Meat products or meat preparations play virtually no role for humans as a source of synthetic colorants. Of natural dyes, curcumin (E 100) in a maximum quantity of 20 mg/kg, cochineal (E 120) at a maximum dose of 100 mg/kg, carotenes (E 160a) with a limit of 20 mg/kg and paprika extract (E160c) with a … [Read more…]
The world production of beef, pork and poultry has increased by 260% over the last fifty years and now exceeds 320 million tons per year (in the carcass weight equivalent). The most dynamic was poultry, which is now the most mass-produced meat category with more than 118 million tons in 2017. The world’s largest poultry … [Read more…]
Regardless of the level of meat production in individual countries, a gradual decrease in the consumption of meat, especially beef and, to a lesser extent, pork, can be seen in Central and Eastern Europe, while consumption of poultry meat has increased over the last 25 years. Average consumption of poultry per capita in 2015 in … [Read more…]
The technology of production of canned products, namely a hermetically sealed container and the intensity of the thermal process, guarantee a high level of food safety for these meat products. Expansion of the production of canned meat products dates back to the first half of the last century. The period between the 1950s and 1980s … [Read more…]
Enterococcus spp. is the most controversial group of lactic acid bacteria that have been ascribed a beneficial or detrimental role in food and feed. The aim of our study was to monitor the occurrence of Enterococcus spp. in collected samples of meat and meat products. Enterococci originated from 34 meat and meat product samples collected … [Read more…]
The aim was to determine total protein, pure protein, non-collagen muscle protein, dry matter and moisture (water) in pork meat using Fourier transform near-infrared reflectance spectroscopy (FT-NIRS). The spectra of samples (n = 54) were measured on an integrating sphere in the reflectance mode with a compression cell in a range of 10 000 to … [Read more…]
The basic characteristics of meat include its colour, water holding capacity and tenderness. These properties are influenced by the chemical composition of the meat (muscle), the proportions of different types of muscle fibres, the physical and chemical condition of the muscle, and the integrity of the internal structures of muscle fibres. The most important variables … [Read more…]
The introduction of air-conditioned chambers has become an important factor in the area of quality control ensuring product standardisation and safety in the production of dry fermented sausages. The widespread use of starter cultures in the 1990s also made a contribution in this area. Critical control points alone cannot be relied on when the HACCP … [Read more…]
The co-extrusion process is a good alternative to the standard production of small-diameter comminuted meat products whose batter is filled into casings. The principle of the co-extrusion process takes advantage of the ability of sodium alginate to develop strong and elastic gels on exposure to calcium ions. This method can be used in the preparation … [Read more…]
The aim of this study was to detect psychrotrophic lactobacilli, to monitor the occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and pork ham, and to compare the results of the identification of bacteria by MALDI-TOF mass spectrometry and genus- and species-specific polymerase chain reaction (PCR). The samples (n = 23) came … [Read more…]
The aim of the study was to analyse lactic acid bacteria (LAB) in frankfurters with a finely comminuted batter after their packaging in a modified atmosphere (N2/CO2: 70/30) and subsequent storage for 21 days at 2 °C. Microbiological tests of the production plant environment for the presence of LAB and potential product contamination were also … [Read more…]
The carcass evaluation was performed on the carcasses of 60 pigs slaughtered at the age of 166 days. The carcasses were divided into two groups – 30 from surgically castrated pigs (SM) and 30 from immunocastrated (Improvac®) boars (IM). The average carcass weight of the SM group was 86.5 kg, as compared with 84.8 kg … [Read more…]
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…]
The EU legislation gives an extremely general definition of the term “meat products”. The national legislation of the individual member states specifies meat product groups and requirements for the raw materials used and the final products in more detail. In Central Europe, such regulatory system is particularly well defined in Austria. Meat products in Austria … [Read more…]
The microorganisms most commonly involved in meat spoilage are Pseudomonas spp., the Enterobacteriaceae family, lactic acid bacteria and the Brochothrix thermosphacta. The factors that are considered to have the main effect on the speed of spoilage and the shelf life of fresh meat are intrinsic factors (initial number of psychrotrophs present on the meat surface, … [Read more…]
Packaging materials of meat products distributed on the market in the Czech Republic were analyzed for di-n-butyl phthalate and di-2-ethylhexyl phthalate. The upper part of the package, printed and unprinted parts, and the bottom sheet which serves as a base were analyzed. Thermally shapeable film containers for meat products contain dangerous phthalates, but the measured … [Read more…]
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…]
Boar taint is caused by a high concentrations of two compounds: androstenone and skatole. The threshold value of androstenone is between 0.5 – 1.0 µg.g-1 of fat, and that of skatole 0.2 – 0.25 µg.g-1 of fat. Both substances affect each other; they have a synergistic effect. In the adipose tissue of boars, the concentration of androstenone … [Read more…]
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…]