Zoonoses are diseases that can be transmitted from animals to man, either directly or via contaminated food. They are an extremely large group of human diseases with an extremely serious medical and economic impact, for which reason great attention is devoted to monitoring the incidence of zoonoses and their causative agents. The individual EU member … [Read more…]
Carrageenans are used in the meat industry primarily as stabilisers and binders and belong to the group of additives with the code E407. Three types of food carrageenans (κ-kappa, λ-lambda and ι-iota) were analysed using light and electron microscopy in this study. The individual types of carrageenans were analysed in the form of a loose … [Read more…]
The aim of this study was to determine the influence of the commercial type of heifers on the quality parameters of the carcass and selected qualitative nutritional indicators in beef meat (content of dry matter, intramuscular fat, protein, ash and meat colour parameters). Sixty-six heifers were selected for the experiment – 24 purebred Czech Fleckvieh … [Read more…]
The aim of the study was to analyse lactic acid bacteria (LAB) in frankfurters with a finely comminuted batter after their packaging in a modified atmosphere (N2/CO2: 70/30) and subsequent storage for 21 days at 2 °C. Microbiological tests of the production plant environment for the presence of LAB and potential product contamination were also … [Read more…]
The aim of this study was to detect psychrotrophic lactobacilli, to monitor the occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and pork ham, and to compare the results of the identification of bacteria by MALDI-TOF mass spectrometry and genus- and species-specific polymerase chain reaction (PCR). The samples (n = 23) came … [Read more…]
Shiga toxin-producing strains of Escherichia coli (STEC) are significant agents of alimentary infections in humans. The prevalence of these infections is lower than that of campylobacteriosis and salmonellosis, though there are clinically severe infections that may have lethal consequences in the case of complications. STEC monitoring was performed in cattle and pigs at selected Czech … [Read more…]
The aim of this study was to examine meat and meat products originating from the Czech market and to determine whether the presence of Mycobacterium avium could be confirmed or not. Analysis of raw, heat treated and fermented meat products was performed using a quantitative real-time PCR method (qPCR) for the detection of specific insertion … [Read more…]
Lead (Pb) is commonly found in food and is characterised as a contaminant. Although the concentration of Pb in the environment has been significantly reduced as a consequence of the elimination of leaded petrol and the adoption of other measures in recent decades, contamination with lead ammunition still remains an unregulated source of Pb in … [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 co-extrusion process is a good alternative to the standard production of small-diameter comminuted meat products whose batter is filled into casings. The principle of the co-extrusion process takes advantage of the ability of sodium alginate to develop strong and elastic gels on exposure to calcium ions. This method can be used in the preparation … [Read more…]
The sensory properties of frankfurters and sausages are influenced by the seasonings and other flavourings used in their production. They are also significantly influenced by the composition of the ingredients used, the quality of these ingredients, the processing technology and casing materials used, by smoking and, not least, by their shelf life. In essence, seasonings … [Read more…]
Analytic investigation of the meat content as a constituent of meat products is described in the legislation and is based on determination of the nitrogen content in the given meat product and subsequent deduction of all non-protein sources. The given calculation must consider the maximum “permitted” content of fat and connective tissue in skeletal muscle. … [Read more…]
The aim of this study was to determinate the effect of epicatechin on selected parameters of meat quality in rabbits. Adult female rabbits (n = 20), maternal albinotic line (crossbreed New Zealand White, Buskat Rabbit, French Silver) and paternal acromalictic line (crossbreed Nitra’s Rabbit, Californian Rabbit, Big Light Silver), were used in the experiment. The … [Read more…]