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MASO-INTERNATIONAL

ham

Comparison of selected nutrients for meat products with information on packaging

Authors: Markéta Piechowiczová, Veronika Švehlová and Miroslav Jůzl
Keywords: chemical analysis, ham, labeling, meat products, salt

The aim of the work was to analyze selected meat products, determine the content of selected nutrients and compare them with the data on the packaging. Nutrients that significantly affect the nutritional value of meat products have been selected for analysis. Total protein, fat and salt content was determined in each product. Due to the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2019

The microstructure of whole-muscle meat products

Authors: Bohuslava Tremlová, Matej Pospiech and Zdeňka Javůrková
Keywords: dry-cured ham, ham, histology, microscopy

This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

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

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

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