Castration of male piglets is a common practice to avoid boar taint but is being questioned. The present work has an exploratory character and aims to investigate the beliefs and attitudes of Eastern European consumers regarding boar taint, surgical castration immunocastration and perception of meat from castrated pigs and to find out possible segments of consumers regarding these attitudes and beliefs. For this purpose, a consumer study was carried out involving 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia and Ukraine). The questionnaire included statements related to beliefs about castration and perception of meat from castrated pigs, attitudes towards meat from castrated pigs. Results show that in general beliefs and attitudes of the consumers are not defined, probably because of the lack of knowledge (information was not provided to the consumers) towards these issues. Three different clusters of consumers were obtained with different beliefs towards castration.

• MeSH
• chování spotřebitelů MeSH
• dospělí MeSH
• lidé středního věku MeSH
• lidé MeSH
• orchiektomie veterinární   MeSH
• pohoda zvířat MeSH
• prasata * MeSH
• průzkumy a dotazníky MeSH
• vepřové maso * MeSH
• veřejné mínění * MeSH
• zvířata MeSH
• Check Tag
• dospělí MeSH
• lidé středního věku MeSH
• lidé MeSH
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• Geografické názvy
• východní Evropa MeSH

The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 °C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be considered tough after ageing. Purge losses increased throughout ageing for the two muscles, respectively; however, cooking loss decreased. Meat surface colour turned brighter, more red and yellow with ageing. Initially the BF muscle was more tender, had less purge loss and higher CIE a* and b* values than the LTL, however as the ageing period progressed the differences between the muscles became less apparent. Thus, ageing improved uniformity between muscles as well as tenderness, with minor influences of sex thereon.

• MeSH
• antilopy MeSH
• časové faktory MeSH
• kosterní svaly * MeSH
• maso analýza   MeSH
• pohlavní dimorfismus MeSH
• zvířata MeSH
• Check Tag
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

The effects of immunocastration, pelvic suspension and wet ageing on the meat quality of the longissimus lumborum et thoracis (LTL) and biceps femoris (BF) muscles of male common eland were evaluated. Ten subadult males were either immunocastrated (n = 5) or remained intact (n = 5) throughout a four-month growth trial, after which their carcass sides were randomly allocated to either pelvic- or Achilles-suspension. The LTL and BF were further aged for 14 days, measuring changes in the physical quality weekly. The sensory quality of the LTL and BF were determined after ageing (8/9 days, respectively). Immunocastration had minimal effects on the meat quality of male eland, but pelvic suspension decreased the shear force. All muscles reached minimum shear force after seven days of ageing, and the panellists ranked the pelvic-suspended muscles higher for tenderness traits. Incorporating pelvic suspension and wet ageing into the commercial processing of eland carcasses should be considered to improve overall meat quality.

• MeSH
• antilopy MeSH
• jatka MeSH
• kosterní svaly MeSH
• kvalita jídla * MeSH
• lidé MeSH
• manipulace s potravinami metody   MeSH
• maso analýza   MeSH
• orchiektomie metody   veterinární   MeSH
• pevnost ve smyku MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• mužské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

This paper aimed to investigate the dose-effects of l-Lysine (Lys, 0.2% to 0.8%) on the water holding capacity (WHC), textural properties, water mobility and distribution, microstructures and sensory acceptance of reconstructed ham with 50% reduction of added salt. Results showed that reducing salt from 2.50% to 1.25% caused significant increase in cooking loss and centrifuge loss, and decrease in hardness, springiness and chewiness. 0.8% Lys significantly improved the WHC and textural properties of salt-reduced hams, whereas 0.2% Lys further impaired these attributes. Moreover, 0.8% Lys improved the sensory scores for mouthfeel, appearance, taste and global acceptance. The NMR analysis reveals that water distribution and mobility were affected by salt reduction and Lys addition, and hams with 0.8% Lys contained more entrapped water with decreased mobility. Furthermore, a fine network with more bridge-linkage among myofibrils was formed in hams with 0.8% Lys. Therefore, addition of 0.8% Lys showed great potential in developing salt-reduced reconstructed ham with premium technological and sensory qualities.

• MeSH
• barva MeSH
• chlorid sodný analýza   MeSH
• lidé MeSH
• lysin chemie   MeSH
• manipulace s potravinami metody   MeSH
• masné výrobky analýza   MeSH
• myofibrily MeSH
• prasata MeSH
• vaření MeSH
• voda chemie   MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

The sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (n = 6) and female (n = 6) eland. Descriptive sensory analysis showed that the meat from cows, and the BF muscle, had greater overall flavour scores, primarily characterized as beef-like flavour (r = 0.926). Unfavourable aroma and flavour attributes received low scores, indicating good potential for fresh eland meat to be marketed commercially. The two muscles showed separation from one another regarding both sensory and physical attributes, which should be considered for their commercial sale. Thus, sex had minor influences on the sensory eating quality of eland meat; however, the BF and LTL muscles were considered tough and further ageing thereof should be evaluated.

• MeSH
• antilopy * MeSH
• chuť MeSH
• kosterní svaly MeSH
• kvalita jídla * MeSH
• lidé MeSH
• maso analýza   MeSH
• odoranty MeSH
• sexuální faktory MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• srovnávací studie MeSH

Citrate synthase belongs between mitochondrial enzymes which are released from the meat tissue after cell membrane damage caused by ice crystal formation. The presence of this enzyme can indicate a previous freezing process. In this study, we determined citrate synthase activity for chilled and frozen/thawed meats (chicken, pork, beef, and salmon). As an additional factor, we examined a potential connection between microbial spoilage and increased enzyme activity. UV spectrophotometry was used for the evaluation of the citrate synthase activity. The effect of microbial spoilage on the enzyme activity was established through microbial analysis, which was carried out for two weeks for chilled and five months for frozen/thawed meats. The citrate synthase activity in the frozen/thawed samples was significantly higher than in the chilled samples. Dependence of microbial contamination and the increased activity of the citrate synthase was not observed. Our results suggest that there could be designed specific limits of citrate synthase activity for the resolution of chilled and frozen/thawed meats.

• MeSH
• citrátsynthasa analýza   MeSH
• kur domácí MeSH
• losos MeSH
• maso analýza   mikrobiologie   MeSH
• prasata MeSH
• skladování potravin metody   MeSH
• skot MeSH
• spektrofotometrie ultrafialová MeSH
• zmrazování * MeSH
• zvířata MeSH
• Check Tag
• skot MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat. Our results demonstrate that a short ripening process during teewurst production did not reduce MAP counts and viable mycobacteria were detected even during 4 weeks of storage. Although no viable MAP was recovered during the dry fermented sausage production process, there was no reduction in MAP count detected by real time PCR during production and storage of both sausages. Although the impact of foodborne exposure to viable MAP and/or mycobacterial components has not yet been clearly determined, the consumption of raw fermented meat products may be considered as a possible route of MAP transmission to humans.

• MeSH
• DNA bakterií izolace a purifikace   MeSH
• fermentace MeSH
• kvantitativní polymerázová řetězová reakce MeSH
• manipulace s potravinami metody   MeSH
• masné výrobky mikrobiologie   MeSH
• Mycobacterium avium subsp. paratuberculosis genetika   růst a vývoj   izolace a purifikace   MeSH
• paratuberkulóza mikrobiologie   MeSH
• prasata MeSH
• skladování potravin MeSH
• skot MeSH
• zvířata MeSH
• Check Tag
• skot MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

To investigate the potential of eland for meat production, the yield, physical quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Although carcass weights did not differ, cows had greater biceps femoris (BF), semitendinosus (ST) and supraspinatus (SS) muscle yields. The semimembranosus (SM) from cows had the greatest drip loss and were more yellow (b*) than all muscles evaluated from both sexes. Shear force measurements showed no effect of sex but large variations between muscles existed (65.5 to 97.6 N). Moisture content was greater within the BF, SS, ST and infraspinatus (IS) than the longissimus thoracis et lumborum (LTL) and SM. The LTL and IS had the lowest intramuscular fat content, while the LTL and SM muscle had the highest crude protein content. Sex had little effect on eland meat composition, showing potential for the meat of both sexes to be marketed as a lean meat source.

• MeSH
• antilopy * MeSH
• barva MeSH
• kosterní svaly anatomie a histologie   chemie   MeSH
• lipidy analýza   MeSH
• maso analýza   MeSH
• pevnost ve smyku MeSH
• sexuální faktory MeSH
• svalové proteiny analýza   MeSH
• zvířata MeSH
• Check Tag
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

Physical meat quality measurements were conducted on the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus and supraspinatus muscles from male (n=6) and female (n=6) fallow deer (Dama dama) harvested in South Africa. Ultimate pH (pHu), drip loss, cooking loss and shear force values were influenced (p≤0.05) by muscle, but not gender. Mean pHu readings were 5.4-5.6 in the muscles with the two forequarter muscles having the highest readings, while drip loss, cooking loss and shear force values ranged from 1.3-1.6%, 29.4-36.1% and 31.3-61.9N, respectively. Muscle, however, had an effect (p≤0.05) on all the measured colour parameters (L*, a*, b*, chroma, hue angle), whereas gender only influenced (p≤0.05) the a* and chroma values in certain muscles. It can be concluded that the physical meat quality attributes of the fallow deer muscles compare favourably with that from other game species commonly consumed in South Africa.

• MeSH
• barva MeSH
• koncentrace vodíkových iontů MeSH
• kosterní svaly metabolismus   MeSH
• maso analýza   MeSH
• pevnost ve smyku MeSH
• sexuální faktory MeSH
• vaření MeSH
• vysoká zvěř * MeSH
• zvířata MeSH
• Check Tag
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• Geografické názvy
• Jihoafrická republika MeSH

• MeSH
• chování spotřebitelů * MeSH
• divoká zvířata MeSH
• dospělí MeSH
• kvalita jídla * MeSH
• lidé středního věku MeSH
• lidé MeSH
• maso * MeSH
• postoj MeSH
• průzkumy a dotazníky MeSH
• zvířata MeSH
• Check Tag
• dospělí MeSH
• lidé středního věku MeSH
• lidé MeSH
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• Geografické názvy
• Evropa MeSH