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…]
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 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…]