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MASO-INTERNATIONAL

Volume 01/2015

The classification of pig and bovine carcasses in the Czech Republic

Authors: Jan Katina, Pavel Trčka and Karel Uttendorfský
Keywords: SEUROP, carcass, cattle, classification, conformation, fatness, percentage of lean meat, pigs

A uniform system for the classification of pig and bovine carcasses has been used in the member states of the European Union (EU) since the 1980s. Besides the grading of carcasses in accordance with the prescribed scale, this system also aims at specifying the reference presentations of carcasses for individual species including corrective factors for … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The microbiological food safety control of meat and meat products at the State Veterinary Institute in Olomouc in 2010 – 2014

Authors: Jan Bardoň, Jarmila Ondrušková and Petr Ambrož
Keywords: escherichia coli, food safety, foodborne pathogens, listeria monocytogenes, meat and meat products, salmonella spp., staphylococcal enterotoxins, staphylococcus aureus

Meat and meat products are an important segment of the food chain for the majority of consumers in the Czech Republic. One of the main tasks of laboratory testing in this area is the safety of food and the raw materials used in its production. The aim is to protect the health of consumers from … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The use of NMR spectroscopy in analyses of selected characteristics of meat products

Authors: Ladislav Staruch, Marcel Mati, Peter Pipek and Krzysztof Surówka
Keywords: FT NMR, carnosine, free amino acids, sausages

Nuclear magnetic resonance (NMR) spectroscopy is a non-destructive and non-invasive analytical chemical technique that is also increasingly used in food chemistry. The method allows specification of a broad group of components in foodstuffs characterised by a simple or complex form of matrix, as in meat and meat products. While NMR studies on fresh meat are … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The effect of chilling and freezing on histological structure in slaughter poultry

Authors: Dávid Maženský, Jozef Nagy, Katarína Holovská and Slávka Flešárová
Keywords: chicken meat, food hygiene, histology, quality

This study focused on the evaluation of morphometric histological changes in the muscles of chicken carcasses before and after two types of cold treatment. Air-spray chilling and the IQF (individual quick freezing) method were used. The diameter of the muscle fibres in breast and thigh muscles was measured. A statistically highly significant increase (P < … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Physicochemical indicators of the quality of differentially gained rabbit meat

Authors: Ján Mačanga, Beáta Koréneková, Martina Brenesselová, Slavomír Marcinčák and Jozef Nagy
Keywords: lactic acid, malondialdehyde, meat, pH, rabbit

The aim of this study was to monitor physicochemical changes in the meat (thigh, back and shoulder) of hunted free-living rabbits and farmed rabbits during the process of post mortem aging. We monitored the concentration of lactic acid, the pH value and the amount of malondialdehyde as a secondary product of fat decomposition changes. The … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The effect of lamb genotype on growth, basic characteristics of carcass value and the chemical composition of meat

Authors: Jan Kuchtík, David Zapletal and Eliška Dračková
Keywords: carcass value, chemical composition of meat lambs, crossbreeds, growth

The aim of the study was to determine the effect of genotype on the growth, basic characteristics of carcass value and chemical composition of the Quadriceps femoris muscle in lambs reared under organic farming conditions. The experimental animals were 24 single male crossbred lambs. Three different genotypes of Suffolk-sired crossbreds were included in the experiment: … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Determination of meat quality by near-infrared spectroscopy

Authors: Michaela Králová, Zuzana Procházková, Alena Saláková, Josef Kameník and Lenka Vorlová
Keywords: dry matter, meat, moisture, near-infrared spectroscopy, protein

The aim was to determine total protein, pure protein, non-collagen muscle protein, dry matter and moisture (water) in pork meat using Fourier transform near-infrared reflectance spectroscopy (FT-NIRS). The spectra of samples (n = 54) were measured on an integrating sphere in the reflectance mode with a compression cell in a range of 10 000 to … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The influence of commercial type of steers on carcass and beef meat quality parameters

Authors: Eliška Dračková, Jan Šubrt and Radek Filipčík
Keywords: CIELAB system, beef meat, carcass, steers

The aim of this study was to evaluate the effect of steer breeds on carcass quality traits and selected indicators of nutritional quality (dry matter content, intramuscular fat content, protein content, ash content and meat colour parameters). A total of 27 steers were included in the experiment – 10 purebred Czech Fleckvieh (C) steers, 8 … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Monitoring of residues of hormonally active and prohibited substances in food materials of animal origin

Authors: Martina Rejtharová and Alfred Hera
Keywords: biological matrices, residues of hormonally active and prohibited substances

Hormonally active substances (e.g. anabolic steroids) and residues of pharmaceutical drugs prohibited from use in food-producing animals (e.g. chloramphenicol or metronidazole) are monitored in biological matrices (tissues, urine, blood plasma) as part of regular official tests for the presence of banned substances in animals intended for food production. Any such residua found in farm animals … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Macrominerals and trace minerals in rabbit meat after application of epicatechin and patulin

Authors: Anna Kalafová, Jozef Bulla, Ondřej Bučko, Mária Poláčiková, Katarína Zbyňovská, Jaroslav Kováčik, Monika Schneidgenová, Lubica Chrastinová, Lubomír Ondruška, Rastislav Jurčík and Marcela Capcarová
Keywords: epicatechin, macrominerals, patulin, rabbit meat, trace minerals

The goal of this study was to analyse the effect of the natural antioxidant epicatechin (E) and the mycotoxin patulin (P) on the content of minerals in the meat of rabbits. Adult female rabbits (n = 25) were randomly divided into 5 groups: control group C and experimental groups E1, E2, E3 and E4. Patulin … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Monitoring the freshness of meat: new possibilities

Authors: Tereza Škorpilová, Petr Pipek and Aleš Rajchl
Keywords: DART TOF-MS, freshness, metabolome profile

This paper investigates the use of the DART ionisation technique for meat freshness evaluation. Top round beef steak was cut into 50 g chunks and packed in a modified atmosphere. Five different extraction reagents were used for the extraction of low-molecule substances. The extracts were subsequently measured using the DART technique in combination with TOF-MS … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Selected characteristics of fresh meat and influencing factors: a review

Authors: Josef Kameník
Keywords: colour, myofibrils, pH, tenderness, water-holding capacity of meat

The basic characteristics of meat include its colour, water holding capacity and tenderness. These properties are influenced by the chemical composition of the meat (muscle), the proportions of different types of muscle fibres, the physical and chemical condition of the muscle, and the integrity of the internal structures of muscle fibres. The most important variables … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Histochemical detection of pea protein

Authors: Zdeňka Javůrková, Michaela Petrášová, Matej Pospiech and Bohuslava Tremlová
Keywords: histochemistry, microscopy, pea flour, plant proteins

The meat industry uses vegetable proteins as meat substitutes to reduce the price of its products. Some vegetable proteins, however, have allergenic effects. Efforts are therefore being made to replace such allergenic proteins with other vegetable proteins that are not classified as allergens by the legislation. The most commonly used include pea protein, though this … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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