Pork meat is an important source of protein for humans. With the exception of vitamin C, it contains almost all the vitamins (in particular vitamin B6, vitamin B12, riboflavin and niacin) or their pro-vitamins, and is also a valuable source of minerals (in particular phosphorus, potassium and zinc) (Murphy et al. 2011). Consumption of pork … [Read more…]
Cooked meat products are among the oldest meat products made by man. They used to be made primarily in the winter months. Headcheese, white pudding, blood sausages and jellied meats are made principally from pig’s head, skin, flank, knuckle and trotters, offal, stock, blood and other ingredients. These products are appropriately seasoned with various seasonings … [Read more…]
The introduction of air-conditioned chambers has become an important factor in the area of quality control ensuring product standardisation and safety in the production of dry fermented sausages. The widespread use of starter cultures in the 1990s also made a contribution in this area. Critical control points alone cannot be relied on when the HACCP … [Read more…]
An increasing pressure has been exerted on the food price by the distribution chains and consumers who still buy food primarily according to price, in recent years. On the other hand, we are also seeing increasing media campaigns for food of high quality. Producers are being forced to a greater or lesser extent, to process … [Read more…]
The consistency of meat products is an important qualitative feature. Additives that are not always acceptable to consumers are often used to alter consistency, for which reason the possible application of animal protein in the form of skin emulsion (SE) was tested. Two cooked meat products were used to test the application of skin (collagen) … [Read more…]
The monitoring of the detection kits designed to authenticate chicken and turkey meat turned out that only the first detection kit (primers and TaqMan probe designed to detect the presence of chicken meat) is sufficiently specific and sensitive, but only to 30th cycle of reactions. A reliable level detection of chicken at 100 to 0.01% … [Read more…]
The aim of this study was to examine muscle tissue (back muscle, leg) from mouflon reared in selected game enclosures in the Czech Republic for the presence of the causative agent of paratuberculosis (Mycobacterium avium subsp. paratuberculosis; MAP). Faecal and muscle tissue samples were collected to determine the current state of health of the animals. … [Read more…]
Staphylococcus aureus produces a variety of toxins, some of which may cause staphylococcal intoxication. The aim of this study was to isolate S. aureus bacteria from samples of raw meat from the retail market in the Czech Republic and to determine the prevalence of genes encoding the production of staphylococcal enterotoxins in them. On the … [Read more…]
Enterococci are an important part of the microflora of foods of animal origin. Their effects may be either positive (probiotic action, production of flavour compounds during food ripening) or negative (production of biogenic amines, antibiotic resistance, biofilm formation). The aim of this work was to determine resistance to different concentrations of thyme essential oil and … [Read more…]
The aim of this study was to determine the occurrence and quantity of Mycobacterium avium subsp. avium (M. a. avium) in lymph nodes and diaphragm pillars in samples taken from naturally infected pigs intended for consumption. A post-mortem analysis was performed on 40 pigs, and tuberculoid changes to the lymph nodes found in 17 of … [Read more…]
This paper presents the results of testing and assessment of total mercury (Hg) content in meat, liver and kidneys of cattle and pigs in the Czech Republic in the years 2010 – 2013. The results document increasing Hg concentrations in kidneys depending on the livestock age. Download full article Mercury content in the meat and … [Read more…]
This paper describes the composition of four products from the group meat preparations and four products from the group partially heat-treated meat preparations. Their composition was determined microscopically with the use of histological staining. The level of damage to skeletal muscle was determined using Calleja staining. Hematoxylin-Eosin staining was used for the description of product … [Read more…]
The occurrence of cadmium (Cd) and lead (Pb) from industrial emissions was determined in the muscle and liver of cattle from agricultural farms near an industrial plant in Eastern Slovakia. In this study, cows were slaughtered and the concentrations of Cd and Pb analysed by the Unicam Solar 939 atomic absorption spectrometer. The highest levels … [Read more…]