The topic of this thesis is sensory evaluation of a selected type of meat product, depending on a manufacturing technology. This work deals with findings on consumers' attitudes pates and evaluating the quality of selected assortment of pates selected by sensory analysis. The theoretical part is focused on the characteristics of meat products, history of pates, its types and an offer on a current market. The thesis describes different raw materials used in the manufacture of pates and production itself. The next part deals with the definition of sensory analysis, conditions and used methods. The practical part includes a questionnaire that is focused on different age group that are compared with each other, depending on the attitude of consumers towards pates. Than selected sensory methods have been tested for the selected types of pates. Finally it was involved research for the company Mauz, s.r.o., which concerned an attractiveness and cost of packing pates.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:154555 |
| Date | January 2013 |
| Creators | LIŠKOVÁ, Andrea |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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