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MASO-INTERNATIONAL

Volume 01/2016

Development of a method for analysis of tetracycline residues in cow’s milk by liquid chromatography/tandem mass spectrometry

Authors: František Buňka, Lucie Vydrová, Ludmila Zálešáková and Tomáš Šopík
Keywords: SPE, UPLC-MS/MS, food safety, tandem mass spectrometry, tetracycline, ultra performance liquid chromatography

An Ultra Performance Liquid Chromatography/tandem mass spectrometric (UPLC-MS/MS) multi-residue method for the simultaneous quantitative determination of tetracycline, chlortetracycline hydrochloride, oxytetracycline hydrochloride and doxycycline hydrochloride in milk has been developed in this work. Liquid-liquid extraction with trichloroacetic acid and McIlvaine buffer was used for the isolation of the selected residues from milk. The sample was centrifuged … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The shelf life of sausages produced from common carp meat (Cyprinus carpio L.)

Authors: Hana Buchtová and Ladislav Kašpar
Keywords: chemical parameter, fish, meat product, pork, storability

Vacuum-packed and unpacked control pork sausages and experimental samples of sausages with 45% common carp meat were stored for 30 days at 2 ± 2 °C. Physical (pH, aw) and chemical (ammonia, free fatty acid, peroxide value, thiobarbituric acid reactive substances) parameters were measured throughout the storage period (days of sampling 6, 9, 13, 16, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The meat of goat kids and lambs as a possible source of Toxoplasma gondii for consumers

Authors: Alena Lorencová, Jiří Lamka, Nikol Reslová, Lucie Škorpíková and Michal Slaný
Keywords: Toxoplasma gondii, lamb and kid meat, qPCR, serology, zoonosis

Toxoplasmosis is a worldwide zoonosis and the consumption of undercooked meat is a major risk factor for human infection. Antibodies to Toxoplasma gondii were found in 28.2% (11/39) and 27.8% (5/18) of home-slaughtered goat kids (n = 39) and lambs (n = 18) from four farms in the Czech Republic. The DNA of the parasite … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

A study of changes in the concentrations of tetracycline antibiotics in honey

Authors: Sandra Dluhošová, Lenka Kaniová, Ivana Borkovcová and Lenka Vorlová
Keywords: HPLC, chlortetracycline, oxytetracycline, solid - phase extraction, tetracycline

The work was focused on monitoring the stability of the tetracycline antibiotics oxytetracycline, tetracycline and chlortetracycline during sample processing and on optimising the analytical procedure for the determination of tetracycline antibiotics in honey. Stability was tested on standard solutions of tetracyclines in the most commonly used solvents – water, methanol and Na2EDTA-McIlvaine buffer (citrate phosphate … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The effect of transport stress on parameters determined in rabbit meat

Authors: Jana Jozefová, Eva Voslářová and Vladimír Večerek
Keywords: carcass yield, pH in meat, rabbits, transport

The quality of the rabbit meat transported to the slaughterhouse is influenced by a number of factors, such as transport duration, ambient temperature, noise, type of handling and the lairage holding period at the slaughterhouse. The individual factors are discussed in more detail and their impact on carcass yield, pH changes in the meat and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The occurrence of mycotoxins in feed and food

Authors: Pavlina Jevinová, Pavol Roba, Peter Popelka, Monika Pipová, Peter Turek, Slavomír Marcinčák, Ján Mačanga and Jozef Nagy
Keywords: aflatoxins, fumonisins, mycotoxins, ochratoxin A, trichothecenes, zearalenone

Mycotoxins are secondary fungal metabolites, toxic to humans and animals. Toxigenic fungi often grow on edible plants, thereby contaminating food and feed. The most common mycotoxins are produced by the genera Fusarium, Aspergillus and Penicillium. While Fusarium species are plant pathogens producing mycotoxins (trichothecenes, fumonisins and zearalenone), before or after harvest, species of the genera … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The relationship between mortality in dairy cows transported for slaughter and season of the year

Authors: Veronika Šímová, Vladimír Večerek, Eva Voslářová and Iveta Bedáňová
Keywords: ambient temperature, dairy cows, mortality, transport

The level of animal mortality connected with transport for slaughter is reflective of the standard of welfare provided to the transported animals. Increased mortality during transport may, therefore, be a sign of violation of the obligations imposed on breeders and hauliers by the valid legislation regulating the commercial transport of animals. The aim of this … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Other parameters of meat colour in the CIE system

Authors: Jana Doležalová, Petr Dvořák and Dionýz Maté
Keywords: CIELAB, CIELCh, determination of meat colour, ΔE parameter

Meat colour is the first criterion of the quality of meat or meat products rated by the consumer. This article considers the quantities ΔE, Cab* and hab which can be calculated from the chromaticity coordinates L*, a* and b* in the CIELAB system. The quantities Cab* and hab are more intuitive, because they correspond to … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Canned meat products – 200 years in the services of mankind

Authors: Josef Kameník
Keywords: F value, canned food production, thermal treatment, thermophilic spore-forming bacteria

The technology of production of canned products, namely a hermetically sealed container and the intensity of the thermal process, guarantee a high level of food safety for these meat products. Expansion of the production of canned meat products dates back to the first half of the last century. The period between the 1950s and 1980s … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Selenium-enriched eggs as a functional food: a review

Authors: Miroslava Fašiangová and Gabriela Bořilová
Keywords: antioxidant, egg, selenium, storage, supplementation

In the last few years, consumers have started to realize that an unbalanced diet can cause the disruption of their metabolism and serious health problems. In their effort to live more healthily, they are demanding food enriched with scarce nutrients. The results of various studies show that selenium–enriched eggs with a defined selenium content may … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Pharmacologically active substances in the aquatic environment

Authors: Radka Dobšíková, Jana Blahová, Marta Bartošková and Vlasta Stancová
Keywords: drugs, fish, negative impact, state of health

In recent decades, there has been an enormous increase in drug usage in human and veterinary medicine around the world. Drugs can enter the environment in parent form or as metabolic by-products; the primary source of contamination of the aquatic ecosystem is wastewater from hospitals and households. The purification technologies used in wastewater treatment plants … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Enterococcus spp. isolated from meat, meat products and the manufacturing environment

Authors: Ines Lačanin, Josef Kameník, Marta Dušková, Ondrej Šedo, Renáta Karpíšková and Zbyněk Zdráhal
Keywords: MALDI-TOF MS, enterococci, environment, meat

Enterococcus spp. is the most controversial group of lactic acid bacteria that have been ascribed a beneficial or detrimental role in food and feed. The aim of our study was to monitor the occurrence of Enterococcus spp. in collected samples of meat and meat products. Enterococci originated from 34 meat and meat product samples collected … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Ways of reducing the sodium content in meat products

Authors: Adam Skřivánek, Markéta Adamcová, Petr Pipek and Tereza Škorpilová
Keywords: meat products, reducing the sodium content, technological and organoleptic properties

Excessive intake of sodium has been criticised due to its negative influence on human health, and for that reason ways are being sought to reduce its content or replace it in foods. The objective of this study was to investigate the partial replacement of sodium chloride in meat products with potassium chloride and potassium lactate. … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

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