelem je zp\u016fsob v\u00fdroby. Od vstupu \u010cR do Evropsk\u00e9 unie p\u0159estaly platit oborov\u00e9 a podnikov\u00e9 normy, proto je pouze na rozhodnut\u00ed v\u00fdrobce, jak\u00e9 receptury bude vyu\u017e\u00edvat. Je zapot\u0159eb\u00ed se proto zaj\u00edmat, zda byla uzenina vyrobena podle tradi\u010dn\u00edch receptur.<\/p>\n

Odborn\u00edci varuj\u00ed p\u0159ed \u0161unkov\u00fdmi n\u00e1hra\u017ekami<\/h6>\n

Na rozd\u00edl od uzenin by kvalitn\u00ed \u0161unka m\u011bla obsahovat v\u00edce ne\u017e 90 % masa a tak\u00e9 by m\u011bla m\u00edt odpov\u00eddaj\u00edc\u00ed barvu a konzistenci. Dle Vyhl\u00e1\u0161ky o po\u017eadavc\u00edch na maso a masn\u00e9 v\u00fdrobky se \u0161unky rozd\u011bluj\u00ed do t\u0159\u00ed jakostn\u00edch t\u0159\u00edd. \u0160unka nejvy\u0161\u0161\u00ed jakosti mus\u00ed b\u00fdt v\u017edy cel\u00e1 vyrobena z cel\u00e9ho svalu, obsahuje minim\u00e1ln\u011b 16 % svalov\u00e9 b\u00edlkoviny, a naopak nesm\u00ed obsahovat \u017e\u00e1dn\u00e9 p\u0159\u00eddavn\u00e9 l\u00e1tky, jako je vl\u00e1knina, barviva, \u0161krob, rostlinn\u00e9 \u010di jin\u00e9 \u017eivo\u010di\u0161n\u00e9 b\u00edlkoviny.<\/p>\n

V\u00fdb\u011brov\u00e1 \u0161unka mus\u00ed b\u00fdt rovn\u011b\u017e celosvalov\u00e1, obsahuje alespo\u0148 13 % svalov\u00fdch b\u00edlkovin a op\u011bt nesm\u00ed obsahovat \u017e\u00e1dn\u00e9 p\u0159\u00eddavn\u00e9 l\u00e1tky.<\/p>\n

\u0160unka standardn\u00ed mus\u00ed obsahovat alespo\u0148 10 % svalov\u00e9 b\u00edlkoviny, omezen\u00ed pro p\u0159\u00eddavn\u00e9 l\u00e1tky v\u0161ak neexistuje. Krom\u011b uveden\u00fdch t\u0159\u00edd jakosti se \u0161unky d\u00e1le d\u011bl\u00ed i podle typu zpracov\u00e1n\u00ed nap\u0159\u00edklad na \u0161unku od kosti, du\u0161enou nebo konzervovanou.<\/p>\n

Na trhu se tak\u00e9 objevuj\u00ed \u0161unkov\u00e9 n\u00e1hra\u017eky, kter\u00e9 obvykle nesou ozna\u010den\u00ed cihla nebo n\u00e1\u0159ez, ty ale nespl\u0148uj\u00ed z\u00e1konem stanoven\u00e9 normy na v\u00fdrobu \u0161unky.<\/p>\n

Na \u010dem si \u010ce\u0161i nejrad\u011bji pochutn\u00e1vaj\u00ed?<\/h6>\n

Sortiment vep\u0159ov\u00fdch uzenin je v dne\u0161n\u00ed dob\u011b \u0161irok\u00fd a nab\u00edz\u00ed celou \u0159adu typ\u016f masn\u00fdch v\u00fdrobk\u016f. “Z uzenin se u n\u00e1s nejv\u00edce prod\u00e1v\u00e1 \u0161unka du\u0161en\u00e1 z kvalitn\u00ed svaloviny, obl\u00edben\u00e1 je i mortadella (jemn\u00fd m\u011bkk\u00fd vep\u0159ov\u00fd sal\u00e1m, pozn. red.) s pist\u00e1ciemi, n\u00e1sleduj\u00ed su\u0161en\u00e9 \u0161unky parmsk\u00e1 nebo rubino,”<\/em> \u0159\u00edk\u00e1 Libu\u0161e Kompasov\u00e1 z prodejny La Formaggeria Gran Moravia na pra\u017esk\u00fdch Vinohradech, kam jsou dov\u00e1\u017eeny uzeniny p\u0159edev\u0161\u00edm z It\u00e1lie.<\/p>\n

St\u00e1le v\u011bt\u0161\u00ed oblibu si u \u010cech\u016f z\u00edsk\u00e1vaj\u00ed rovn\u011b\u017e fermentovan\u00e1 masa, jako je proscuitto. “Kvalitn\u00ed prosciutto crudo pozn\u00e1te p\u0159edev\u0161\u00edm podle d\u00e9lky zr\u00e1n\u00ed. Ta se obvykle pohybuje okolo jednoho roku, jsou ale i \u0161unky, kter\u00e9 zraj\u00ed 24 m\u011bs\u00edc\u016f,”<\/em> vysv\u011btluje Dana \u0160vandov\u00e1, z\u00e1stupce spole\u010dnosti Brazzale, kter\u00e1 v \u010cR s\u00ed\u0165 prodejen La Formaggeria Gran Moravia provozuje. I u pr\u0161ut\u016f nebo su\u0161en\u00fdch \u0161unek, je\u017e jsou k dost\u00e1n\u00ed v b\u011b\u017en\u00fdch potravinov\u00fdch \u0159et\u011bzc\u00edch, je nutn\u00e9 d\u00e1t pozor na slo\u017een\u00ed. Krom\u011b aditiv, kter\u00e1 po cel\u00e9 Evropsk\u00e9 Unii nesou stejn\u00e9 ozna\u010den\u00ed, jednozna\u010dn\u011b plat\u00ed, \u017ee \u010d\u00edm m\u00e9n\u011b p\u0159\u00eddavn\u00fdch l\u00e1tek produkt obsahuje, t\u00edm je kvalitn\u011bj\u0161\u00ed.<\/p>\n

Jak poznat kvalitu potravin?<\/h6>\n

P\u0159i v\u00fdb\u011bru tradi\u010dn\u00edch italsk\u00fdch potravin – uzeniny nevyj\u00edmaje – je vhodn\u00e9 se \u0159\u00eddit t\u011bmito zkratkami, kter\u00e9 jsou na produktech uvedeny:<\/p>\n

– DOP (Denominazione di Origine Protetta): V p\u0159ekladu ozna\u010den\u00ed chr\u00e1n\u011bn\u00e9ho p\u016fvodu, je pro spot\u0159ebitele z\u00e1rukou nejvy\u0161\u0161\u00ed mo\u017en\u00e9 kvality a garanc\u00ed spln\u011bn\u00ed nejp\u0159\u00edsn\u011bj\u0161\u00edch norem s t\u00edm, \u017ee v\u0161echny f\u00e1ze v\u00fdroby se musej\u00ed odehr\u00e1vat v dan\u00e9m regionu. Produkty se zn\u00e1mkou DOP jsou nap\u0159\u00edklad: prosciutto crudo di Parma, Parmigiano Reggiano, Grana Padano, Pecorino Romano.<\/p>\n

– IGP (Indicazione Geografica Protetta): V p\u0159ekladu chr\u00e1n\u011bn\u00e9 zem\u011bpisn\u00e9 ozna\u010den\u00ed. I toto ozna\u010den\u00ed je z\u00e1rukou vysok\u00e9 kvality produktu, oproti DOP ale sta\u010d\u00ed, aby se jen n\u011bkter\u00e9 v\u00fdrobn\u00ed procesy odehr\u00e1valy v dan\u00e9m regionu. Tuto zn\u00e1mku nos\u00ed nap\u0159\u00edklad: speck z Alto Adige, buvol\u00ed mozzarella z Kamp\u00e1nie nebo raj\u010d\u00e1tka Pachino.<\/p>\n

– STG (Specialit\u00e0 Tradizionale Garantita): V p\u0159ekladu chr\u00e1n\u011bn\u00e9 tradi\u010dn\u00ed speciality, garantuj\u00ed dodr\u017een\u00ed zaveden\u00fdch v\u00fdrobn\u00edch postup\u016f, m\u00edsto p\u016fvodu u\u017e v\u0161ak nezaru\u010duj\u00ed. Pat\u0159\u00ed mezi n\u011b nap\u0159\u00edklad s\u00fdr mozzarella nebo neapolsk\u00e1 pizza.<\/p>\n

PROTEXT<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Africk\u00fd <\/p>\n","protected":false},"author":2,"featured_media":185010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[69],"tags":[],"jetpack_featured_media_url":"https:\/\/zakrasnejsivimperk.cz\/wp-content\/uploads\/2020\/02\/17\/uzeniny.jpg","_links":{"self":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/185009"}],"collection":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=185009"}],"version-history":[{"count":4,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/185009\/revisions"}],"predecessor-version":[{"id":185014,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/185009\/revisions\/185014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/media\/185010"}],"wp:attachment":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=185009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=185009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=185009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}