Sensory evaluation regulation
The Association of Upper-Savinja Valley Želodec Producers organizes a sensory evaluation of želodec every year in May.
A committee evaluates the following criteria: external appearance, appearance and colour of the cut, texture, fragrance and taste./p>
The committee’s evaluation promotes the education of producers, improving the quality and motivation for želodec production.
The following characteristics of the product are annually evaluated according to precise rules:
- External appearance - 0 to 2 Points
- Appearance and colour of the cut - 0 to 5 Points
- Texture - 0 to 4 Points
- Smell - 0 to 3 Points
- Taste - 0 to 6 Points.
The maximum possible score is therefore 20 points.
Products with a minimum of 16 points are issued a certificate of good quality.