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MASO-INTERNATIONAL

Author: Jozef Nagy

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

The effect of chilling and freezing on histological structure in slaughter poultry

Authors: Dávid Maženský, Jozef Nagy, Katarína Holovská and Slávka Flešárová
Keywords: chicken meat, food hygiene, histology, quality

This study focused on the evaluation of morphometric histological changes in the muscles of chicken carcasses before and after two types of cold treatment. Air-spray chilling and the IQF (individual quick freezing) method were used. The diameter of the muscle fibres in breast and thigh muscles was measured. A statistically highly significant increase (P < … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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 1/2017
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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