• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Author: Ladislav Staruch

The use of NMR spectroscopy in analyses of selected characteristics of meat products

Authors: Ladislav Staruch, Marcel Mati, Peter Pipek and Krzysztof Surówka
Keywords: FT NMR, carnosine, free amino acids, sausages

Nuclear magnetic resonance (NMR) spectroscopy is a non-destructive and non-invasive analytical chemical technique that is also increasingly used in food chemistry. The method allows specification of a broad group of components in foodstuffs characterised by a simple or complex form of matrix, as in meat and meat products. While NMR studies on fresh meat are … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The effect of thermal processing of pork for institutional purposes

Authors: Ladislav Staruch and Marcel Mati
Keywords: beef, chemical composition, pork, poultry, thermal processing

Pork meat is an important source of protein for humans. With the exception of vitamin C, it contains almost all the vitamins (in particular vitamin B6, vitamin B12, riboflavin and niacin) or their pro-vitamins, and is also a valuable source of minerals (in particular phosphorus, potassium and zinc) (Murphy et al. 2011). Consumption of pork … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

The effects of thermal processing of beef for institutional food service purposes

Authors: Ladislav Staruch and Marcel Mati
Keywords: beef, chemical composition, cooking, obesity, roasting and frying, stewing

Beef is sometimes referred to as the “meat of the rich”, and there is some historical justification for this. Beef consumption can to some extent be considered an indicator of the purchasing power of the population. Since 1995, beef consumption in Europe has slumped by approximately 11%. Another significant fall of around 5% was caused … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

The quality of meat products – monitoring the content and type of protein in selected fermented meat products

Authors: Ladislav Staruch, Marcel Mati and Peter Gombita
Keywords: BEFFE, collagen, hydroxyproline, meat products, proteins

This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Search site

Current Issue

Current issue

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

Archive

Copyright © 2023 MASO-INTERNATIONAL.