The aim of this work was to assess methods for determining diastase activity in honey. Eight samples of honey from the retail network and 48 blends of honey with syrups (Apifood and Apivital) were tested using the Schade method and the Phadebas enzyme method. One of the eight samples of honey failed to meet the … [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…]
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…]