Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics.

Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study was to compare selected parameters (microbiological quality, instrumental analyses of texture and color of meat, ) of pork neck and loin with bone and skin together subjected to dry aging for 14 days.

The microbial contaminants of plant-based meat analogues from the retail market.

The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the "ready-to-cook" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g.

Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products.

Forty different sample preparation methods were tested to obtain the most informative MALDI-TOF MS protein profiles of pork meat. Extraction by 25% formic acid with the assistance of zirconia-silica beads followed by defatting by methanol:chloroform mixture (1:1, v/v) and deposition by using the layer-by-layer method was determined as the optimum sample preparation protocol. The discriminatory power of the method was then examined on samples of pork meat and meat products.

The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing in Steak Tartare: The Good- or Best-Case Scenario?

Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing (STEC) O91, O146, O153, and O156 to the level of 3 log and 6 log CFU/g. Immediately after vacuum packing, high-pressure processing (HPP) was performed at 400 or 600 MPa/5 min. Some of the samples not treated with HPP were cooked under conditions of 55 °C for 1, 3, or 6 h.

The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams.

The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation.

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique.

The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut.

Reduction of the occurrence of incorrect stunning and the occurrence of reflexes and reactions in cattle after pneumatically powered captive-bolt stunning in comparison with cartridge-fired captive-bolt stunning.

In this study, the occurrence of repeat stunning, deviations in placement and direction of stun shots, and the occurrence of reflexes/reactions following stunning with a pneumatically powered captive-bolt stunner in comparison with a cartridge-fired captive-bolt stunner in cattle were assessed. Repeat stunning and deviations in placement and direction of the stun shots were less frequent (p < 0.01) with the use of a pneumatic stunner in all cattle.

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method.

The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 °C) and analysed. Cooking losses of slices of striploin ranged between 24.

The occurrence of reflexes and reactions in cattle following stunning with a captive bolt at the slaughterhouse.

The difference in the frequency of the occurrence of reflexes/reactions in 355 cows (average weight 505.5 ± 7.9 kg) and 262 bulls (average weight 735.

The Impact of Deviation of the Stun Shot from the Ideal Point on Motor Paralysis in Cattle.

The effect on motor paralysis of a deviation in the stun shot placement from the ideal point on cattle skulls was monitored in 627 bovine animals (271 bulls and 356 cows) stunned with a captive bolt during slaughter in a slaughterhouse. The number of animals that experienced motor paralysis and the necessary fall of the animal in the stunning box were recorded after the stun shot. Subsequently, the position of the stun shot was measured on the skull of the slaughtered cattle in relation to the ideal point on the skull, and at a deviation from the ideal point, the quadrant on the skull in which the bullet was located was determined.

Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic.

Contamination of food service facilities in the Czech Republic by foodborne agents was determined. and were detected in almost 50% of samples. The occurrence of and depended on the season of the year.

Cattle stunning with a penetrative captive bolt device: A review.

The captive bolt device has been used for stunning cattle at abattoirs for more than 100 years and is now one of the stunning devices used most widely. The aim of this review article was to assess the effects that are decisive during cattle slaughter on the quality of stunning with the use of a captive bolt stunning device. The basis of effective stunning is the use of a suitable type of device, with the speed of the bolt and the kinetic energy corresponding to the anatomical parameters of the slaughtered animal.

Assessment of the antifungal activity of Lactobacillus and Pediococcus spp. for use as bioprotective cultures in dairy products.

Fungi are commonly involved in dairy product spoilage and the use of bioprotective cultures can be a complementary approach to reduce food waste and economic losses. In this study, the antifungal activity of 89 Lactobacillus and 23 Pediococcus spp. isolates against three spoilage species, e.

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products.

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.