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MASO-INTERNATIONAL

meat

Food fraud of animal products detected at the market

Authors: Lucia Benešová and Martina Fikselová
Keywords: JRC, adulteration, fish, food, meat, milk, seafood

This paper contains an overview of food frauds from the Food Center for Food Fraud and Quality portal since 2017 to August 2019. It provides an information about specific cases which differ in the categories of fraud, food commodities and case reporting countries. Data analysis showed that in 2017 and 2018 years, the majority of … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

Monitoring physicochemical changes during the ageing of ostrich meat

Authors: Pavol Roba, Beáta Koréneková, Ján Mačanga, Pavlina Jevinová and Peter Popelka
Keywords: lactic acid, meat, ostrich, pH value

This work reports physicochemical changes during the ageing of ostrich meat at different temperatures. Thigh meat from the common ostrich (Struthio camelus) was bought from an ostrich farm in Staré (Slovak Republic). The meat was stored in fridges at two different temperatures (2 °C and 4 °C). Lactic acid concentrations were analyzed by an EA … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

Risk and safety assessment of steak tartare

Authors: Peter Turek and Ivana Regecová
Keywords: eggs, food safety, meat, steak tartare

Steak tartare is a dish made of thermally untreated ingredients, in this case meat, eggs and condiments. Serving it to consumers in catering establishments has been banned in the Slovak Republic since 2007. This ban is discriminatory on both businesses and consumers as steak tartare is offered to consumers in the neighbouring member states. The … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

Enterococcus spp. isolated from meat, meat products and the manufacturing environment

Authors: Ines Lačanin, Josef Kameník, Marta Dušková, Ondrej Šedo, Renáta Karpíšková and Zbyněk Zdráhal
Keywords: MALDI-TOF MS, enterococci, environment, meat

Enterococcus spp. is the most controversial group of lactic acid bacteria that have been ascribed a beneficial or detrimental role in food and feed. The aim of our study was to monitor the occurrence of Enterococcus spp. in collected samples of meat and meat products. Enterococci originated from 34 meat and meat product samples collected … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The effect of lipid oxidation on the quality of meat and meat products

Authors: Michaela Králová
Keywords: lipids, meat, oxidation, rancidity

Lipid oxidation is currently one of the greatest economic problems facing the meat industry. It is one of the main causes of deterioration in the quality of meat and meat products during their storage and processing. Meat oxidation causes discoloration, the development of off-flavour, the formation of toxic compounds, reduced shelf life and nutrient losses. … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

Preference for selected kinds of meat among young consumers

Authors: Eva Samková, Lucie Hasoňová, Karel Mach, Pavel Smetana and Robert Kala
Keywords: meat, preference, students, university students

Primary and secondary school students and university students (n = 389) were asked to complete a questionnaire focusing on their preferences concerning the consumption of meat. The results show that there are relatively large differences in the preference for individual kinds of meat depending on age and gender. While university students showed a comparable preference … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

Physicochemical indicators of the quality of differentially gained rabbit meat

Authors: Ján Mačanga, Beáta Koréneková, Martina Brenesselová, Slavomír Marcinčák and Jozef Nagy
Keywords: lactic acid, malondialdehyde, meat, pH, rabbit

The aim of this study was to monitor physicochemical changes in the meat (thigh, back and shoulder) of hunted free-living rabbits and farmed rabbits during the process of post mortem aging. We monitored the concentration of lactic acid, the pH value and the amount of malondialdehyde as a secondary product of fat decomposition changes. The … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

Determination of meat quality by near-infrared spectroscopy

Authors: Michaela Králová, Zuzana Procházková, Alena Saláková, Josef Kameník and Lenka Vorlová
Keywords: dry matter, meat, moisture, near-infrared spectroscopy, protein

The aim was to determine total protein, pure protein, non-collagen muscle protein, dry matter and moisture (water) in pork meat using Fourier transform near-infrared reflectance spectroscopy (FT-NIRS). The spectra of samples (n = 54) were measured on an integrating sphere in the reflectance mode with a compression cell in a range of 10 000 to … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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 radioactivity monitoring of wild boars in the South Bohemian Region

Authors: František Kouba, Eva Cipínová, Jiří Drápal, Vladimír Hanzal, Milan Malena and Kateřina Vernerová
Keywords: meat, monitoring, radionuclide caesium Cs137, wild boars

The Regional Veterinary Administration of South Bohemian Region, the State Veterinary Administration, performed a monitoring procedure within the framework of an emergency inspection in December 2012 focusing on the presence of radionuclides in wild boar meat. Samples of game were collected in all districts of the South Bohemian Region. This special inspection resulted in confirmation … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

Immunofluorescent detection of soya protein in frankfurters

Authors: Michaela Talandová, Matej Pospiech and Bohuslava Tremlová
Keywords: allergens, fluorescence methods, foodstuff, immunohistochemistry, meat

This work aimed to verify the conformity between the detection of soya protein using the immunofluorescence method and the manufacturer’s declaration of the presence of soya protein in frankfurters purchased from the retail network. Thirty-two samples were tested. These samples were selected with a view to the presence of soya protein declared by the producer … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

The results of monitoring non-dioxin-like PCBs in beef and pork in the Czech Republic

Authors: Jiří Drápal, Petr Hedbávný, Milan Malena, Jan Rosmus and Veronika Střechová
Keywords: meat, monitoring, polychlorinated biphenyls

The assessment of results for non-dioxin-like polychlorinated biphenyls (NDL PCBs) in the years 2009–2011 and 2012 demonstrated average concentrations of NDL PCBs in a range of 6.13 to 10.34 ng.g-1 of fat in beef and 5.48 to 8.02 ng.g-1 of fat in pork. For highly chlorinated PCBs, the average values of individual congeners were ranked … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

Taeniosis remains a threat

Authors: Irena Svobodová and Jana Juránková
Keywords: cysticercus, inspection, meat, prevention, taenia saginata, taenia solium

Taeniosis recorded in the last months belongs to zoonotic diseases. Consumption of raw or undercooked pork and beef has a key role in its development. This article sumarizes main characteristic of tapeworms, their life cycle, survival of cysticerci in cattle and pig tissues and preventive measures which significantly reduce the risk for final consumers. Download … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

Resistance and virulence factors in Escherichia coli from meat and milk

Authors: Alena Skočková, Renáta Karpíšková and Ivana Koláčková
Keywords: escherichia coli, meat, milk, resistance, virulence genes

This study focused on the comparison and characterisation of Escherichia coli ( E. coli) isolates obtained from the meat of slaughtered animals (n = 34) and from raw cow’s milk (n = 33). Resistance to important antimicrobial substances and the presence of virulence factors were determined. Resistance to antimicrobials was tested using a disk diffusion … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

The Food Research, Safety and Training Network (FRST-NET) initiative, step one: Issues relevant for meat safety assurance at abattoir level

Authors: Sava Buncic, Iva Steinhauserová, Frans Smulders, Peter Paulsen, Peggy Braun, Thiemo Albert and Ladislav Steinhauser
Keywords: abattoir, food hygiene, food safety, foodborne pathogens, meat

Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

The effect of gene CTSL on the quantitative and qualitative production traits of pork meat

Authors: Věra Dvořáková, Roman Stupka, Michal Šprysl, Jaroslav Čítek, Monika Okrouhlá, Eva Kluzáková and Luboš Brzobohatý
Keywords: CTSL, PCR - RFLP, carcass traits, gene, meat, pigs

Cathepsin L (CTSL) affects the proteolytic system of meat in pigs. Moreover, this gene belongs to the candidate genes for economically important traits in pigs. The objective of this study was to test the influence of mutation AJ315771:g.143C > T in the CTSL gene on qualitative and quantitative traits in pigs. The association analysis performed … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

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