• 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

meat products

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

Traditional smoking of meat products, fish and cheese

Authors: Władyslaw Migdał, Maria Walczycka, Marzena Zajac, Joanna Tkaczewska, Piotr Kulawik, Ewelina Wesierska, Łukasz Migdał and Anna Migdał
Keywords: cheese, fish, meat products, traditional smoking

The production of traditional and/or regional products is based on natural raw materials of good quality originating from domestic plant species and animal breeds – the heritage of Polish agriculture. Raw materials originating from Polish domestic breeds are applied in the production of the traditional local products of the highest quality. These products are produced … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2018

Heat treatment of meat: A review

Authors: Gabriela Bořilová, Iva Steinhauserová and Irena Svobodová
Keywords: cooking methods, meat changes during heating, meat products, meat proteins, temperature

Consumer acceptance of meat is strongly influenced by the sensory parameters of the final dish, and the cooking method has a great impact on these characteristics. The aim of the heat treatment of meat is the attainment of structural and chemical changes that make meat digestible and improve its sensory parameters. Conventional methods employed in … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

The use of hops in meat production

Authors: Petr Pipek, Tereza Škorpilová, Marie Psotková and Markéta Adamcová
Keywords: hops, meat products, natural compounds

The effect of hops (Humulus lupulus) on the quality of meat products was studied in connection with current demands for the wider usage of natural compounds in the food industry. Various additions of hop extracts were tested in heat-treated meat products under industrial conditions. The following technological properties were measured: colour (reflectance spectrophotometry), pH, water … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

The effect of reducing the sodium content on the quality of meat products

Authors: Markéta Adamcová, Tereza Škorpilová and Petr Pipek
Keywords: meat products, shelf life, sodium content reduction, technological and organoleptic properties

Sodium chloride is a traditional food additive that contributes to microbial stability, has a positive effect on the structure of meat products and is responsible for their salty taste. A number of negative effects on human health are, however, linked to excessive intake of sodium, for which reason various possibilities for reducing its intake are … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

Ways of reducing the sodium content in meat products

Authors: Adam Skřivánek, Markéta Adamcová, Petr Pipek and Tereza Škorpilová
Keywords: meat products, reducing the sodium content, technological and organoleptic properties

Excessive intake of sodium has been criticised due to its negative influence on human health, and for that reason ways are being sought to reduce its content or replace it in foods. The objective of this study was to investigate the partial replacement of sodium chloride in meat products with potassium chloride and potassium lactate. … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The sensory quality of selected cooked sausages from the market

Authors: František Ježek and Veronika Korábová
Keywords: kabanos, meat products, sensory parameters, taste, texture

Totally eight samples of selected cooked sausages (A, B, C, D, E, F, G and H) selected at random from the retail network in the Czech Republic were evaluated in this study. Evaluation was performed in a sensory laboratory by 64 students from the University of Veterinary and Pharmaceutical Sciences in Brno using unstructured graphic … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

The Listeria monocytogenes contamination of meat products

Authors: Josef Brychta, Eva Klímová, Tomáš Brychta and Hana Bulawová
Keywords: food contamination, listeria monocytogenes, meat products, raw meat

The Listeria monocytogenes (Lm) is repeatedly identified in ready-to-eat foods. Analyses performed on samples taken during state inspections showed unsatisfactory results in 1.8% of cases. Totally 2% of analyses performed on samples taken by food industry operators showed unsatisfactory results. The greatest contamination was found in sea fish (10.8%), followed by delicatessen products (3.4%), meat … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

Mercury concentration in meat products

Authors: Anetta Lukáčová, Łukasz Binkowski and Josef Golian
Keywords: atomic absorption spectrophotometry, meat, meat products, mercury

Contamination with heavy metals is a serious threat in view of their toxicity, bioaccumulation and biomagnification in the food chain. The aim of this study was to determine levels of mercury in the traditional meat products Malokarpatská and Lovecká salami during technological processing along with a comparison of raw materials originating from domestic and foreign … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

The occurrence of Mycobacterium avium in samples of meat and meat products from the retail network in the Czech Republic

Authors: Barbora Zalewska and Iva Slaná
Keywords: food safety, meat products, mycobacterium avium, real-time PCR

The aim of this study was to examine meat and meat products originating from the Czech market and to determine whether the presence of Mycobacterium avium could be confirmed or not. Analysis of raw, heat treated and fermented meat products was performed using a quantitative real-time PCR method (qPCR) for the detection of specific insertion … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

The detection of psychrotrophic lactobacilli and the occurrence of Lactobacillus curvatus and Lactobacillus sakei in samples of pork meat and ham

Authors: Ines Lačanin, Marta Dušková, Ondřej Chlumský, Josef Kameník, Ondrej Šedo, Zbyněk Zdráhal and Renáta Karpíšková
Keywords: MALDI-TOF MS, PCR, lactobacillus spp., meat products

The aim of this study was to detect psychrotrophic lactobacilli, to monitor the occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and pork ham, and to compare the results of the identification of bacteria by MALDI-TOF mass spectrometry and genus- and species-specific polymerase chain reaction (PCR). The samples (n = 23) came … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

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…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

Improving the nutritional value of meat products by the addition of polyunsaturated fatty acids and natural antioxidants

Authors: Zdeněk Pavlík, Alena Saláková, Josef Kameník, Petr Dominik and Iva Steinhauserová
Keywords: PUFAs, TBAR, dry fermented sausage, dry non-fermented sausages, meat products, natural antioxidant, oxidative stability

The study involved samples of meat products enriched with unsaturated fatty acids and a natural antioxidant. After performing the basic physical, chemical, and sensory analyses, the oxidation processes were monitored by checking (TBARS) thiobarbituric acid reactive substances scores. The samples were not significantly different in terms of quality parameters, but definite differences were noted in … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

Evaluation of microbiological quality of cooked meat products during their shelf life

Authors: Lucia Zeleňáková, Simona Kunová and Lubomír Lopašovský
Keywords: cooked meat products, meat products, microbiological quality, shelf life, storage

The aim of this work was to analyze the microbiological quality of cooked meat products (ham salami and Spiš sausages) over their storage period. The analyses were focused on the determination of total viable counts of microorganisms, Enterobacteriaceae and coliforms. The results showed that the maximum growth of microorganisms occurred on storage day 21 (ham … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

Search site

Current Issue

Current issue

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

Archive

Copyright © 2023 MASO-INTERNATIONAL.