Václav Pohůnek – MASO-INTERNATIONAL

Assessment of the processing of frozen meat in the production of meat products

Authors: Václav Pohůnek, Peter Hrubý, Rudolf Ševčík and Bronislav Smolka
Keywords: meat defrosting, microwave heating, radiofrequency heating, thawing

An increasing pressure has been exerted on the food price by the distribution chains and consumers who still buy food primarily according to price, in recent years. On the other hand, we are also seeing increasing media campaigns for food of high quality. Producers are being forced to a greater or lesser extent, to process … [Read more…]

Calculation of the meat content in meat products

Authors: Rudolf Ševčík, Václav Pohůnek, Aleš Raichl and Jan Pivoňka
Keywords: labelling of meat products, meat content, meat for production

Analytic investigation of the meat content as a constituent of meat products is described in the legislation and is based on determination of the nitrogen content in the given meat product and subsequent deduction of all non-protein sources. The given calculation must consider the maximum “permitted” content of fat and connective tissue in skeletal muscle. … [Read more…]