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…]
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…]
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…]
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…]
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…]
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…]
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…]
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 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…]
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…]
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…]
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…]
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…]
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…]
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…]