The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0mgNa/100g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products.
Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts.
- MeSH
- kosterní svaly parazitologie MeSH
- kozy MeSH
- lidé MeSH
- masné výrobky analýza parazitologie MeSH
- maso analýza parazitologie MeSH
- nemoci koz parazitologie MeSH
- obaly potravin MeSH
- spotřebitelská bezpečnost produktů MeSH
- Toxoplasma genetika růst a vývoj izolace a purifikace MeSH
- toxoplazmóza zvířat parazitologie MeSH
- vakuum MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
OBJECTIVES: The aim of the trial was to evaluate effects of high dietary levels of Se-enriched yeast on selenium concentrations in muscle and liver tissue and on the meat quality traits in rats. DESIGN: The experimental feed mixtures were fed to Wistar Albino rats for a period of 10 weeks. They differed in the dose and in the form of Se supplement. Supplemental dose of 0.3 mg.kg-1 of Se per one kilogram of feed was used in group I (n = 10, sodium selenite) and in group II (n = 10, Se-enriched yeast). Elevated dose 2 mg.kg-1 Se per one kilogram of feed was used in group III (n = 10, sodium selenite) and in group IV (n = 10, Se-enriched yeast). RESULTS: The use of elevated dietary Se level (2 mg.kg-1) in the form of sodium selenite did not increase lipid oxidation (malondialdehyde content) in muscles nor influenced meat quality traits. The use of elevated dietary Se level in the form of Se-enriched yeast resulted in higher Se muscle concentrations accompanied by increased of malondialdehyde content. The meat quality traits remained unaffected. CONCLUSION: High selenium concentrations in muscle produced by Se-enriched yeast were accompanied by elevated MDA levels, but it did not negatively influence meat quality traits.
- MeSH
- játra účinky léků metabolismus MeSH
- kosterní svaly účinky léků metabolismus MeSH
- krmivo pro zvířata MeSH
- krysa rodu rattus MeSH
- kvasinky MeSH
- malondialdehyd metabolismus MeSH
- maso MeSH
- metabolismus lipidů účinky léků MeSH
- modely u zvířat MeSH
- potkani Wistar MeSH
- selen metabolismus farmakologie MeSH
- vztah mezi dávkou a účinkem léčiva MeSH
- zvířata MeSH
- Check Tag
- krysa rodu rattus MeSH
- ženské pohlaví MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
