The world production of beef, pork and poultry has increased by 260% over the last fifty years and now exceeds 320 million tons per year (in the carcass weight equivalent). The most dynamic was poultry, which is now the most mass-produced meat category with more than 118 million tons in 2017. The world’s largest poultry … [Read more…]
The hepatitis E virus (HEV) is a causative agent of important infection in humans in European countries. Food-borne transmission appears to be the major pathway for human HEV infections in Europe, and domestic pigs, wild boar and probably deer are considered the main animal reservoirs of the HEV. For this reason, the European Food Safety … [Read more…]
Vacuum-packed and unpacked control pork sausages and experimental samples of sausages with 45% common carp meat were stored for 30 days at 2 ± 2 °C. Physical (pH, aw) and chemical (ammonia, free fatty acid, peroxide value, thiobarbituric acid reactive substances) parameters were measured throughout the storage period (days of sampling 6, 9, 13, 16, … [Read more…]
Pork meat is an important source of protein for humans. With the exception of vitamin C, it contains almost all the vitamins (in particular vitamin B6, vitamin B12, riboflavin and niacin) or their pro-vitamins, and is also a valuable source of minerals (in particular phosphorus, potassium and zinc) (Murphy et al. 2011). Consumption of pork … [Read more…]
The aim of this study was to compare the meat quality of pork meat from Czech Large White pigs divided into the different quality classes. The research was performed on chosen meat material selected from 144 pigs divided into RFN (n=74), PSE (n=66) and DFD (n=4). The focus was to study pH, electrical conductivity and … [Read more…]
Trichinellosis is a zoonotic disease caused by parasitic nematodes of the genus Trichinella. In recent decades, trichinellosis has been classified as an emerging or re-emerging infectious disease. According to the European Commission Regulation 2075/2005, which stipulates special provisions for official inspections of Trichinella in meat, samples are taken from carcasses of domestic pigs at slaughterhouses … [Read more…]