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MASO-INTERNATIONAL

Author: Michaela Talandová

The optimisation of the bone fragment content determination in histological sections

Authors: Matej Pospiech, Bohuslava Tremlová, Martina Eliášová and Michaela Talandová
Keywords: bones, histochemistry, histology, mechanically reclaimed meat, mechanically separated meat, shattered bone

This article describes the optimisation of the histological procedure for the analysis of bone tissue in meat products as evidence of mechanically separated meat (MSM). The results of the analysis of ten products show differences in the interpretation of results between the method of determining the number of bone fragments on ten sections and the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

Immunofluorescent detection of soya protein in frankfurters

Authors: Michaela Talandová, Matej Pospiech and Bohuslava Tremlová
Keywords: allergens, fluorescence methods, foodstuff, immunohistochemistry, meat

This work aimed to verify the conformity between the detection of soya protein using the immunofluorescence method and the manufacturer’s declaration of the presence of soya protein in frankfurters purchased from the retail network. Thirty-two samples were tested. These samples were selected with a view to the presence of soya protein declared by the producer … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

Detection of amaranth as an additive in meat products using histochemical methods

Authors: Michaela Talandová, Kateřina Kašparová, Matej Pospiech and Bohuslava Tremlová
Keywords: amaranth flour, amaranth seeds, microscopic detection, staining, starch grains

This work deals with the microscopic characterisation of amaranth seed and amaranth flour in model meat products using histochemical methods. Amaranth is used as an additive in meat products. Grit made of crude amaranth seeds had a positive effect on water-holding capacity of stuffing and allowed a reduction to cooking losses in cans. This improved … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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

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