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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]
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…]