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MASO-INTERNATIONAL

colour

Selected characteristics of fresh meat and influencing factors: a review

Authors: Josef Kameník
Keywords: colour, myofibrils, pH, tenderness, water-holding capacity of meat

The basic characteristics of meat include its colour, water holding capacity and tenderness. These properties are influenced by the chemical composition of the meat (muscle), the proportions of different types of muscle fibres, the physical and chemical condition of the muscle, and the integrity of the internal structures of muscle fibres. The most important variables … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

The evaluation of meat yield and physical properties in the Czech goose and the commercial hybrid the Novohradská goose

Authors: Eva Tůmová and Linda Uhlířová
Keywords: colour, geese, genotype, meat yield, pH, sex

The aim of this study was to compare meat yield and physical meat properties in two genotypes of goose, i.e. the Czech goose (CG) and the Novohradská goose (NG), in dependence on sex. Slaughter analysis and evaluation of meat quality were conducted at the age of 56 days in 32 goslings (8 of each genotype … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

The use of extract from blue grapes in the manufacturing of dry sausages

Authors: Alena Saláková, Zdeněk Pavlík, Josef Kameník, Zdeněk Čech and Iva Steinhauserová
Keywords: colour, dry fermented sausage, dry non-fermented sausages, grape extract, lipid oxidation

The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [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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