collagen – MASO-INTERNATIONAL

The effect of the addition of skin emulsion to the quality of cooked meat products

Authors: Veronika Ovísková and Ludmila Prokůpková
Keywords: collagen, colour, consistency, ham, liver pâté, skin emulsion

The consistency of meat products is an important qualitative feature. Additives that are not always acceptable to consumers are often used to alter consistency, for which reason the possible application of animal protein in the form of skin emulsion (SE) was tested. Two cooked meat products were used to test the application of skin (collagen) … [Read more…]

The quality of meat products – monitoring the content and type of protein in selected fermented meat products

Authors: Ladislav Staruch, Marcel Mati and Peter Gombita
Keywords: BEFFE, collagen, hydroxyproline, meat products, proteins

This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the … [Read more…]