The aim of this study was to find suitable methods for the homogenisation and isolation of nucleic acids from samples of raw and thermally or mechanically treated muscle tissue and various types of meat products and pet foods. The effect of various processing methods (high temperature, pressure, mechanical processing, and addition of other raw materials) … [Read more…]
The hepatitis E virus (HEV) is a causative agent of important infection in humans in European countries. Food-borne transmission appears to be the major pathway for human HEV infections in Europe, and domestic pigs, wild boar and probably deer are considered the main animal reservoirs of the HEV. For this reason, the European Food Safety … [Read more…]
The aim of this study was to monitor the antimicrobial activity of honey. The effects of 44 samples of honey (29 blossom honeys, 15 honeydew honeys) were tested using an agar dilution method on 65 bacterial strains (genera Staphylococcus, Streptococcus, Listeria, Klebsiella, Escherichia and Paenibacillus). All the samples of honey inhibited the growth of all … [Read more…]
Consumer acceptance of meat is strongly influenced by the sensory parameters of the final dish, and the cooking method has a great impact on these characteristics. The aim of the heat treatment of meat is the attainment of structural and chemical changes that make meat digestible and improve its sensory parameters. Conventional methods employed in … [Read more…]
The effect of hops (Humulus lupulus) on the quality of meat products was studied in connection with current demands for the wider usage of natural compounds in the food industry. Various additions of hop extracts were tested in heat-treated meat products under industrial conditions. The following technological properties were measured: colour (reflectance spectrophotometry), pH, water … [Read more…]
Wheat-fonio flour composites were blended in ratios of 97.5:2.5, 95:5 and 90:10 wt. % using commercial types of both cereal materials, thanks to which the dietary fibre content was elevated stepwise. The basic analytics of the tested composites were depicted by the Zeleny sedimentation test and the Falling Number test, the results of which were … [Read more…]
Cereal grains are a major source of dietary energy and nutrients worldwide. Gluten proteins from wheat (prolamins and glutelins) play a crucial role in the bakery industry. However, gluten also causes a negative response in a small subset of the population which suffers from coeliac disease. This is one reason for the incorporation of alternative … [Read more…]
Meat consumption has been increasing constantly, not only because of more habitants but increment in per capita consumption is also noticeable. Meat is a good source of highly quality proteins, iron, other nutrients and bioactive substances. At the same time there are some concerns about adverse influence of meat on human’s health. The biggest concerns … [Read more…]
The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB … [Read more…]
The breeding of edible insects is still a matter of peripheral interest in the Czech Republic, though its gradual development can be expected. The rearing of a large number of living organisms is associated with the production of waste and greenhouse gases. In this experiment, the production of greenhouse gases was determined in the species … [Read more…]
Regardless of the level of meat production in individual countries, a gradual decrease in the consumption of meat, especially beef and, to a lesser extent, pork, can be seen in Central and Eastern Europe, while consumption of poultry meat has increased over the last 25 years. Average consumption of poultry per capita in 2015 in … [Read more…]