Peter Popelka – MASO-INTERNATIONAL

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…]

The occurrence of mycotoxins in feed and food

Authors: Pavlina Jevinová, Pavol Roba, Peter Popelka, Monika Pipová, Peter Turek, Slavomír Marcinčák, Ján Mačanga and Jozef Nagy
Keywords: aflatoxins, fumonisins, mycotoxins, ochratoxin A, trichothecenes, zearalenone

Mycotoxins are secondary fungal metabolites, toxic to humans and animals. Toxigenic fungi often grow on edible plants, thereby contaminating food and feed. The most common mycotoxins are produced by the genera Fusarium, Aspergillus and Penicillium. While Fusarium species are plant pathogens producing mycotoxins (trichothecenes, fumonisins and zearalenone), before or after harvest, species of the genera … [Read more…]