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MASO-INTERNATIONAL

Author: Miroslav Jůzl

Comparison of selected nutrients for meat products with information on packaging

Authors: Markéta Piechowiczová, Veronika Švehlová and Miroslav Jůzl
Keywords: chemical analysis, ham, labeling, meat products, salt

The aim of the work was to analyze selected meat products, determine the content of selected nutrients and compare them with the data on the packaging. Nutrients that significantly affect the nutritional value of meat products have been selected for analysis. Total protein, fat and salt content was determined in each product. Due to the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2019

Dynamic changes of selected microbiological and physical parameters in fresh jointed beef

Authors: Libor Kalhotka, Miroslav Jůzl, Simona Plevová and Maria Gabriela Villagomez Gutierrez
Keywords: CIELAB, discolouration, lightness, pH, shelf life of meat

During the performance of microbiological analyses, important groups of microorganisms whose action may have a significant influence on the quality of chilled beef meat stored aerobically and vacuum-packed were monitored in samples of beef on days 1, 3, 7 and 14. Samples of beef rump (musculus semimembranosus) and sirloin (musculus longissimus thoracis et lumborum) from … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

The relationship between colour and other meat quality traits in Czech Large White pigs

Authors: Miroslav Jůzl, Hana Šulcerová, Tomáš Gregor, Tomáš Urban, Pavla Chalupová, Taťana Sedláčková, Kateřina Kaplanová and Filip Weisz
Keywords: CIELAB, carcass, conductivity, lightness, overall acceptability, pork, post mortal changes

The aim of this study was to compare the meat quality of pork meat from Czech Large White pigs divided into the different quality classes. The research was performed on chosen meat material selected from 144 pigs divided into RFN (n=74), PSE (n=66) and DFD (n=4). The focus was to study pH, electrical conductivity and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

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

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