The cholesterol content in fish meat was determined. The samples came from a market network of the Czech Republic in a range of commonly available freshwater and saltwater fish. Assessment was carried out using reverse phase liquid chromatography with an isocratic elution system. The cholesterol content in fish meat was varied considerably and differed depending … [Read more…]
The aim was to monitor the course of chemical changes (total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, malondialdehyde content) in fresh chilled and deep-frozen muscle tissue of 4 commercially important marine fish (Sparus aurata, Dicentrarchus labrax, Scomber scombrus, Salmo salar). The results of our own laboratory tests are included. Download full article … [Read more…]
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…]
The aim of this study was investigate the effect of castration on performance, carcass traits and meat quality of the terminal cross breed (BUxL)x(PnxH) and (BUxL)x(PnxD) on the organic system. From the results of the comparative study conducted under realistic conditions on a certified organic farm, it can be deduced that the trend of boar … [Read more…]
Cathepsin L (CTSL) affects the proteolytic system of meat in pigs. Moreover, this gene belongs to the candidate genes for economically important traits in pigs. The objective of this study was to test the influence of mutation AJ315771:g.143C > T in the CTSL gene on qualitative and quantitative traits in pigs. The association analysis performed … [Read more…]
In most parts of the world, male pigs that are destined for the market are physically castrated soon after birth in order to reduce the risk of boar taint. However, entire male pigs are more feed efficient and deposit less fat than barrows, particularly at heavy slaughter weights. A welfare– friendly alternative to physical castration … [Read more…]
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…]
The article describes couple of microscopy methods which can be used for analysis of raw materials and foodstuffs. Specifically, the article discusses microscopy as it relates to foodstuffs of animal origin, and its considerable potential, especially for studies involving meat products. There are many ways of processing and preparing samples for microscopic examinations today, paralleled … [Read more…]
The aim of this study was to monitor the frequency of lactobacilli in ready-to-eat meat products and to determine the species and the antimicrobial susceptibility. Identification of suspect isolates was investigated in this work by polymerase chain reaction. A total of 148 samples of meat products were examined, and lactobacilli were detected in 107 samples … [Read more…]
The aim of this work was to analyze the microbiological quality of cooked meat products (ham salami and Spiš sausages) over their storage period. The analyses were focused on the determination of total viable counts of microorganisms, Enterobacteriaceae and coliforms. The results showed that the maximum growth of microorganisms occurred on storage day 21 (ham … [Read more…]
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…]
The aim of this study was to determine the number of coagulase-positive staphylococci (Staphylococcus aureus) using the automated TEMPO STA system on samples of the Vysočina- type of heat-treated dry salami stored at 2 different temperatures and to detect the presence of SEA with the MiniVIDAS device. These samples were inoculated with a known strain … [Read more…]
Swabs taken from slaughtered pigs, raw porcine meat, liver, and ready-to-eat meat products from the retail market were analysed for the presence of Salmonella spp. Of 163 swabs from slaughtered pigs 8 were positive, of 122 samples of raw pork and minced meat none were positive, and of 72 liver samples 5 were positive for … [Read more…]