Sodium chloride is a traditional food additive that contributes to microbial stability, has a positive effect on the structure of meat products and is responsible for their salty taste. A number of negative effects on human health are, however, linked to excessive intake of sodium, for which reason various possibilities for reducing its intake are … [Read more…]
Clostridium botulinum, as an ubiquitous bacterium, may occur in a great many foods of both plant and animal origin. Spores of C. botulinum are present in soil, lakes and coastal waters, and occur widely in the digestive tract of fish and other animals. Their occurrence in foods represents a great risk to man. The phenomenon … [Read more…]
pH is one of the most important and most frequently measured physiochemical parameters in the meat industry, particularly with regard to shelf life and meat quality. A combination ion selective electrode (ISE) is used most often for this purpose. Ion-sensitive field-effect transistor technology (ISFET) is used in a newer type of pH electrode. This work … [Read more…]
The aim of this study was to evaluate the technological quality and colour of the meat of Czech Fleckvieh bulls. A total of 136 bulls were included in the experiment. Selected indicators of technological quality (water-holding capacity, pH value, area of Musculus longissimus thoracis (MLT) and muscle fibre diameter) and meat colour characteristics were evaluated … [Read more…]
A total of 1 554 945 head of cattle were transported for slaughter in the Czech Republic from 2009 to 2014, of which 1 935 (0.124%) died from causes connected with transport. Mortality rates in cattle differed statistically highly significantly (P < 0.01) according to the individual categories of cattle. The greatest mortality rate associated ... [Read more…]
The aim of this work was to assess methods for determining diastase activity in honey. Eight samples of honey from the retail network and 48 blends of honey with syrups (Apifood and Apivital) were tested using the Schade method and the Phadebas enzyme method. One of the eight samples of honey failed to meet the … [Read more…]
Structure, composition and quality are extremely important in the production of meat products, for which reason many additives that have a positive effect on the properties of meat products are used in meat production. The aim of this work was to verify the suitability of special PAS Calleja staining for the detection of selected hydrocolloids … [Read more…]
The Czech Republic and Sweden, as member states of the European Union, are subject to the universal European regulations covering the protection and welfare of animals that must be observed in these countries. Every country may, of course, adopt its own stricter regulations over and above these EU regulations. Research on animal farming and the … [Read more…]
This work reports physicochemical changes during the ageing of ostrich meat at different temperatures. Thigh meat from the common ostrich (Struthio camelus) was bought from an ostrich farm in Staré (Slovak Republic). The meat was stored in fridges at two different temperatures (2 °C and 4 °C). Lactic acid concentrations were analyzed by an EA … [Read more…]
Steak tartare is a dish made of thermally untreated ingredients, in this case meat, eggs and condiments. Serving it to consumers in catering establishments has been banned in the Slovak Republic since 2007. This ban is discriminatory on both businesses and consumers as steak tartare is offered to consumers in the neighbouring member states. The … [Read more…]
A system of protected brands of agricultural products and foodstuffs has existed in the EU since 1993. The goal of this project to analyse the acquisitions of protected brands of agricultural products and foodstuffs in the Czech Republic using the EU DOOR database. The Czech Republic was compared with other countries that joined the EU … [Read more…]
An elaboration of data from the slaughterhouse in Český Brod – Veterinary Hygiene Centre (VHC) from findings made during veterinary inspection following the slaughter of 851 911 pigs over the course of five years was done in this paper. Intravital findings on lungs and other organs, their development on the farm over the years and … [Read more…]