The diploma thesis describes the issue of sensory evaluation of food and food products, in particular the sensory evaluation of a selected type of a meat product produced by various producers. Due to its great popularity with Czech consumers, ?Vysočina? salami was selected for the sensory evaluation. Six producers were randomly selected to undergo the testing. The evaluation was conducted in the laboratories of the Faculty of Agriculture of the University of South Bohemia. The testing was performed by 58 evaluators being the students and employees of the Faculty of Agriculture of the University of South Bohemia. For the purposes of the sensory evaluation, the method of a rank test was used for which each evaluator obtained one sample of the salami of each producer and was to rank the samples based on their quality from the best to the worst. Based on the sum of ranks, the following rank was determined: Vysočina Hodice, MP Krásno, Maso Planá, Kostelecké uzeniny, KMOTR ? Masna Kroměříž and Masna Příbram. In order to ascertain the demonstrativeness of differences among the evaluated samples, the Friedman?s method was used. The resultant value has shown that there are demostrative differences among the evaluated samples at the probability level of 99 %.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:50460 |
| Date | January 2011 |
| Creators | VLČEK, Jiří |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0021 seconds