This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by … [Read more…]
A total of 460 raw goat colostrum samples (424 native, 36 lyophilised) from Czech ecological farms were analysed during the years 2012 – 2015. The aim of this study was to determine the microbial safety of goat colostrum in the Czech Republic (the presence of Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli (STEC), methicillin-resistant … [Read more…]
Food fraud of meat species is becoming a widespread problem. Statistics show that food fraud of meat is on the rise. This study focuses on the possible authenticity of horse meat and gadoid fish using the polymerase chain reaction. The presence of horse meat was determined in 7 samples of beef meat products (9.2%). Analysis … [Read more…]
Totally eight samples of selected cooked sausages (A, B, C, D, E, F, G and H) selected at random from the retail network in the Czech Republic were evaluated in this study. Evaluation was performed in a sensory laboratory by 64 students from the University of Veterinary and Pharmaceutical Sciences in Brno using unstructured graphic … [Read more…]
Moisture sorption isotherm is a valuable tool for food scientists and technologists because it can be used to predict potential changes in food stability. It can be used for storing method determination, packaging selection and ingredient selection. Moisture sorption isotherm of foods shows the equilibrium relationship between water activity and moisture content of the food … [Read more…]
Lipid oxidation is currently one of the greatest economic problems facing the meat industry. It is one of the main causes of deterioration in the quality of meat and meat products during their storage and processing. Meat oxidation causes discoloration, the development of off-flavour, the formation of toxic compounds, reduced shelf life and nutrient losses. … [Read more…]
This paper considers the amount of specified risk material (SRM) that is produced during the slaughter of cattle and whose complete removal and non-hazardous disposal represents a fundamental step in ensuring the safety of the food and feed chain in relation to the risk of bovine spongiform encephalopathy (BSE). SRM was obtained and weighed at … [Read more…]
Primary and secondary school students and university students (n = 389) were asked to complete a questionnaire focusing on their preferences concerning the consumption of meat. The results show that there are relatively large differences in the preference for individual kinds of meat depending on age and gender. While university students showed a comparable preference … [Read more…]
Glutamic acid was discovered in 1866 and its taste properties and those of its salts were described in 1907. Its salts soon began to be used as food flavourings as they are characterised by a unique taste different from sweet, salty, sour and bitter. Their flavour has been described by the Japanese word umami which … [Read more…]
This paper presents the results of testing for residues of malachite green (MG) and its leucoform (LMG) in freshwater fish in the Czech Republic in the years 2012 – 2014 and a comparison with other EU states (results for 2012). A total of 260 samples of fish were tested. Thirty-two samples (12.31%) had a measurable … [Read more…]
The Listeria monocytogenes (Lm) is repeatedly identified in ready-to-eat foods. Analyses performed on samples taken during state inspections showed unsatisfactory results in 1.8% of cases. Totally 2% of analyses performed on samples taken by food industry operators showed unsatisfactory results. The greatest contamination was found in sea fish (10.8%), followed by delicatessen products (3.4%), meat … [Read more…]
Climate change has already been seen to have had an impact on the safety of food of plant and animal origin in Europe. Intensive monitoring has recently been performed on the effects of climate change and global warming on the occurrence and distribution of toxigenic microfungi (moulds), producers of aflatoxins (e.g. Aspergillus flavus), ochratoxin A … [Read more…]