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MASO-INTERNATIONAL

Author: Iva Steinhauserová

The role of enzymes in honey

Authors: Matej Tkáč, Lenka Vorlová, Lenka Kaniová, Sandra Dluhošová and Iva Steinhauserová
Keywords: diastase activity, electrical conductivity, hydroxymethylfurfural, moisture content

This study focused on the analysis of diastase activity, hydroxymethylfurfural, moisture content and electrical conductivity in honey samples from stores in Brno. We collected and analysed 34 honey samples. We proceeded in accordance with the “Harmonised Methods of the International Honey Commission” (Bogdanov 2009). Three of the blossom honey samples were labelled “Czech Honey”. Of … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

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

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 evaluation of sensory properties of mature beef meat

Authors: Iva Steinhauserová, František Ježek and Václav Nečada
Keywords: dry aging, juiciness, meat colour, tenderness, texture wet aging

Selected cuts of beef meat were evaluated – wing rib, top sirloin and flank – and their sensory properties compared during aging (30 days and 60 days). Measurement of the maximum Warner– Bratzler shear force determined that the meat became softer during aging, though this softening was not identical for all meat cuts tested. The … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

Dry heat treated meat product Vysočina

Authors: Alena Saláková, Josef Kameník, Zdeněk Pavlík and Iva Steinhauserová
Keywords: fat, instrumental analysis, pure muscle protein, sensory analysis, sodium chloride, water activity

The Vysočina sausage belongs to the category of dry heat treated meat products. The Czech legislation lays down qualitative requirements for this product, including a minimum content of pure muscle protein and a maximum content of fat. This study presents an analysis of 20 samples of Vysočina sausage from four different producers. Five different batches … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

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 Food Research, Safety and Training Network (FRST-NET) initiative, step one: Issues relevant for meat safety assurance at abattoir level

Authors: Sava Buncic, Iva Steinhauserová, Frans Smulders, Peter Paulsen, Peggy Braun, Thiemo Albert and Ladislav Steinhauser
Keywords: abattoir, food hygiene, food safety, foodborne pathogens, meat

Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [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

The use of extract from blue grapes in the manufacturing of dry sausages

Authors: Alena Saláková, Zdeněk Pavlík, Josef Kameník, Zdeněk Čech and Iva Steinhauserová
Keywords: colour, dry fermented sausage, dry non-fermented sausages, grape extract, lipid oxidation

The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

The effect of soluble collagen on the texture of fallow deer meat

Authors: Petr Dominik, Zdeněk Pavlík, Iva Steinhauserová, Alena Saláková, Hana Buchtová and Ladislav Steinhauser
Keywords: farmed fallow deer, meat collagen, texture

The aim of this study was to evaluate the effect of soluble collagen on the texture of farmed fallow deer (Dama dama) meat. We evaluated two parts of the body (leg – Musculus gluteus medius, and shoulder – Musculus triceps brachii). The total content of collagen and soluble collagen and the texture parameters of selected … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

Improving the nutritional value of meat products by the addition of polyunsaturated fatty acids and natural antioxidants

Authors: Zdeněk Pavlík, Alena Saláková, Josef Kameník, Petr Dominik and Iva Steinhauserová
Keywords: PUFAs, TBAR, dry fermented sausage, dry non-fermented sausages, meat products, natural antioxidant, oxidative stability

The study involved samples of meat products enriched with unsaturated fatty acids and a natural antioxidant. After performing the basic physical, chemical, and sensory analyses, the oxidation processes were monitored by checking (TBARS) thiobarbituric acid reactive substances scores. The samples were not significantly different in terms of quality parameters, but definite differences were noted in … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

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