• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

chemical composition

Chemical composition, nutritional value and antioxidant properties of crabapples

Authors: Srđan Ljubojević, Goran Vučić, Ladislav Vasilišin, Nataša Lakić-Karalić, Ana Velimir and Ivan Samelak
Keywords: antioxidant properties, chemical composition, crabapples, nutritional value

The aim of this study was to determine the chemical composition, nutritional value and antioxidant properties of three crabapples: Malus `Pink Perfection` Malus `Royalti` and Malus x zumi `Golden Hornet`, with distinctive appearance characteristics. Subjects of the analysis were fresh fruits and juice obtained from the last one by steam extractor. Crabapples were taken from … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2019

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 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

Search site

Current Issue

Current issue

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

Archive

Copyright © 2022 MASO-INTERNATIONAL.