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MASO-INTERNATIONAL

Author: Ján Mačanga

Monitoring physicochemical changes during the ageing of ostrich meat

Authors: Pavol Roba, Beáta Koréneková, Ján Mačanga, Pavlina Jevinová and Peter Popelka
Keywords: lactic acid, meat, ostrich, pH value

This work reports physicochemical changes during the ageing of ostrich meat at different temperatures. Thigh meat from the common ostrich (Struthio camelus) was bought from an ostrich farm in Staré (Slovak Republic). The meat was stored in fridges at two different temperatures (2 °C and 4 °C). Lactic acid concentrations were analyzed by an EA … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

The occurrence of mycotoxins in feed and food

Authors: Pavlina Jevinová, Pavol Roba, Peter Popelka, Monika Pipová, Peter Turek, Slavomír Marcinčák, Ján Mačanga and Jozef Nagy
Keywords: aflatoxins, fumonisins, mycotoxins, ochratoxin A, trichothecenes, zearalenone

Mycotoxins are secondary fungal metabolites, toxic to humans and animals. Toxigenic fungi often grow on edible plants, thereby contaminating food and feed. The most common mycotoxins are produced by the genera Fusarium, Aspergillus and Penicillium. While Fusarium species are plant pathogens producing mycotoxins (trichothecenes, fumonisins and zearalenone), before or after harvest, species of the genera … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Physicochemical indicators of the quality of differentially gained rabbit meat

Authors: Ján Mačanga, Beáta Koréneková, Martina Brenesselová, Slavomír Marcinčák and Jozef Nagy
Keywords: lactic acid, malondialdehyde, meat, pH, rabbit

The aim of this study was to monitor physicochemical changes in the meat (thigh, back and shoulder) of hunted free-living rabbits and farmed rabbits during the process of post mortem aging. We monitored the concentration of lactic acid, the pH value and the amount of malondialdehyde as a secondary product of fat decomposition changes. The … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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

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