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MASO-INTERNATIONAL

Volume 01/2012

Prague ham: the past and the present

Authors: Jan Budig
Keywords: prague ham

Historical evidence indicates that already the Romans conserved rump on the boneby sea salt, and there are even coins in the shape of raw ham surviving from the daysof the Roman Empire under Emperor Augustus. The penetrationand diffusion of salt into meat has been, and still is, one of the basic flavoring andpreserving techniques for … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Current trends in monitoring Trichinella in slaughtered pigs

Authors: Břetislav Koudela and Bibiána Janáčková
Keywords: pork, pork meat, trichinellosis

Trichinellosis is a zoonotic disease caused by parasitic nematodes of the genus Trichinella. In recent decades, trichinellosis has been classified as an emerging or re-emerging infectious disease. According to the European Commission Regulation 2075/2005, which stipulates special provisions for official inspections of Trichinella in meat, samples are taken from carcasses of domestic pigs at slaughterhouses … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

The distribution of biogenic amines and polyamines in pheasant meat

Authors: Eva Standarová, Lenka Vorlová and Leo Gallas
Keywords: biogenic amines, enterobacteriaceae, escherichia coli, pheasant, storage

Biogenic amines are a natural component of living organisms, though in foodstuffs they are primarily indicators of the degradation of proteins. Their formation in meat is frequently seen in connection with the action of contaminating microorganisms during food storage. This study focuses on the influence of various conditions, intravital factors (slaughtered or hunted pheasants) and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Bovine meat and offal as a source of human exposure to cadmium in the Czech Republic

Authors: Jiří Drápal, Petr Hedbávný, Veronika Střechová and Kamil Šťastný
Keywords: bovine animals, cadmium, kidneys, trends

An evaluation of cadmium content in the muscle, liver and kidneys of young bovine animals (under two years of age) and cows was conducted in the Czech Republic during the period 1993-2010. The average cadmium content in the muscle of young bovine animals and cows was approximately the same (i.e. 0.007 and 0.008 mg.kg-1 wet … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Detection of counterfeit beef using real-time PCR

Authors: Radoslav Židek, Pavol Bajzík, Lenka Maršálková and Jozef Golian
Keywords: beef, real-time PCR

In recent years, along with the growing purchasing power of the population, there has been an increasing demand for quality meat products in which the dominant component should be only meat. Meat, in a broad sense, is defined as any edible animal part, including blood. However, if one wants to buy a quality meat product, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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 quality of meat products – monitoring the content and type of protein in selected fermented meat products

Authors: Ladislav Staruch, Marcel Mati and Peter Gombita
Keywords: BEFFE, collagen, hydroxyproline, meat products, proteins

This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

The effect of two genotypes on the dressing value of broiler rabbits

Authors: Lukáš Zita, Zdeněk Ledvinka, Ludmila Klesalová and Zuzana Bízková
Keywords: HYLA, HYPLUS, dressing out percentage, rabbit

The main product of rabbit breeding has always been and remains rabbit meat, which is one of the most valuable types of meat in terms of its composition. The objective of this study was to evaluate the effect of two different genotypes of broiler rabbit used in intensive production on the basic parameters of fattening … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

The meat yield of holstein bulls fattened as baby beef

Authors: Martina Vršková, Peter Polák and Emil Krupa
Keywords: calves, fattening baby-beef, fatty acids

This  work  evaluated  the  fattening  of  Holstein  bulls  to  300  kg  live  weight  (baby-beef). The trial included 27 Holstein bulls after finishing milk nutrition at an average live weight of 85.51  kg.  The  bulls  were  fed  water  and  a  granulated  feed  mixture  ad  libitum  (crude protein – 197.92 g.kg-1, fat – 26.10 g.kg-1, ME – … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Detection of amaranth as an additive in meat products using histochemical methods

Authors: Michaela Talandová, Kateřina Kašparová, Matej Pospiech and Bohuslava Tremlová
Keywords: amaranth flour, amaranth seeds, microscopic detection, staining, starch grains

This work deals with the microscopic characterisation of amaranth seed and amaranth flour in model meat products using histochemical methods. Amaranth is used as an additive in meat products. Grit made of crude amaranth seeds had a positive effect on water-holding capacity of stuffing and allowed a reduction to cooking losses in cans. This improved … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Impact of using vaccination with Improvac® on boar taint, carcass composition and meat quality

Authors: Jim Allison and Jaroslav Kratochvíl
Keywords: boar taint, carcass quality, immunological castration, improvac, primal cut yields

Boar taint is traditionally controlled by physical castration early in life, but animal welfare concerns are likely to lead to an end to the practice in Europe by 2018, and even apart from the welfare consideration there are major disadvantages in terms of animal health and productivity. Improvac represents an alternative to physical castration and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Boar taint

Authors: Josef Kameník and Jaroslav Kratochvíl
Keywords: androstenone, castration, sensory assessment, skatole

Boar taint is caused by a high concentrations of two compounds: androstenone and skatole. The threshold value of androstenone is between 0.5 – 1.0 µg.g-1  of fat, and that of skatole 0.2 – 0.25 µg.g-1  of fat. Both substances affect each other; they have a synergistic effect. In the adipose tissue of boars, the concentration of androstenone … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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