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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]