• 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

evisceration

The production of biogenic amines in the muscle tissue of eviscerated mallard ducks in dependence on storage time and temperature

Authors: Zdeňka Hutařová, Vladimír Večerek, Gabriela Bořilová, Iva Steinhauserová and Petr Maršálek
Keywords: biogenic amines, evisceration, hygiene quality, mallard duck, storage

The quality of game meat is significantly influenced by the way in which the animal is treated after killing. The recommended way of treating mallard ducks is complete evisceration of the organs of the body cavity. The hygiene quality of meat may be assessed on the basis of changes in biogenic amine concentrations, an increase … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

Search site

Current Issue

Current issue

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

Archive

Copyright © 2025 MASO-INTERNATIONAL.