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MASO-INTERNATIONAL

Author: Gabriela Bořilová

The impact of processing technologies and isolation procedures on the quality of animal DNA in food and feed products

Authors: Eliška Servusová, Zora Piskatá, Gabriela Bořilová, Michaela Nesvadbová and Iva Steinhauserová
Keywords: DNA isolation, PCR analysis, food authenticity

The aim of this study was to find suitable methods for the homogenisation and isolation of nucleic acids from samples of raw and thermally or mechanically treated muscle tissue and various types of meat products and pet foods. The effect of various processing methods (high temperature, pressure, mechanical processing, and addition of other raw materials) … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

Heat treatment of meat: A review

Authors: Gabriela Bořilová, Iva Steinhauserová and Irena Svobodová
Keywords: cooking methods, meat changes during heating, meat products, meat proteins, temperature

Consumer acceptance of meat is strongly influenced by the sensory parameters of the final dish, and the cooking method has a great impact on these characteristics. The aim of the heat treatment of meat is the attainment of structural and chemical changes that make meat digestible and improve its sensory parameters. Conventional methods employed in … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

Selenium-enriched eggs as a functional food: a review

Authors: Miroslava Fašiangová and Gabriela Bořilová
Keywords: antioxidant, egg, selenium, storage, supplementation

In the last few years, consumers have started to realize that an unbalanced diet can cause the disruption of their metabolism and serious health problems. In their effort to live more healthily, they are demanding food enriched with scarce nutrients. The results of various studies show that selenium–enriched eggs with a defined selenium content may … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The occurrence of selected zoonoses associated with consumption of meat and meat products

Authors: Iva Steinhauserová, Gabriela Bořilová and Radka Hulánková
Keywords: campylobacteriosis, high-risk foodstuffs, listeriosis, monitoring of zoonoses, salmonellosis

Zoonoses are diseases that can be transmitted from animals to man, either directly or via contaminated food. They are an extremely large group of human diseases with an extremely serious medical and economic impact, for which reason great attention is devoted to monitoring the incidence of zoonoses and their causative agents. The individual EU member … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

The production of biogenic amines in the muscle tissue of eviscerated mallard ducks in dependence on storage time and temperature

Authors: Zdeňka Hutařová, Vladimír Večerek, Gabriela Bořilová, Iva Steinhauserová and Petr Maršálek
Keywords: biogenic amines, evisceration, hygiene quality, mallard duck, storage

The quality of game meat is significantly influenced by the way in which the animal is treated after killing. The recommended way of treating mallard ducks is complete evisceration of the organs of the body cavity. The hygiene quality of meat may be assessed on the basis of changes in biogenic amine concentrations, an increase … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

The effect of temperature and length of storage on the formation of biogenic amines and polyamines in the muscle tissue of eviscerated pheasants (Phasianus colchicus)

Authors: Zdeňka Hutařová, Iva Steinhauserová, Vladimír Večerek, Gabriela Bořilová and Petr Maršálek
Keywords: biogenic amines, eviscerated pheasant, game, hygiene quality, storage

Biogenic amines are found in a large number of foodstuffs. Ingestion of a large quantity of biogenic amines in food may produce negative toxic symptoms in humans. Biogenic amine concentrations in meat are associated with the proliferation of contaminating microorganisms. An increasing concentration of biogenic amines serves as an indicator of the deteriorating hygiene quality … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

The effect of maintaining the cold chain on the shelf life of poultry products

Authors: Iva Steinhauserová, Irena Svobodová, Gabriela Bořilová and Radka Hulánková
Keywords: CPM, campylobacter spp., clostridium perfringens, l. monocytogenes

The microbiological quality of poultry products is dependent on a number of factors. The aim of this paper was to ascertain the influence of maintaining the cold chain on microbiological changes in three types of poultry products and their shelf lives. The samples were collected and tested on the day of production and on the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Inhibition of Listeria monocytogenes in minced beef by combined effect of oregano essential oil and caprylic acid

Authors: Radka Hulánková and Gabriela Bořilová
Keywords: natural antimicrobials, octanoic acid, origanum vulgare

Both oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials; their individual application in food is therefore limited. Their combined additive effect we proved previously in vitro. Following mixtures (v/w) were tested in minced lean beef inoculated with 6 strains of L. monocytogenes at concentration of 5 log cells/g: 0.25% of … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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