Percepce a preference jednotlivých masných partií vepřového masa českým spotřebitelem

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F04%3A5616" target="_blank" >RIV/60460709:41210/04:5616 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41110/04:5616

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Perception and Preference of Individual Meat Parts of Pork by Czech Consumers

Popis výsledku v původním jazyce

The paper is focussed on the perception and preference of pork, its individual meat parts (loin, neck, ham, belly, shoulder and knuckle of pork) and on the purchasing behaviour of the Czech consumers. Primary data was acquired by means of questionnairesand the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at the same time fat. A nice appearance was positively evaluated in the loin, ham and shoulder of pork which are less fat. It is evident that in most cases consumers evaluate better the qualities such as lower content of fat and greater softness after the preparation. Associated with it is also the evaluation of convenience in use and a nice appearance. This proves the appropriateness of breeding of sl

Název v anglickém jazyce

Perception and Preference of Individual Meat Parts of Pork by Czech Consumers

Popis výsledku anglicky

The paper is focussed on the perception and preference of pork, its individual meat parts (loin, neck, ham, belly, shoulder and knuckle of pork) and on the purchasing behaviour of the Czech consumers. Primary data was acquired by means of questionnairesand the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at the same time fat. A nice appearance was positively evaluated in the loin, ham and shoulder of pork which are less fat. It is evident that in most cases consumers evaluate better the qualities such as lower content of fat and greater softness after the preparation. Associated with it is also the evaluation of convenience in use and a nice appearance. This proves the appropriateness of breeding of sl

Druh

D - Stať ve sborníku

CEP obor

AE - Řízení, správa a administrativa

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings for the 55th Scientific Annual EAAP Meeting

ISBN

9076998450

ISSN

—

e-ISSN

—

Počet stran výsledku

1

Strana od-do

284-284

Název nakladatele

EAAP

Místo vydání

Bled, Slovinská republika

Místo konání akce

Bled, Slovinská republika

Datum konání akce

5. 9. 2004

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—