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MASO-INTERNATIONAL

chicken meat

The effect of chilling and freezing on histological structure in slaughter poultry

Authors: Dávid Maženský, Jozef Nagy, Katarína Holovská and Slávka Flešárová
Keywords: chicken meat, food hygiene, histology, quality

This study focused on the evaluation of morphometric histological changes in the muscles of chicken carcasses before and after two types of cold treatment. Air-spray chilling and the IQF (individual quick freezing) method were used. The diameter of the muscle fibres in breast and thigh muscles was measured. A statistically highly significant increase (P < … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Problems of falsification and authentication of poultry meat

Authors: Josef Golian and Miloš Mašlej
Keywords: chicken meat, real-time PCR, species identification, turkey meat

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

The enterotoxigenic potential of Staphylococcus aureus bacteria isolated from various types of retail meat

Authors: Kateřina Koukalová, Ivana Koláčková and Renáta Karpíšková
Keywords: beef meat, chicken meat, pork meat, retail market, venison

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

The use of aconitase for the detection of frozen/thawed poultry meat

Authors: Tereza Škorpilová, Anna Šimoniová, Bo-Anne Rohlík and Petr Pipek
Keywords: aconitase, chicken meat, fresh, thawed

Ice crystals formed during the freezing process damage mitochondria in muscle tissues from which enzymes such as aconitase are released, and their activity may therefore serve as an indicator of previous meat freezing. Aconitase activity was investigated spectrophotometrically in the exudate released from meat samples during refrigerator and freezer storage. This method proved to be … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

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

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