"Relatioinship to the origin and cookery of beef in a selected group of consumers"@en . . "6" . "2"^^ . "Homola, Miroslav" . . . "Relatioinship to the origin and cookery of beef in a selected group of consumers"@en . "Metodou CART bylo analyzov\u00E1no 132 dotazn\u00EDk\u016F s 11 ot\u00E1zkami, kter\u00E9 se t\u00FDkaly konzumace, \u00FApravy a p\u016Fvodu v\u00FDsekov\u00E9ho masa. Vypln\u011Bn\u00ED dotazn\u00EDk\u016F bylo n\u00E1sledov\u00E1no ochutn\u00E1vkou a bodov\u00FDm ohodnocen\u00EDm p\u0159edkl\u00E1dan\u00FDch vzork\u016F grilovan\u00E9ho hov\u011Bz\u00EDho ro\u0161t\u011Bnce. Dotazovan\u00ED pat\u0159ili profesn\u011B do zem\u011Bd\u011Blstv\u00ED a \u0161et\u0159en\u00EDm se u nich zjistil z\u00E1jem o v\u00FDsekov\u00E9 maso z tuzemsk\u00E9 produkce, a to zejm\u00E9na u osob ve v\u011Bku nad 24,5 let, kter\u00E9 maj\u00ED z\u00E1jem o kvalitn\u011B upraven\u00E9 hov\u011Bz\u00ED maso. Mezi konzumenty se vyprofilovaly dv\u011B skupiny: jedna preferuje maso poch\u00E1zej\u00EDc\u00ED z b\u00FDka, druh\u00E1 d\u00E1vala p\u0159ednost masu z kr\u00E1vy. Steak\u016Fm p\u0159ipraven\u00FDm z ro\u0161t\u011Bnce kr\u00E1vy d\u00E1vali p\u0159ednost konzumenti ve v\u011Bku nad 51,5 let, nebo mlad\u0161\u00ED, kte\u0159\u00ED up\u0159ednost\u0148uj\u00ED dob\u0159e prope\u010Den\u00FD steak a zejm\u00E9na pak ti, u nich\u017E grilov\u00E1n\u00ED pat\u0159\u00ED k obl\u00EDben\u00E9 \u00FAprav\u011B hov\u011Bz\u00EDho masa."@cs . . "Preference p\u016Fvodu a kulin\u00E1rn\u00ED \u00FApravy hov\u011Bz\u00EDho masa u vybran\u00E9 skupiny konzument\u016F"@cs . "RIV/26788462:_____/10:#0000367" . . "281212" . . "Preference p\u016Fvodu a kulin\u00E1rn\u00ED \u00FApravy hov\u011Bz\u00EDho masa u vybran\u00E9 skupiny konzument\u016F" . . "[966DDB50FF0E]" . "beef; consumer; survey; grilling"@en . . "3"^^ . "RIV/26788462:_____/10:#0000367!RIV11-MSM-26788462" . . "CZ - \u010Cesk\u00E1 republika" . "Preference p\u016Fvodu a kulin\u00E1rn\u00ED \u00FApravy hov\u011Bz\u00EDho masa u vybran\u00E9 skupiny konzument\u016F" . . . . "CART method was used to evaluate 132 survey forms with 11 questions about consumption, culinary and origin of meat. Completing the questionnaires was followed by rating of samples of grilled beef steaks. Consumers were in agriculture profession and there was showed interest in meat from domestic production, particularly in people whose age was greater than 24.5 years and who are interested in well-prepared beef. Among the consumers was possible to distinguish those who prefer steaks from bulls from those who prefer steaks from cows \u2013 their age was higher than 51.5 or younger with preferences for well-done steak and grilling methods."@en . . . . "21" . . . "P(2B08037), P(LA08035), Z(MSM2678846201)" . . . "2"^^ . "1210-4086" . "Maso" . "Dufek, Ale\u0161" . "Metodou CART bylo analyzov\u00E1no 132 dotazn\u00EDk\u016F s 11 ot\u00E1zkami, kter\u00E9 se t\u00FDkaly konzumace, \u00FApravy a p\u016Fvodu v\u00FDsekov\u00E9ho masa. Vypln\u011Bn\u00ED dotazn\u00EDk\u016F bylo n\u00E1sledov\u00E1no ochutn\u00E1vkou a bodov\u00FDm ohodnocen\u00EDm p\u0159edkl\u00E1dan\u00FDch vzork\u016F grilovan\u00E9ho hov\u011Bz\u00EDho ro\u0161t\u011Bnce. Dotazovan\u00ED pat\u0159ili profesn\u011B do zem\u011Bd\u011Blstv\u00ED a \u0161et\u0159en\u00EDm se u nich zjistil z\u00E1jem o v\u00FDsekov\u00E9 maso z tuzemsk\u00E9 produkce, a to zejm\u00E9na u osob ve v\u011Bku nad 24,5 let, kter\u00E9 maj\u00ED z\u00E1jem o kvalitn\u011B upraven\u00E9 hov\u011Bz\u00ED maso. Mezi konzumenty se vyprofilovaly dv\u011B skupiny: jedna preferuje maso poch\u00E1zej\u00EDc\u00ED z b\u00FDka, druh\u00E1 d\u00E1vala p\u0159ednost masu z kr\u00E1vy. Steak\u016Fm p\u0159ipraven\u00FDm z ro\u0161t\u011Bnce kr\u00E1vy d\u00E1vali p\u0159ednost konzumenti ve v\u011Bku nad 51,5 let, nebo mlad\u0161\u00ED, kte\u0159\u00ED up\u0159ednost\u0148uj\u00ED dob\u0159e prope\u010Den\u00FD steak a zejm\u00E9na pak ti, u nich\u017E grilov\u00E1n\u00ED pat\u0159\u00ED k obl\u00EDben\u00E9 \u00FAprav\u011B hov\u011Bz\u00EDho masa." . "Preference p\u016Fvodu a kulin\u00E1rn\u00ED \u00FApravy hov\u011Bz\u00EDho masa u vybran\u00E9 skupiny konzument\u016F"@cs . .