TY  - EJOUR
AB  - Nutritional and sensory qualities and price are now a very important factor in the demand for the
product, especially in situations of considerable overproduction and competition between manufacturers.
The aim of this study was to evaluate the sensory quality of sausages Podwawelska in relation to price as an
indicator of quality. Material consisted of a sample of sausage Podwawelska derived from 6 manufacturers.
To determine the sensory quality scaling method was used, also made the assessment of the overall quality
(SOJS). Evaluated the sensory quality of sausages Podwawelskich coming from 6 different manufacturers
showed considerable variation. A significant correlation between overall sensory quality of studied sausages
and their price was obtained. In the case of sausage found the cheapest worst sensory quality was found. In
the case of sausages, the quality of sensory rated positively, the price was adequate to their sensory quality.
It has been shown that the price can be an indicator of sensory quality in 50%.
AU  - Kwiatkowska, Maria
AU  - Jaworska, Danuta
AU  - Buła, Maria
AU  - Przybylski, Wiesław
DA  - 2014
DA  - 2014
DO  - 10.22004/ag.econ.205510
DO  - doi
ID  - 205510
IS  - 6
JF  - Roczniki (Annals)
KW  - Agribusiness
KW  - Podwawelska sausage
KW  - sensory quality
L1  - https://ageconsearch.umn.edu/record/205510/files/16-6-Kwiatkowska.pdf
L2  - https://ageconsearch.umn.edu/record/205510/files/16-6-Kwiatkowska.pdf
L4  - https://ageconsearch.umn.edu/record/205510/files/16-6-Kwiatkowska.pdf
LA  - pol
LA  - Polish
LK  - https://ageconsearch.umn.edu/record/205510/files/16-6-Kwiatkowska.pdf
N2  - Nutritional and sensory qualities and price are now a very important factor in the demand for the
product, especially in situations of considerable overproduction and competition between manufacturers.
The aim of this study was to evaluate the sensory quality of sausages Podwawelska in relation to price as an
indicator of quality. Material consisted of a sample of sausage Podwawelska derived from 6 manufacturers.
To determine the sensory quality scaling method was used, also made the assessment of the overall quality
(SOJS). Evaluated the sensory quality of sausages Podwawelskich coming from 6 different manufacturers
showed considerable variation. A significant correlation between overall sensory quality of studied sausages
and their price was obtained. In the case of sausage found the cheapest worst sensory quality was found. In
the case of sausages, the quality of sensory rated positively, the price was adequate to their sensory quality.
It has been shown that the price can be an indicator of sensory quality in 50%.
PY  - 2014
PY  - 2014
T1  - Analiza Uwarunkowań Jakości Sensorycznej Kiełbasy Podwawelskiej w Powiązaniu z Ceną Rynkową
TI  - Analiza Uwarunkowań Jakości Sensorycznej Kiełbasy Podwawelskiej w Powiązaniu z Ceną Rynkową
TT  - Determination of Sensory Quality of Podwawelska Sausage in Relation to Price
UR  - https://ageconsearch.umn.edu/record/205510/files/16-6-Kwiatkowska.pdf
VL  - 2014
Y1  - 2014
T2  - Roczniki (Annals)
ER  -