background toxoplasma gondii is an obligate, intracellular parasite, which is widely spread in the world. the parasite is able to infect all warm-blooded hosts including human.the infection occures via consumption of food or water containing oocytes, eatingundercooked meats containing tissue cysts, and placenta. undercooked meat consumption is one of the most important ways of toxoplasma transm...

Tomaszewska-Gras J., Konieczny P. (2012): Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC. Czech J. Food Sci., 30: 302–308. The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability o...

Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physical and sensory characteristics of raw and finished products. For example, in comminuted meats, the ability of a muscle mince to form a three-dimensional gel matrix, to emulsify fat, and to retain natural and added wat...

An experiment was conducted to compare the effect of corn-soybean meal finisher (29-42d) diets containing flaxseeds (rolled or extruded) on pellet quality, performance, n-3 fatty acids (FA) and oxidative stability of meat in broiler chickens. Seven pelleted diets were provided in a 3×2 factorial arrangement with three flaxseed levels (5, 10, and 15%) and two processing methods (rolled or extrud...

Wider availability but lack of legal market trades has given feline meat a high potential for use as an adulterant in common meat and meat products. However, mixing of feline meat or its derivatives in food is a sensitive issue, since it is a taboo in most countries and prohibited in certain religions such as Islam and Judaism. Cat meat also has potential for contamination with of severe acute ...

This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitami...