Radka Hulánková – MASO-INTERNATIONAL

Comparison of organic and conventional chicken meat from the consumer’s perspective: production properties and sensory attributes

Authors: Fouad Ali Abdullah Abdullah and Radka Hulánková
Keywords: broiler meat, ecological system, panellists, prices, yield

The aim of this study was evaluation of the properties of chicken meat from organic and conventional rearing systems which are observable by the consumer. The production properties (weight and yield) of different cuts/portions and sensory attributes of fresh eviscerated carcasses were investigated. The breasts of conventional chicken showed a significantly higher weight and yield … [Read more…]

The occurrence of selected zoonoses associated with consumption of meat and meat products

Authors: Iva Steinhauserová, Gabriela Bořilová and Radka Hulánková
Keywords: campylobacteriosis, high-risk foodstuffs, listeriosis, monitoring of zoonoses, salmonellosis

Zoonoses are diseases that can be transmitted from animals to man, either directly or via contaminated food. They are an extremely large group of human diseases with an extremely serious medical and economic impact, for which reason great attention is devoted to monitoring the incidence of zoonoses and their causative agents. The individual EU member … [Read more…]

The effect of maintaining the cold chain on the shelf life of poultry products

Authors: Iva Steinhauserová, Irena Svobodová, Gabriela Bořilová and Radka Hulánková
Keywords: CPM, campylobacter spp., clostridium perfringens, l. monocytogenes

The microbiological quality of poultry products is dependent on a number of factors. The aim of this paper was to ascertain the influence of maintaining the cold chain on microbiological changes in three types of poultry products and their shelf lives. The samples were collected and tested on the day of production and on the … [Read more…]

Inhibition of Listeria monocytogenes in minced beef by combined effect of oregano essential oil and caprylic acid

Authors: Radka Hulánková and Gabriela Bořilová
Keywords: natural antimicrobials, octanoic acid, origanum vulgare

Both oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials; their individual application in food is therefore limited. Their combined additive effect we proved previously in vitro. Following mixtures (v/w) were tested in minced lean beef inoculated with 6 strains of L. monocytogenes at concentration of 5 log cells/g: 0.25% of … [Read more…]