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MASO-INTERNATIONAL

Author: Irena Svobodová

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

Taeniosis remains a threat

Authors: Irena Svobodová and Jana Juránková
Keywords: cysticercus, inspection, meat, prevention, taenia saginata, taenia solium

Taeniosis recorded in the last months belongs to zoonotic diseases. Consumption of raw or undercooked pork and beef has a key role in its development. This article sumarizes main characteristic of tapeworms, their life cycle, survival of cysticerci in cattle and pig tissues and preventive measures which significantly reduce the risk for final consumers. Download … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

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

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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