This article describes the optimisation of the histological procedure for the analysis of bone tissue in meat products as evidence of mechanically separated meat (MSM). The results of the analysis of ten products show differences in the interpretation of results between the method of determining the number of bone fragments on ten sections and the … [Read more…]
The Regional Veterinary Administration of South Bohemian Region, the State Veterinary Administration, performed a monitoring procedure within the framework of an emergency inspection in December 2012 focusing on the presence of radionuclides in wild boar meat. Samples of game were collected in all districts of the South Bohemian Region. This special inspection resulted in confirmation … [Read more…]
Crocodiles reared on farms in the Czech Republic, with the exception of crocodiles kept in zoological gardens and crocodiles kept for other special-interest non-commercial purposes, can be used for commercial and gastronomic purposes. This is consistent with the current trend of globalisation and demand for exotic foods. Their processing must, however, be resolved in legislative … [Read more…]
The aim of this study was to compare the meat yield and meat quality of Standard nutria with that of the purebred Czech White rabbit breed. Twenty nutrias were fattened to 8 months of age, and 36 rabbits to 90 days of age, under defined conditions. They were fed complete feed mixtures specific for each … [Read more…]
The aim of this study was to compare meat yield and physical meat properties in two genotypes of goose, i.e. the Czech goose (CG) and the Novohradská goose (NG), in dependence on sex. Slaughter analysis and evaluation of meat quality were conducted at the age of 56 days in 32 goslings (8 of each genotype … [Read more…]
The carcass evaluation was performed on the carcasses of 60 pigs slaughtered at the age of 166 days. The carcasses were divided into two groups – 30 from surgically castrated pigs (SM) and 30 from immunocastrated (Improvac®) boars (IM). The average carcass weight of the SM group was 86.5 kg, as compared with 84.8 kg … [Read more…]
Selected cuts of beef meat were evaluated – wing rib, top sirloin and flank – and their sensory properties compared during aging (30 days and 60 days). Measurement of the maximum Warner– Bratzler shear force determined that the meat became softer during aging, though this softening was not identical for all meat cuts tested. The … [Read more…]
This work aimed to verify the conformity between the detection of soya protein using the immunofluorescence method and the manufacturer’s declaration of the presence of soya protein in frankfurters purchased from the retail network. Thirty-two samples were tested. These samples were selected with a view to the presence of soya protein declared by the producer … [Read more…]
Just as no social event in the Czech Republic or Slovakia can do without sausages, it is hardly possible to organise similar events in Germany without offering Bratwurst. The number of Bratwurst varieties available on the market is as high as the total number of sausage varieties that can be found in the Czech Republic. … [Read more…]
The Vysočina sausage belongs to the category of dry heat treated meat products. The Czech legislation lays down qualitative requirements for this product, including a minimum content of pure muscle protein and a maximum content of fat. This study presents an analysis of 20 samples of Vysočina sausage from four different producers. Five different batches … [Read more…]
The EU legislation gives an extremely general definition of the term “meat products”. The national legislation of the individual member states specifies meat product groups and requirements for the raw materials used and the final products in more detail. In Central Europe, such regulatory system is particularly well defined in Austria. Meat products in Austria … [Read more…]