"Sal\u00E1kov\u00E1, Alena" . "RIV/62157124:16270/06:00000878" . "dry cooked sausage; sensory evaluation; sudar force; texture"@en . "3"^^ . "The sausage Vysocina is a dry cooked meat product manufactured in the Czech Republic. Samples of the sausage from three different manufacturers were taken from the retail network over a thirteen-week period. We monitored chemical parameters such as the content of NaCl, dry matter, ash, pure muscle proteins, collagen and fat. At the level of significance P ≤ 0.05, there was no variation in the content of dry matter, pure muscle proteins and collagen present between different producers. Sensory parameters were chosen pursuant to the Czech legislative requirements - appearance of the cut surface, colour, matrix, odour, consistency, texture and taste. At the level of significance P ≤ 0.05, manufacturers did not differ in the evaluation of colour, matrix and texture. Subsequently, we generated a correlation matrix and calculated correlation coefficients. The content of pure muscle proteins, which correlated with other five parameters within the correlation coefficient limits 0.39 to 0.4" . "The sausage Vysocina is a dry cooked meat product manufactured in the Czech Republic. Samples of the sausage from three different manufacturers were taken from the retail network over a thirteen-week period. We monitored chemical parameters such as the content of NaCl, dry matter, ash, pure muscle proteins, collagen and fat. At the level of significance P ≤ 0.05, there was no variation in the content of dry matter, pure muscle proteins and collagen present between different producers. Sensory parameters were chosen pursuant to the Czech legislative requirements - appearance of the cut surface, colour, matrix, odour, consistency, texture and taste. At the level of significance P ≤ 0.05, manufacturers did not differ in the evaluation of colour, matrix and texture. Subsequently, we generated a correlation matrix and calculated correlation coefficients. The content of pure muscle proteins, which correlated with other five parameters within the correlation coefficient limits 0.39 to 0.4"@en . "16270" . . . "Senzorick\u00E9, texturn\u00ED a fyzik\u00E1ln\u011B chemick\u00E9 parametry trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho masn\u00E9ho v\u00FDrobku Vyso\u010Dina"@cs . "V\u00E1lkov\u00E1, Veronika" . "Sensory, textural, and physico-chemical parameters of heat -treated durable meat product Vysocina"@en . . . "RIV/62157124:16270/06:00000878!RIV07-MSM-16270___" . . . . . . . "46-51" . "6"^^ . "498907" . . "0015-5748" . "Senzorick\u00E9, texturn\u00ED a fyzik\u00E1ln\u011B chemick\u00E9 parametry trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho masn\u00E9ho v\u00FDrobku Vyso\u010Dina"@cs . "Sensory, textural, and physico-chemical parameters of heat -treated durable meat product Vysocina" . . "Sensory, textural, and physico-chemical parameters of heat -treated durable meat product Vysocina"@en . "Sensory, textural, and physico-chemical parameters of heat -treated durable meat product Vysocina" . "50" . . "[5ED9BD36CE91]" . "1" . . . "SK - Slovensk\u00E1 republika" . "Z(MSM6215712402)" . "Folia Veterinaria" . . "V t\u00E9to pr\u00E1ci byly hodnoceny korelace mezi senzorick\u00FDmi, texturn\u00EDmi a fyzik\u00E1ln\u011B - chemick\u00FDmi parametry trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho masn\u00E9ho v\u00FDrobku. Jako modelov\u00FD subjekt byl pou\u017Eit sal\u00E1m Vyso\u010Dina. Byly pou\u017Eity vzorky sal\u00E1m\u016F od t\u0159\u00ED r\u016Fzn\u00FDch v\u00FDrobc\u016F, vzorky poch\u00E1zely z maloobchodn\u00EDho \u0159et\u011Bzce a byly odeb\u00EDr\u00E1ny v obdob\u00ED t\u0159in\u00E1cti t\u00FDdn\u016F. V pr\u00E1ci byly hodnoceny chemick\u00E9 parametry jako obsah soli, obsah su\u0161iny, obsah popela, obsah \u010Dist\u00FDch svalov\u00FDch b\u00EDlkovin, kolagenu a obsah tuku. Na hladin\u011B v\u00FDznamnosti P ≤ 0,05 nebyly nalezeny rozd\u00EDly v obsahu su\u0161iny, obsahu \u010Dist\u00FDch svalov\u00FDch b\u00EDlkovin a kolagenu mezi v\u00FDrobci. Senzorick\u00E9 parametry byly hodnoceny podle po\u017Eadavk\u016F \u010Desk\u00E9 legislativy - vzhled na \u0159ezu,vypracov\u00E1n\u00ED, barva, v\u016Fn\u011B, konzistence, textura a chu\u0165. Na hladin\u011B v\u00FDznamnosti P ≤ 0,05 se v\u00FDrobci neli\u0161\u00ED v hodnocen\u00ED barvy, vypracov\u00E1n\u00ED a textu\u0159e. N\u00E1sledn\u011B byly d\u011Bl\u00E1ny korela\u010Dn\u00ED matice a kalkulov\u00E1ny korela\u010Dn\u00ED koeficienty. Obsah \u010Dist\u00FDch svalov\u00FDch b\u00EDlkovin, kter\u00FD koreluje s dal\u0161\u00EDmi p\u011Bti parametry ("@cs . . . "3"^^ . "Tremlov\u00E1, Bohuslava" .