The development of the number of slaughtered heads of selected species of animals for slaughter has shown a steady decline in the case of cattle (including calves) and pigs since 1989. In contrast, the years 1989 to 1991 showed a very sharp drop in the case of sheep, and the latest years of the reference period demonstrate a … [Read more…]
Religious slaughter has always been a controversial and emotive subject from the viewpoint both of assuring animal welfare and of people’s cultural/religious rights. In practice, there is considerable variability in the approach taken to ritual slaughter, and no unambiguous and uniform approaches to its performance have been determined. This paper summaries the current legal situation … [Read more…]
Biogenic amines are found in a large number of foodstuffs. Ingestion of a large quantity of biogenic amines in food may produce negative toxic symptoms in humans. Biogenic amine concentrations in meat are associated with the proliferation of contaminating microorganisms. An increasing concentration of biogenic amines serves as an indicator of the deteriorating hygiene quality … [Read more…]
This work provides insights into the growth performance of the common pheasant (Phasianus colchicus L.) from the time of hatching until the age of 118 days and of carcass characteristics and the characteristics of edible organs and tissues in pullets and cockerels at the end of the fattening period. Results have demonstrated that the highest … [Read more…]
The aim of the experiment was to determine the influence of stocking densities on the quality of meat of the Czech White Rabbit breed. In the first group, rabbits were kept in pairs in cages measuring 40 x 50 x 43 cm, which constituted a concentration of 10 rabbits per m2. In the second group, … [Read more…]
The aim of this study was to compare the meat quality of pork meat from Czech Large White pigs divided into the different quality classes. The research was performed on chosen meat material selected from 144 pigs divided into RFN (n=74), PSE (n=66) and DFD (n=4). The focus was to study pH, electrical conductivity and … [Read more…]
This study aimed to evaluate differences in the chemical composition and sensory characteristics of the meat of bulls of the breeds Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh fattened under identical housing and nutritional conditions. The animals were slaughtered at an average weight of 657 ± 32.7 kg when they reached the age of 17 … [Read more…]
Packaging materials of meat products distributed on the market in the Czech Republic were analyzed for di-n-butyl phthalate and di-2-ethylhexyl phthalate. The upper part of the package, printed and unprinted parts, and the bottom sheet which serves as a base were analyzed. Thermally shapeable film containers for meat products contain dangerous phthalates, but the measured … [Read more…]
The quality of pork lard is closely related to several factors that affect the composition of fatty acids and therefore has a direct impact on the technological properties of the lard, especially the formation of soft lard, and causes problems during the production of dried sausages. A methodology of sampling lard from suppliers was developed, … [Read more…]
The paper provides an overview of selected instrumental methods for the evaluation of textural properties and color of meat and meat products. Among the most commonly used methods that evaluate these qualities are the Warner-Bratzler test, the puncture test, and the texture profile analysis. The color evaluation of meat and meat products is performed on … [Read more…]
Starches are an important natural constituent of many food commodities that significantly influence or determine their texture and functional properties. We find various types of starches in meat products, in this country primarily potato, maize and wheat starch and various forms of modifications of them. In this study, we examined the analysis of native and … [Read more…]
Antibiotics are commonly used to treat infectious diseases not only in humans, but also in animals. As a result of the use of antibiotics in food animals, however, the presence of residues of these drugs in animal tissues is inevitable and poses a potential threat to public health. In order to protect the public health, … [Read more…]
Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [Read more…]