"CZ - \u010Cesk\u00E1 republika" . . "RIV/62157124:16270/14:43873210" . . "1210-4086" . . "RIV/62157124:16270/14:43873210!RIV15-MSM-16270___" . . . "25" . "Turek, Petr" . "I" . . "4"^^ . "5"^^ . . "19602" . "Quality evaluation of sausages %22Spi\u0161sk\u00E9 p\u00E1rky%22 on Slovak and Czech market."@en . . . . . "6" . . "Tremlov\u00E1, Bohuslava" . "Maso" . . "Ma\u010Danga, Jano" . "Hodnotenie kvality Spi\u0161sk\u00FDch p\u00E1rkov na Slovenskom a \u010Ceskom trhu" . "2"^^ . "traditional specialties guaranteed; starch; falsification; histological analysis"@en . "Quality evaluation of sausages %22Spi\u0161sk\u00E9 p\u00E1rky%22 on Slovak and Czech market."@en . "Spi\u0161sk\u00E9 p\u00E1rky patria medzi \u0161tyri m\u00E4sov\u00E9 v\u00FDrobky, ktor\u00E9 s\u00FA ozna\u010Dovan\u00E9 ako zaru\u010Den\u00E1 tradi\u010Dn\u00E1 \u0161pecialita vych\u00E1dzaj\u00FAcich z trad\u00EDcie \u010Cesk\u00FDch a Slovensk\u00FDch m\u00E4sov\u00FDch v\u00FDrobkov. Ich z\u00E1kladn\u00E9 surovinov\u00E9 zlo\u017Eenie ako aj chemick\u00E9 a organoleptick\u00E9 vlastnosti s\u00FA jasne definovan\u00E9. V pr\u00E1ci bola overovan\u00E1 kvalita Spi\u0161sk\u00FDch p\u00E1rkov slovensk\u00FDch a \u010Desk\u00FDch v\u00FDrobcov zak\u00FApen\u00FDch v obchodnej sieti. Ani jeden z hodnoten\u00FDch p\u00E1rkov nevyhovoval kvalitat\u00EDvnym parametrom, ktor\u00E9 s\u00FA deklarovan\u00E9 v \u017Eiadosti o z\u00E1pis do registra zaru\u010Den\u00FDch tradi\u010Dn\u00FDch \u0161pecial\u00EDt (ZTS) zaevidovanej pod \u010D\u00EDslom ES: SK-TSG-0007-0051-18.01.2007. U dvoch v\u00FDrobkov bola zisten\u00E1 pr\u00EDtomnos\u0165 inej suroviny, ako je povolen\u00E1 u tohto druhu v\u00FDrobku. V r\u00E1mci povolen\u00FDch surov\u00EDn zo zap\u00EDsanej \u0161pecifik\u00E1cie v\u00FDrobku je definovan\u00FD maxim\u00E1lny obsah tuku 24 +- 4 %, av\u0161ak u dvoch v\u00FDrobkov boli zisten\u00E9 vy\u0161\u0161ie hodnoty. Taktie\u017E u dvoch v\u00FDrobkov bol obsah \u010Dist\u00FDch svalov\u00FDch bielkov\u00EDn ni\u017E\u0161\u00ED ako 10 % a organoleptick\u00E9 hodnotenie bolo u jedn\u00E9ho v\u00FDrobku nevyhovuj\u00FAce." . "Hodnotenie kvality Spi\u0161sk\u00FDch p\u00E1rkov na Slovenskom a \u010Ceskom trhu" . . "Marcin\u010D\u00E1k, Slavom\u00EDr" . "[32798C618F96]" . . "%22Spi\u0161sk\u00E9 p\u00E1rky%22 sausages are one of fourmeat products, which are referred to as traditional specialties guaranteed according to Czech and Slovak speciality recipes. Their basic ingredients composition as well as chemical and sensory characteristics is clearly defined. Quality of sausages %22Spi\u0161ske p\u00E1rky%22 purchased from Slovak and Czech producers in the market has been verified in the experiment. None of the evaluated sausages met the quality referred to in the application for registration of traditional guaranteed specialties registered under EC number: SK-TSC-0007-0051-18.01.2007. There were other ingredients than permitted in this type of product detected in four products. The registered specification defines the fat content maximum of 24 +- 4 %, but there were higher values of fat content found in two analyzed products. Also, pure muscle protein content was lower than 10 % in two products and sensory evaluation was unsatisfactory in one product."@en . "Pospiech, Matej" . . "16270" .