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MASO-INTERNATIONAL

beef

Current production of meat in selected countries of the world and in the EU

Authors: Josef Kameník
Keywords: beef, foreign trade, pork, poultry

The world production of beef, pork and poultry has increased by 260% over the last fifty years and now exceeds 320 million tons per year (in the carcass weight equivalent). The most dynamic was poultry, which is now the most mass-produced meat category with more than 118 million tons in 2017. The world’s largest poultry … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2019

Evaluation of the technological quality and colour of the meat of Czech Fleckvieh bulls

Authors: Eliška Dračková and Radek Filipčík
Keywords: CIELAB system, beef, carcass, muscle fibre diameter, water-holding capacity

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

The effect of thermal processing of pork for institutional purposes

Authors: Ladislav Staruch and Marcel Mati
Keywords: beef, chemical composition, pork, poultry, thermal processing

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

The influence of commercial type of heifers on carcass and beef quality parameters

Authors: Eliška Dračková, Jan Šubrt and Radek Filipčík
Keywords: CIELAB system, beef, carcass, heifers

The aim of this study was to determine the influence of the commercial type of heifers on the quality parameters of the carcass and selected qualitative nutritional indicators in beef meat (content of dry matter, intramuscular fat, protein, ash and meat colour parameters). Sixty-six heifers were selected for the experiment – 24 purebred Czech Fleckvieh … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

The effects of thermal processing of beef for institutional food service purposes

Authors: Ladislav Staruch and Marcel Mati
Keywords: beef, chemical composition, cooking, obesity, roasting and frying, stewing

Beef is sometimes referred to as the “meat of the rich”, and there is some historical justification for this. Beef consumption can to some extent be considered an indicator of the purchasing power of the population. Since 1995, beef consumption in Europe has slumped by approximately 11%. Another significant fall of around 5% was caused … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

The chemical composition and sensory characteristics of meat from Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh bulls

Authors: Daniel Bureš and Luděk Bartoň
Keywords: beef, breeds, bulls, chemical composition, sensory characteristics

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

Detection of counterfeit beef using real-time PCR

Authors: Radoslav Židek, Pavol Bajzík, Lenka Maršálková and Jozef Golian
Keywords: beef, real-time PCR

In recent years, along with the growing purchasing power of the population, there has been an increasing demand for quality meat products in which the dominant component should be only meat. Meat, in a broad sense, is defined as any edible animal part, including blood. However, if one wants to buy a quality meat product, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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