Volume 01/2016

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

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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…]

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

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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…]

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

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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…]

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

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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…]

The effect of transport stress on parameters determined in rabbit meat

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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…]

The occurrence of mycotoxins in feed and food

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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…]

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

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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…]

Other parameters of meat colour in the CIE system

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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…]

Canned meat products – 200 years in the services of mankind

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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…]

Selenium-enriched eggs as a functional food: a review

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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…]

Pharmacologically active substances in the aquatic environment

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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…]

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

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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…]

Ways of reducing the sodium content in meat products

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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…]