Introduction of V4 project
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1 Introduction of V4 project
2 Project introduction The V4 countries have a lot of traditional foods and food products. In all of these countries, such products are important because they represent the nationality and originality of individual countries. Some of these foods and food products have been included in EU legislation as traditional specialities guaranteed. This label should quarantee that each product in this category has the same quality as traditional production.
3 Project introduction The aims of the project: Spread traditional specialities guaranteed (TSG) and national products of V4 Is the quality of TSG is really observed Are TSGs product using EU logo Which product TSGs are popular How is real quality of TSGs How to set suitable way for TSGs quality control across all V4
4 Steps of the project Collecting information from retail market Usage the questioner aprox. 150 responses Sensoric evaluation of selected V4 products 12 panelists 25 samples Examination of major component in products Meat protein, collagene, salt, fat, plant hydrocoloids and MSM
5 Folowing events
6 Quality of TSGs in V4 and Czech Republic
7 Czech TSGs Špekáčky - registred Lovecký salám - registred Spišské párky - registred Liptovský salám - registred Pražská šunka - applied Dunajská klobása Tradiční/Traditional Official Journal C without to with Name registration
8 Introduction of Pražská šunka (Prague Ham) on the bone boneless tinned
9 Introduction of Pražská šunka (on the bone) Physical properties: not exceeding 10 kg original shape of the pork leg, cut in the Prague style Chemical properties: muscle protein min. 16 % salt content max. 2,5 % fat content max. 20 % Organoleptic properties: fat and skin is golden yellow muscle meat being golden-brown to dark brown muscle meat is meaty pink when sliced distinctive taste and smell of cooked and smoked ham firm and compact
10 Introduction of Pražská šunka (boneless) Physical properties: egg-like or oval shape cover with or without skin Chemical properties: muscle protein min. 16 % salt content max. 2,5 % fat content max. 15 % Organoleptic properties: fat and skin is golden yellow muscle meat being golden-brown to dark brown muscle meat is meaty pink when sliced distinctive taste and smell of cooked and smoked ham firm and compact
11 Introduction of Pražská šunka (tinned) Physical properties: flat oval shape weighs about 0,454 kg raw material 87 % Chemical properties: muscle protein min. 16 % salt content max. 2,5 % fat content max. 4 % aspic max. 36 % Organoleptic properties: hermetically sealed packaging msmooth golden-yellow layer of aspic between the packaging material and the product muscle meat is meaty pink when sliced distinctive taste and smell of cooked, appropriately salty firm and compact
12 Results Pražská šunka Sample 193/16 Tinned Pražská šunka Legislative limits 194/16 Boneless Pražská šunka Legislative limits Marked as TSG Chemical analysis Dry matter Fat w Histological analysis Proteine Salt Starch Hydrocoloid Bone fragment MSM No 31,83 6,70 23, Dubious Yes 0,36 dubious NA max. 4 % min. 16 % max. 3% Spice No native form No No NA No Yes No 28,00 4,64 17, Yes no 0,05 No NA max. 15% min. 15 % max. 3% No No No No No native form Spice extract or oil
13 Results Pražská šunka Senzory evaluation of Pražská šunka odour 5,00 4,00 25,00 appearance in slice 3,00 2,00 flavor 23,00 1,00 0,00 21,00 juiciness color 19,00 consistency 17,00 15,00 Tinned Pražská šunka 193/16 194/16 Boneless Pražská šunka 193/16 194/16 Tinned Pražská šunka Boneless Pražská šunka
14 Results Pražská šunka 27,00 26,50 26,00 25,50 25,00 24,50 24,00 23,50 23,00 191/16 194/16 196/16 197/16 199/16 212/16 214/16 215/16 216/16 217/16 Boneless Pražská šunka Top 10 V4 products
15 Introduction of Dunajská klobása Physical properties: sold in pairs 20-25cm cleanc asing Chemical properties: muscle protein min. 14 % fat content max. 55 % beef and pork meat Organoleptic properties: tougher, more cohesive ping color-red fat grains up to 6 mm pleasant, aromatic, strongly spicy appropriately salty or salty taste
16 Results Dunajská klobása Sample Marked as TSG Chemical analysis Histological analysis Dry matter Fat w Proteine Salt Starch Hydrocoloid Bone fragment MSM Starter culture 199/16 Dunajská klobása 200/16 Dunajská klobása No 83,78 45,10 25, No No 0,11 No yes No 74,51 47,16 18, No No 0,2 No yes Legislative limits NA max. 55 % min. 14 % NA No No NA No NA Only big producers
17 Results Dunajská klobása Senzory evaluation of Dunajská klobása 28,00 odour 5,00 4,00 26,00 appearance in slice 3,00 2,00 flavor 24,00 1,00 0,00 22,00 juiciness color 20,00 consistency 18,00 16,00 199/16 200/16 199/16 200/16
18 Results Dunajská klobása 27,00 26,50 26,00 25,50 25,00 24,50 24,00 23,50 23,00 191/16 194/16 196/16 197/16 199/16 212/16 214/16 215/16 216/16 217/16 Dunajská klobása Top 10 V4 products
19 Result Liptovská saláma Absolutely 0 % production in Czech
20 Result Lovecký salám 0 % production with TSGs label in Czech Similarity of composition Yes 11% Can not be determin e 62% No 27%
21 Result Lovecký salám Sensory and analytical evaluation appearance in slice juiciness 5,00 odour 4,00 3,00 2,00 1,00 0,00 consistency 197/16 198/16 flavor color Sample 197/16 Lovecký salám 198/16 Lovecký salám Legislativ e limits Marke d as TSG Chemical analysis Dry matter No 78,76 No 69,82 NA Fat w 44,9 0 38,0 6 max. 45% Protein e Salt Histological analysis Starch Hydrocoloi d Bone fragmen t MS M 22, No No 0,08 No Yes 22, No No 0,39 No yes min. 15 % max. 4,2 % No No NA No Yes Starter culture
22 Result Spišské párky Similarity of composition Yes 3% Can not be determin e 66% No 31%
23 Result Spišské párky Sensory and analytical evaluation appearance in slice juiciness odour 5,00 4,00 3,00 2,00 1,00 0,00 consistency flavor color Sample 195/16 Spišské párky 196/16 Spišské párky Legislativ e limits Marke d as TSG Chemical analysis Dry matter Yes 35,94 Yes 40,05 NA Fat w 18,7 7 20,2 2 max. 24±4 % Protein e Salt 13, No Histological analysis Starch Hydrocoloi d Yes animal protein Bone fragmen t 15, Yes Yes 0,69 min. 10 % max. 2±0.4 % MSM paprik a 0 No yes No No NA No dubiou s yes Sweet and hot paprik a 195/16 196/16
24 Result Špekáčky Similarity of composition Can not be determin e 23% Yes 5% No 72%
25 Result Špekáčky Sensory and analytical evaluation appearance in slice juiciness odour 5,00 4,00 3,00 2,00 1,00 0,00 consistency 191/16 192/16 flavor color Sample 191/16 Špekačk y Legislati ve limits 192/16 Špekačk y Legislati ve limits Marke d as TSG Chemical analysis Dry matter Yes 49,41 NA No 49,25 NA Fat w 32,1 6 max. 45% 33,7 0 max. 45% Protein e Salt Histological analysis Starch Hydrocoloi d Bone fragmen t MSM 11, Yes No 1,66 Yes Yes min. 6 % max. 2,5 % 11, Yes max. 2,5% No NA No NA Yes soy protein 1,08 dubio us Red paprika Yes NA NA NA NA NA No NA
26 Czech market research
27 Czech market research 30th TSGs producers Microenterprise 3% Large enterprise 27% Small enterprise 30% Medium-sized enterprise 40%
28 Czech market research Spread TSGs and national product in Czech market Any TSG 30% Products with TSG labelling 22% Similar products without TSG labelling 48,2 TSGs without labeling any TSGs and traditional products TSGs
29 Czech market research Diversity of TSGs product with TSGs logo in Czech Foreign TSGs 16% Liptovský salám 4% Spišské párky 44% Lovecký salám 20% Špekáčky 76% 0% 10% 20% 30% 40% 50% 60% 70% 80%
30 Czech market research Country of origin of TSGs product in Czech Spanish Serrano Hungarian Czabay
31 Czech market research Diversity of TSGs product without logo in Czech Liptovský salám 2,7% Spišské párky 14,9% Lovecký salám 87,8% Špekáčky 81,1% 0,0% 10,0% 20,0% 30,0% 40,0% 50,0% 60,0% 70,0% 80,0% 90,0% 100,0%
32 Czech market research Diversity of the national product in Czech Dunajská klobása 39,1% Pražská šunka 60,9% 0,0% 10,0% 20,0% 30,0% 40,0% 50,0% 60,0% 70,0%
33 Czech market research Informed shop assistant Czech Yes 26% No 74%
34 Czech market research Misleading product in Czech Republic No misleading claims Liptovský salám Spišské párky Lovecký salám Špekáčky 0% 0% 5% 32% 59%
35 Conclusion producents prefered TSGs prodcut without EU Logo econimical benefit dificulty for consumers to chose product with same (top) quality lowend product with the same name as TSGs degradation of traditional and national product from V4 country
36 Thank you for attention Special thank to: Student of 3th FVHE master program Project webside
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