Anna Šimoniová – MASO-INTERNATIONAL

The use of aconitase for the detection of frozen/thawed poultry meat

Authors: Tereza Škorpilová, Anna Šimoniová, Bo-Anne Rohlík and Petr Pipek
Keywords: aconitase, chicken meat, fresh, thawed

Ice crystals formed during the freezing process damage mitochondria in muscle tissues from which enzymes such as aconitase are released, and their activity may therefore serve as an indicator of previous meat freezing. Aconitase activity was investigated spectrophotometrically in the exudate released from meat samples during refrigerator and freezer storage. This method proved to be … [Read more…]

The composition of pork lard as a raw material in meat production

Authors: Petr Pipek, Bo-Anne Rohlík, Tomáš Potůček and Anna Šimoniová
Keywords: fatty acids, lard, quality, unsaturated

The quality of pork lard is closely related to several factors that affect the composition of fatty acids and therefore has a direct impact on the technological properties of the lard, especially the formation of soft lard, and causes problems during the production of dried sausages. A methodology of sampling lard from suppliers was developed, … [Read more…]