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MASO-INTERNATIONAL

storage

Selenium-enriched eggs as a functional food: a review

Authors: Miroslava Fašiangová and Gabriela Bořilová
Keywords: antioxidant, egg, selenium, storage, supplementation

In the last few years, consumers have started to realize that an unbalanced diet can cause the disruption of their metabolism and serious health problems. In their effort to live more healthily, they are demanding food enriched with scarce nutrients. The results of various studies show that selenium–enriched eggs with a defined selenium content may … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

The production of biogenic amines in the muscle tissue of eviscerated mallard ducks in dependence on storage time and temperature

Authors: Zdeňka Hutařová, Vladimír Večerek, Gabriela Bořilová, Iva Steinhauserová and Petr Maršálek
Keywords: biogenic amines, evisceration, hygiene quality, mallard duck, storage

The quality of game meat is significantly influenced by the way in which the animal is treated after killing. The recommended way of treating mallard ducks is complete evisceration of the organs of the body cavity. The hygiene quality of meat may be assessed on the basis of changes in biogenic amine concentrations, an increase … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

The effect of temperature and length of storage on the formation of biogenic amines and polyamines in the muscle tissue of eviscerated pheasants (Phasianus colchicus)

Authors: Zdeňka Hutařová, Iva Steinhauserová, Vladimír Večerek, Gabriela Bořilová and Petr Maršálek
Keywords: biogenic amines, eviscerated pheasant, game, hygiene quality, storage

Biogenic amines are found in a large number of foodstuffs. Ingestion of a large quantity of biogenic amines in food may produce negative toxic symptoms in humans. Biogenic amine concentrations in meat are associated with the proliferation of contaminating microorganisms. An increasing concentration of biogenic amines serves as an indicator of the deteriorating hygiene quality … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

The distribution of biogenic amines and polyamines in pheasant meat

Authors: Eva Standarová, Lenka Vorlová and Leo Gallas
Keywords: biogenic amines, enterobacteriaceae, escherichia coli, pheasant, storage

Biogenic amines are a natural component of living organisms, though in foodstuffs they are primarily indicators of the degradation of proteins. Their formation in meat is frequently seen in connection with the action of contaminating microorganisms during food storage. This study focuses on the influence of various conditions, intravital factors (slaughtered or hunted pheasants) and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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

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