. . . . . "In this time is sensory profile of products and quality of products among consumers increasingly more important. This is due to the fact that the consumers encounter with a large selection of different kinds and types of products whose quality and processing is different. In view of this fact is an attempt to achieve a quality manufacturer that will motivate consumers to the type of product preferred over others. In order to achieve quality of the final products of the highest quality are beginning to use modern methods in evaluating sensory profile. One of these methods is now increasingly applied to image analysis, which we used for our study. The experimental part of the study was focused on the evaluation of the structure mosaics fermented meat products,where the important role for structure of mosaics of these products is fat. The results were compared with the technology of production of durable meat products and evaluated using statistical methods. The study showed a statistically significant difference between the applied technological processes."@en . . "S" . "Sal\u00E1kov\u00E1, Alena" . . "Pospiech, Matej" . "Tremlov\u00E1, Bohuslava" . "V sou\u010Dasn\u00E9 dob\u011B nab\u00FDv\u00E1 senzorick\u00FD profil v\u00FDrobk\u016F a vn\u00EDm\u00E1n\u00ED jejich kvality u spot\u0159ebitele st\u00E1le v\u011Bt\u0161\u00EDho v\u00FDznamu. Je to d\u00E1no t\u00EDm, \u017Ee se ve spot\u0159ebn\u00ED s\u00EDti setk\u00E1v\u00E1me s velk\u00FDm v\u00FDb\u011Brem r\u016Fzn\u00FDch druh\u016F a typ\u016F v\u00FDrobk\u016F, jejich\u017E kvalita a zpracov\u00E1n\u00ED se zna\u010Dn\u011B li\u0161\u00ED. S ohledem na tento fakt je snahou v\u00FDrobc\u016F dos\u00E1hnout takov\u00E9 kvality, kter\u00E1 bude spot\u0159ebitele motivovat, aby dan\u00FD typ v\u00FDrobku preferoval nad ostatn\u00EDmi. Ve snaze dos\u00E1hnout fin\u00E1ln\u00ED kvality v\u00FDrobk\u016F v co nejvy\u0161\u0161\u00ED kvalit\u011B se za\u010D\u00EDn\u00E1 vyu\u017E\u00EDvat modern\u011Bj\u0161\u00EDch metod v hodnocen\u00ED senzorick\u00E9ho profilu. Jednou z t\u011Bchto metod je dnes ji\u017E st\u00E1le \u010Dast\u011Bji aplikov\u00E1na anal\u00FDza obrazu, kterou jsme vyu\u017Eili pro \u00FA\u010Dely na\u0161\u00ED studie. Experiment\u00E1ln\u00ED \u010D\u00E1st studie byla zam\u011B\u0159ena na hodnocen\u00ED struktury mozaiky trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F, respektive na jej\u00ED tukovou \u010D\u00E1st, kter\u00E1 se na celkov\u00E9m dojmu v\u00FDznamn\u011B pod\u00EDl\u00ED. Z\u00EDskan\u00E9 v\u00FDsledky byly srovn\u00E1v\u00E1ny s technologi\u00ED v\u00FDroby trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F a pomoc\u00ED statistick\u00FDch metod vyhodnoceny. Studie prok\u00E1zala statisticky v\u00FDznamn\u00FD rozd\u00EDl mezi pou\u017Eit\u00FDmi technologick\u00FDmi postupy." . "4"^^ . "Hodnocen\u00ED technologie v\u00FDroby masn\u00FDch v\u00FDrobk\u016F anal\u00FDzou obrazu" . . "Hodnocen\u00ED technologie v\u00FDroby masn\u00FDch v\u00FDrobk\u016F anal\u00FDzou obrazu" . "Bed\u00E1\u0148ov\u00E1, Iveta" . . "Mlad\u00ED vedci - bezpe\u010Dnos\u0165 potravinov\u00E9ho re\u0165azca" . . . . "\u010C\u00E1slavkov\u00E1, Petra" . "6"^^ . "RIV/62157124:16270/12:43871410!RIV13-MSM-16270___" . . . "V sou\u010Dasn\u00E9 dob\u011B nab\u00FDv\u00E1 senzorick\u00FD profil v\u00FDrobk\u016F a vn\u00EDm\u00E1n\u00ED jejich kvality u spot\u0159ebitele st\u00E1le v\u011Bt\u0161\u00EDho v\u00FDznamu. Je to d\u00E1no t\u00EDm, \u017Ee se ve spot\u0159ebn\u00ED s\u00EDti setk\u00E1v\u00E1me s velk\u00FDm v\u00FDb\u011Brem r\u016Fzn\u00FDch druh\u016F a typ\u016F v\u00FDrobk\u016F, jejich\u017E kvalita a zpracov\u00E1n\u00ED se zna\u010Dn\u011B li\u0161\u00ED. S ohledem na tento fakt je snahou v\u00FDrobc\u016F dos\u00E1hnout takov\u00E9 kvality, kter\u00E1 bude spot\u0159ebitele motivovat, aby dan\u00FD typ v\u00FDrobku preferoval nad ostatn\u00EDmi. Ve snaze dos\u00E1hnout fin\u00E1ln\u00ED kvality v\u00FDrobk\u016F v co nejvy\u0161\u0161\u00ED kvalit\u011B se za\u010D\u00EDn\u00E1 vyu\u017E\u00EDvat modern\u011Bj\u0161\u00EDch metod v hodnocen\u00ED senzorick\u00E9ho profilu. Jednou z t\u011Bchto metod je dnes ji\u017E st\u00E1le \u010Dast\u011Bji aplikov\u00E1na anal\u00FDza obrazu, kterou jsme vyu\u017Eili pro \u00FA\u010Dely na\u0161\u00ED studie. Experiment\u00E1ln\u00ED \u010D\u00E1st studie byla zam\u011B\u0159ena na hodnocen\u00ED struktury mozaiky trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F, respektive na jej\u00ED tukovou \u010D\u00E1st, kter\u00E1 se na celkov\u00E9m dojmu v\u00FDznamn\u011B pod\u00EDl\u00ED. Z\u00EDskan\u00E9 v\u00FDsledky byly srovn\u00E1v\u00E1ny s technologi\u00ED v\u00FDroby trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F a pomoc\u00ED statistick\u00FDch metod vyhodnoceny. Studie prok\u00E1zala statisticky v\u00FDznamn\u00FD rozd\u00EDl mezi pou\u017Eit\u00FDmi technologick\u00FDmi postupy."@cs . "7"^^ . . . "RIV/62157124:16270/12:43871410" . . "[7E090B402A86]" . "Evaluation technology of meat products by using image analysis"@en . . "fermented meat products; structure; Image analysis"@en . "Hodnocen\u00ED technologie v\u00FDroby masn\u00FDch v\u00FDrobk\u016F anal\u00FDzou obrazu"@cs . "\u0160tarha, Pavel" . "Bratislava" . . "Hodnocen\u00ED technologie v\u00FDroby masn\u00FDch v\u00FDrobk\u016F anal\u00FDzou obrazu"@cs . "Kamen\u00EDk, Josef" . "Bratislava" . . "978-80-970552-6-4" . "139437" . . "16270" . "Evaluation technology of meat products by using image analysis"@en . "2012-11-08+01:00"^^ . "Ministerstvo p\u00F4dohospod\u00E1rstva SR" .