• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Author: Zdeněk Pavlík

Dry heat treated meat product Vysočina

Authors: Alena Saláková, Josef Kameník, Zdeněk Pavlík and Iva Steinhauserová
Keywords: fat, instrumental analysis, pure muscle protein, sensory analysis, sodium chloride, water activity

The Vysočina sausage belongs to the category of dry heat treated meat products. The Czech legislation lays down qualitative requirements for this product, including a minimum content of pure muscle protein and a maximum content of fat. This study presents an analysis of 20 samples of Vysočina sausage from four different producers. Five different batches … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

The use of extract from blue grapes in the manufacturing of dry sausages

Authors: Alena Saláková, Zdeněk Pavlík, Josef Kameník, Zdeněk Čech and Iva Steinhauserová
Keywords: colour, dry fermented sausage, dry non-fermented sausages, grape extract, lipid oxidation

The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

The effect of soluble collagen on the texture of fallow deer meat

Authors: Petr Dominik, Zdeněk Pavlík, Iva Steinhauserová, Alena Saláková, Hana Buchtová and Ladislav Steinhauser
Keywords: farmed fallow deer, meat collagen, texture

The aim of this study was to evaluate the effect of soluble collagen on the texture of farmed fallow deer (Dama dama) meat. We evaluated two parts of the body (leg – Musculus gluteus medius, and shoulder – Musculus triceps brachii). The total content of collagen and soluble collagen and the texture parameters of selected … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

Improving the nutritional value of meat products by the addition of polyunsaturated fatty acids and natural antioxidants

Authors: Zdeněk Pavlík, Alena Saláková, Josef Kameník, Petr Dominik and Iva Steinhauserová
Keywords: PUFAs, TBAR, dry fermented sausage, dry non-fermented sausages, meat products, natural antioxidant, oxidative stability

The study involved samples of meat products enriched with unsaturated fatty acids and a natural antioxidant. After performing the basic physical, chemical, and sensory analyses, the oxidation processes were monitored by checking (TBARS) thiobarbituric acid reactive substances scores. The samples were not significantly different in terms of quality parameters, but definite differences were noted in … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

Search site

Current Issue

Current issue

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

Archive

Copyright © 2025 MASO-INTERNATIONAL.