Miroslav Jůzl – MASO-INTERNATIONAL

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…]

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…]