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Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Czech consumers′ evaluation of choosen meat products
meat products evaluation preference consumer CzechRepublic
2014/3/28
The article summarises the main results of the analysis of the perception of selected meat products in theCzechRepublic (i.e. the following types of salami: Gothai, Famer′s, Tourist, Poličan, chi...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2013/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
Organoleptic Qualities Biogenic Amines-a Review
2012/6/1
Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such fo...
Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
SA 442 origin staphylococcal enterotoxins staphylokinase crystal violet agar phenotype food
2011/2/26
Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to ...
Determination of soya protein in model meat products using image analysis
soya protein image analysis quantification immunohistochemistry
2011/2/25
The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat produc...
Methods of detecting plant raw materials in meat products – a review
meat products isoflavones phytic acid starch oligosaccharides
2011/2/25
The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that ar...
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
ELISA allergen immunochemistry immunohistochemistry histochemistry
2011/2/25
This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. His...
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2011/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
sterol oxides CLA oleic acid pigs diet
2009/3/10
The effect on sterol stability and CLA content in meats from pigs fed with diets having different contents of oleic and linoleic acid was studied, considering typical Italian products seasoned with or...
Detection of plant raw materials in meat products by HPLC
HPLC isoflavones galactooligosaccharides
2009/3/7
The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individu...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies to shorten the drying period of dry-cured meat products
Fermented sausages Dry-cured ham Accelerated production Technology Safety Sensory properties
2007/8/13
Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the dr...
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters
Microbial ecosystem Traditional fermented sausage Indigenous starter Lactic acid bacteria Coagulase-negative cocci
2007/8/13
This paper reviews the diversity of microbiota, both in the environment and in traditional fermented European sausages. The environments of processing units were colonised at variable levels by reside...