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Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method. [ABSTRACT FROM AUTHOR]

Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO's antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat. [ABSTRACT FROM AUTHOR]

“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.

The aim of the work was to evaluate the meat performance, colour and basic chemical composition (g.100 g-1 of water, protein, fat, and cholesterol) of the breast and tight muscles (n=20) of the California pigeons. The L* values of the California pigeons ranged from 33.38 (breast muscle) to 43.63 (tight muscle) and significant differences (P≤0.05) were observed between the breast and tight muscle. The a* value ranged from 10.03 (tight muscle) to 14.77 (breast muscle). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest values were measured in the tight muscle (11.50) and lower in the breast muscle (9.84). The proportion of breast (42.80%) and tight (14.90%) from the carcass weight of California pigeons is relatively high, and a high average carcass yield (71.12%) was also found. The water content varied from 70.51% (tight muscle) to 72.37% (breast muscle). The average protein content of breast and tight muscle was 23.68 g.100 g-1. The higher fat content was measured in tight muscle (2.95 g.100 g-1) and lower (1.21 g.100 g-1) in breast muscle. The cholesterol content in meat from California pigeons ranged from 0.044 g.100 g-1 (breast muscle) to 0.071 g.100 g-1 (tight muscle). [ABSTRACT FROM AUTHOR]

The research was aimed at studying the influence of sous vide heat treatment on the microbiological quality of fish meat marinated in honey sauce. The samples were vacuum packed and cooked at 55°C, 60°C, 65°C and 70°C for 15 minutes. The samples were first stored for 24 hours at 4°C and then stored for 7 days at 4°C. The microbiological quality of fish meat in honey sauce were examined. Microbiological indicators such as the total viable count (TVC), the number of coliform bacteria (CB) and the lactic acid bacteria (LAB) were determined. The microbiota was identified by mass spectrometry using a MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts varied significantly depending on temperature and storage in honey sauce. TVC in raw fish meat was 2.89 log CFU.g-1 stored at 4°C. TVC in raw fish meat was 4.56 log CFU.g-1 after 7 days of storage at 4°C. TVC in sous vide fish meat samples without honey ranged from 1.62 to 3.02 log CFU.g-1. TVC in sous vide fish meat samples with honey sauce was < 1 log CFU.g-1. The presence of coliform bacteria was not detected in the samples. LAB in raw fish meat was 2.47 log CFU.g-1 in the sample stored at 4°C. LAB in raw fish meat was 2.77 log CFU.g-1 after 7 days of storage at 4°C. LAB in sous vide fish meat samples without honey ranged from < 1 to 1.33 log CFU.g-1. LAB in sous vide fish meat samples with honey sauce ranged from < 1 to 2.66 log CFU.g-1. Our results show, that in the samples that were stored in honey sauce, the number of microorganisms decreased and even no microorganisms were detected. [ABSTRACT FROM AUTHOR]

The aim of the present study was to quantify the amino acid and fatty acid composition of European badger (Meles meles). Biological material consisted of 12 individuals of both sexes, harvested from hunting grounds in Slovakia. An automatic analyzer, AAA 400, was used to determine the amino acid profile, and for the measurement of the fatty acid profile, the gas chromatography FAME synthesis was used. In our study, we observed that the most prevalent amino acids in badger meat were Lys (2.17±0.26 g.100 g-1), Leu (1.93±0.23 g.100 g-1), and Arg (1.61±0.19 g.100 g-1). Unsaturated fatty acids dominated the fatty acids profile of badger meat. The most prevalent group was MUFA (46.57±1.47 g.100 g-1). Our results conclude that badger meat could be an interesting addition to a human diet because of its favorable fatty acid composition. [ABSTRACT FROM AUTHOR]

The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (Rosmarinus officinalis, Origanum vulgare, Thymus vulgaris). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU/g). Moreover, the lowest MFF count (2.40 log CFU/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU/g) at the experiment's conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were Citrobacter braakii and Hafnia alvei (Enterobacteriaceae family), along with Lacticaseibacillus paracasei (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the main slaughter characteristics, chemical composition and sensory properties of meat obtained from 9-month-old male nutria (Myocastor coypus). The animals were killed at the farm, deboned, gutted and frozen. Meat samples were taken from the back, thigh and shoulder. Carcass yield, as well as water content, total protein and crude fat were determined in the laboratory. The energy content was calculated based on the conversion coefficients for protein and fat. The sensory evaluation was performed with a 5-point system for each monitored feature. Average of carcass yield without head was 54.73%. The average of water content varied from 72.80 (shoulder) to 73.68 g.100 g-1 (back), total protein oscillated from 20.78 (shoulder) to 21.65 g.100 g-1 (back), crude fat ranged from 3.65 (back) to 6.10 g.100 g-1 (shoulder). The average energy value was observed to range from 500.17 (back) to 577.91 kJ.100 g-1 (shoulder). The sensory evaluation of the observed meat from the carcass parts was high (4.14 - 4.21 points). [ABSTRACT FROM AUTHOR]

The aim of the work was to analyze the effect of storage in freezing conditions (-18 ° C) during 3 months of storage on the formation of malondialdehyde MDA, TVB-N (total volatile basic nitrogen), and colour. Rainbow trout up to 500 g (RT) aged 1-1.5 years (n=15) and trout (RT1) up to 3.5 kg aged 2-2.5 years (n=15) were included in the experiment. The stated weight of the fish is already after processing. After slaughtering the fish, samples were taken from each fish for analysis of meat colour in the CIE colour space with a KONICA MINOLTA 2600D (L*, a*, b*) on the 1st day after slaughter and after the 1st, 2nd, 3rd month of storage. The content of TVB-N and MDA was measured parallel. For both weight categories of trout, after three months of freezing, we observed significant (RT1-P=0.05; RTP= 0.05) increase in TVB-N compared to the first day of measurement. Malondialdehyde content after three months of freezing was significantly (P=0.05) higher than at the first measurement in both weight categories of rainbow trout. In the RT experimental group, trout meat after three months of freezing was significantly (P=0.05) lighter (L*) and less yellow (b*). The meat of the RT1 group after 3 months of freezing storage was significantly (P=0.05) darker, less red and less yellow. [ABSTRACT FROM AUTHOR]

In purpose to examine the antioxidant activity of 15 natural honeys of different origin ABTS method was used, total phenol content and dry matter content of honey samples were determined. Honeys were collected from different locations of Slovakia, Poland and Serbia and were represented as monofloral and multifloral samples (10) which originated from Poland and Slovakia, forest samples (4) originated from Serbia and honeydew honey. Average values of antioxidant activity observed in samples of honeys ranged from 0.62 to 4.63 mmol/kg. The highest antioxidant activity was detected in buckwheat honey and the lowest was shown in acacia honey. By observing the impact of individual honey samples on antioxidant activity it was found that the sample had a highly statistically significant effect. 10 homogeneous groups which varied in the antioxidant activity among each other were established by all 15 samples. Antioxidant activity of honeys could be a positive influence factor in terms of honey differentiation, especially in the case of the forest honeys collected from different places. Monofloral and multifloral honeys (10) established 5 homogenous groups, but in the case of several multifloral honeys which originated from different places of Poland and Slovakia no statistically significant differences were found.

The aim of the work was to evaluate the colour and basic chemical composition (% of water, protein, fat and cholesterol) of the muscles: back (m. longissimus dorsi - MLD), shoulder (m. deltoideus - MD) and thigh (m. semimembranosus - MSM) (n=12) of the European badger. The L* values of the European badger ranged from 31.02 (MLD) to 36.81 (MSM) and significant differences (P=0.05) were observed between the MSM and MD, respectively MLD. The a* value ranged from 12.60 (MD) to 13.80 (MSM). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest values were measured in the MSM (11.17) and lower in the MD (8.58), respectively MLD (8.10). The water content varied from 73.13% (MLD) to 74.11% (MD) with no significant differences between the monitored muscles of the European badger (P=0.05). The average protein content of MD, MLD and MSM was 22.67 g.100 g-1, whereas the highest content of protein was recorded in MLD (22.77 g.100 g-1) (P=0.05). The highest fat content was measured in MSM (2.06 g.100 g-1) and the lowest (0.95 g.100 g-1) in MD. We observed significant differences (P=0.05) in fat content of MLD and MD compared to MSM. The cholesterol content in meat from wild European badgers hunted in Slovakia ranged from 0.52 g.100 g-1 (MD) to 0.61 g.100 g-1 (MSM). The significant differences (P=0.05) were between the MSM and MD. [ABSTRACT FROM AUTHOR]

Microorganisms present from pollen, dust, air, soil and nectar may be present in the honey. However, microbial contamination can also occur from food handling, equipment and cross-contamination, which can be controlled by standard hygiene and good manufacturing practice. The aim of the present was to evaluate the impact of the hygiene level in the process of honey production on the quality and safety of the final product. All samples were divided into 3 groups: samples of primary contamination (beehive environment), secondary contamination (tools on honey production) and samples of honey from Hurbanovo in Slovakia. Samples were taken in two different periods, in June and September. In these samples: number of total viable count (TVC), coliform bacteria (CB) and filamentous microscopic fungi (FMF) were analyzed. Plate count agar (PCA) was used to determine of TVC, violet red bile lactose agar (VRBL) was used to determine of CB, and malt extract agar (MEA) was used to determine of FMF. After counting, the species of microorganisms were identified using the MALDI-TOF MS Biotyper. The average value of TVC was 4.29 log CFU x cm-2 in the samples of primary contamination taken in June, and 2.04 log CFU x cm-2 in the samples taken in September. Average value of TVC was 2.6 log CFU x cm-2 in the samples of secondary contamination taken in June, and 1.85 log CFU.cm-2 in the samples taken in September. Average value of TVC ranged from 1.67 log CFU x g-1 to 2.7 log CFU x g-1 in honey samples. Coliform bacteria (CB) were present only in the samples taken in September. The average number of CB was 1.75 log CFU x cm-2 in the samples of primary contamination and 2.47 log CFU x cm-2 in the samples of secondary contamination. CB were not present in the honey samples. FMF were not present in the samples. The most commonly isolated bacteria were bacteria of genera: Acinetobacter, Staphylococcus, Bacillus, Sphingomonas, Pseudomonas and Ralstonia. Although contaminating microorganisms are present in the environment during honey production, the number of microorganisms is minimal or non-existent in the final product. [ABSTRACT FROM AUTHOR]

The purpose of this study was to ascertain the effects of adding red grape pomace (RGP) of variety Alibernet to the diet of broiler chickens Ross 308 on the technological properties of their meat. 200 one-day Ross 308 broiler chicks of mixed gender were initially split into 4 groups at random (n = 50). The control group (Group C) did not get any extra supplements. The feed for experimental group E1 was enhanced with 1% RGP per 1 kg of feed mixture (FM), 2% RGP per 1 kg of FM in group E2, and 3% RGP per 1 kg of FM in group E3, respectively. The 42-day fattening period was conducted without the use of any coccidiostats or antibiotics in FMs. After slaughter and processing, chicken halves were tested for weight losses by cooling, freezing, respectively defreezing and cooking. Breast and thigh meat was subjected for analysis – pH of fresh meat 45 and 120 minutes postmortem, its color by CIEL*a*b* system and shear force after cooking. Based on the results, we can conclude that the addition of GPA negatively affected weight loss after freezing, as these were the lowest (P≤0.05) in the control group – 2.74% compared to groups E1 – 3.64 and E2 – 3.94%. Losses by cooling and baking were similar in all groups (P≥0.05). pH values in breast muscle were not significantly affected by selected feed supplement, what is in the contrary with pH of thigh muscle, where we detected significant differences after 45 and also 120 minutes postmortem (P≤0.05). The highest shear force (P≤0.05) was recorded in control group (breast – 4.40, thigh – 3.68 kg.cm² ), while the lowest and therefore softest meat was found after application of 2% RGP (breast – 3.63, thigh – 2.52 kg.cm-2 ). Color characteristics were the most influenced by selected feed supplement, as we did not detect significant differences (P≤0.05) only in L* of thigh meat. The highest differences were observed in a* and b* in both breast and thigh muscle (P≤0.05) – highest values were found in group with 3% of supplemental RGP (breast – -0.88 and 9.78, respectively; thigh – 4.09 and 13.42, respectively). [ABSTRACT FROM AUTHOR]

The chemical composition and content of DBP (di-n-butyl phthalate) and DEHP (di-2-ethylhexyl phthalate) in pork shoulder before and after heat treatment in the package by the sous vide method was analyzed. The meat was analyzed raw and after heat treatment at 50 °C and 60 °C. The heat treatment time in the sous vide water bath was 4 hours, 4 hours + 1 hour after 24 hours, 8 hours and 8 hours and 1 hour after 24 hours. The fat content in meat treated at 50 °C was 6.04 in raw meat and after heat treatment after 4 hours. 7.51 and after 8 h. 6.81 g.100g-1, in the shoulder after heat treatment at 60 °C was after 4 hours 6.24 and after 8 h. 6.76 g.100g-1. The content of fatty acids during the sous vide treatment did not significantly change with exception of vaccenic acid, the content of which was statistically significantly reduced at temperatures of 50 °C also at 60 °C. The DBP content in raw shoulder at 50 °C during sous vide heat treatment it increased to 1.91 μg.g-1. The DEHP content during the heat treatment it increased to 23.95 μg.g-1 in the treatment of 4+1 hours. The DBP content in raw shoulder after heat treatment at 60 °C increased to 1.84 μg.g-1 during treatment for 4+1 hours. The DEHP content decreased to 8.72 in the treatment of 4+1 hours and to 4.021 μg.g-1. Based on our results, we can conclude that at both monitored temperatures of sous vide method, the DBP content increased and the DEHP content decreased. The DBP content in raw shoulder at 50°C heat treatment increased to 1.91 μg.g-1 at 4+1 hour heat treatment and to 3.02 at 8+1 hour. The DEHP content increased to 23.95 μg.g-1 in the treatment of 4+1 hours. The content of DBP and DEHP in the packaging material before use was 29.08 μg.g-1, it gradually decreased with the length of the heat treatment, to 15.09 μg.g-1 in the treatment of 8+1 hours. The DEHP content in the unused package decreased to1.27 μg.g-1 at heat treatment of 8+1 hours. At the heat treatment at of 60°C in the packaging material gradually decreased to 3.18 μg.g-1. The DEHP content decreased to 2.54 μg.g-1. [ABSTRACT FROM AUTHOR]

In recent years we notice customers demand for substitution of synthetic food additives, such as antioxidants, for natural and possibly healthier options. Lipid oxidation is the most important meat deterioration process. To retard the oxidation meat industry use variety of synthetic antioxidants. However, due to recent customer demands, industry is trying to replace those synthetic antioxidants for their natural counterparts. This is a challenging process because not only new additives must adequate antioxidant ability, but it also cannot alter sensory quality of products. Fruit extract seems to provide such an option. In our study, blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. kamtschatica) was incorporated into raw-cooked meat products (Frankfurters). Frankfurters were vacuum packed and stored at 4 °C for 21 days. During the storage period no significant differences in pH was recorded, with average value of 5.54. Also texture analysis did not reveal differences between the control and experimental groups. Both extracts decrease the amount of malondialdehyde (MDA) created in samples. Control groups increase of MDA levels at the end of storage was 108%, blackcurrant and honeysuckle extract groups were just 44 and 39% respectively. Sensory evaluation however revealed that honeysuckle extract altered taste of final product in significant way. This could pose a problem with customers’ acceptance of such a product. [ABSTRACT FROM AUTHOR]

Simple Summary: Consumers are increasingly turning to healthier and less environmentally harmful diet alternatives. Game is an ideal food from this point of view because it represents meat with a high protein content, low fat content, a favourable composition of fatty acids and minerals. Various types of packaging are often used to extend the shelf life of meats. Packaging can be combined with natural antimicrobials, such as various plant extracts and essential oils, for better effectiveness. Little is known about the microbial quality and preservation of deer meat. In the present study, deer meat was treated with essential oil from Litsea cubeba 0.5 and 1.0% concentration in rapeseed oil combined with aerobic and vacuum packaging. The meat was evaluated for microbiological quality (counts and microbiota identification) for 20 days under refrigerated storage. Our result show that Litsea cubeba essential oil is an effective natural agent against deer meat spoilage bacteria. The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from Litsea cubeba (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and Pseudomonas spp. were analysed at day 0, 1, 5, 10, 15 and 20. MALDI-TOF MS Biotyper technology was applied to identify microorganisms isolated from meat. The highest number of TVC at the end of the experiment was 5.50 log CFU/g in the aerobically packaged control group and the lowest number of TVC was 5.17 log CFU/g in the samples treated with 1.0% Litsea cubeba EO. CB were not detected in the samples treated with 1.0% Litsea cubeba EO during the entire storage period. Bacteria of the genus Pseudomonas were detected only in the aerobically and vacuum packaged control group. The highest number of LAB was 2.06 log CFU/g in the aerobic control group, and the lowest number of LAB was 2.01 log CFU/g in the samples treated with 1.0% Litsea cubeba EO on day 20. The most frequently isolated bacteria from deer meat were Pseudomonas ludensis, Pseudomonas corrugata, Pseudomonas fragi, Bacillus cereus, Staphylococcus epidermidis and Sphingomonas leidyi. [ABSTRACT FROM AUTHOR]

Poultry fat is interesting in terms of fatty acid composition, especially due to the higher content of unsaturated fatty acids compared to mammals. However, internal fats are considered as one of the wastes from poultry processing. In previous experiments, we observed the effect of grape, flax and pumpkin pomace on the meat performance and chemical composition of broiler chicken muscle. Therefore, the aim of this work was to examine the effect of these pomaces on the formation of internal fats in Ross 308 broiler chickens. The control group (C) was fed with a feed mixture (FM) without antibiotics and growth stimulators. In the experimental diets, wheat in FM was replaced by 1, 2 and 3% red grape pomace, variety Alibernet (groups E1, E2 and E3), 2 and 4% flax pomace (groups E4 and E5) and 2 and 4% pumpkin pomace (groups E6 and E7). The chickens were fed and watered ad libitum for 42 days. Amounts of internal fats are presented as % from carcass weight (CW). Of the internal fats in females, only heart fat was significantly affected (P≤0.05) (least in E5 and E7 - 0.20%). In males, on the other hand, we found significant differences (P≤0.001) in other fats: abdominal fat was highest in E2 and E3 (0.94 and 0.91%, respectively), gizzard fat was highest in E2 (0.59%) and internal fats together in E2 and E3 (1.67 and 1.48%, respectively). The results show that negatively higher internal fat content of the chicken carcass was caused mainly by the addition of 2 and 3% RGP in the diet of Ross 308 chickens. [ABSTRACT FROM AUTHOR]

Black and red cereal grains, rich in anthocyanins, have recently gained a lot of interest in the food industry due to health benefits. The aim of this study was to evaluate the nutritional composition (crude protein, starch, ash, fat, ß-glucans), biological activity (antioxidant activity, total polyphenols, carotenoids and anthocyanins) and technological properties (farinograph, amylograph and extensograph) of new Slovakian black oat varieties Hucul and Norik. Technological properties were observed by incorporation of whole-grain oatmeal flour to standard wheat flour T-650 in amount 3, 6 and 9%. The grains of selected varieties were grinded and resulting whole-grain oatmeal flour was used for analyses. The crude protein content was in both varieties in amount ~ 11%; starch content ~ 44% and ash content in amount ~ 2.6%. The Norik variety showed a higher content of fat - 5.80%, ß-glucans - 4.29%, and total carotenoids - 7.47 µg.g-1. In Hucul variety was detected a higher content of total polyphenols - 0.19 mg GAE.g-1(GAE - gallic acid equivalent) and anthocyanins - 22.00 µg.g-1. The antioxidant activity (DPPH method) was approximately at the same level in both evaluated varieties - 3 mg TEAC.g-1 (TEAC - Trolox equivalent antioxidant capacity). There were several differences in mineral composition between observed varieties. The Norik variety showed higher content [mg.100 g-1] of Fe - 5.94, K - 397.56, Na - 6.33 and P - 365.51, while in Hucul variety it was detected higher content of S - 142.89 and Zn - 2.05. Other mineral compounds were not significantly different. Amylograph device shown that with an increasing addition of black oat flour, the amylograph maximum fell down with the best value at 9% addition with compared to standard flour - 1593 AU. Farinograph values on the contrary, showed the good quality of standard flour but parameter water absorption was better with addition of oat flour due to non-starch polysaccharides presented in oat. Extensograph device showed that increasing addition of oat flour decreased resistance to extension. Colorant cereals generally can increase biodiversity in agriculture, and can be attractive raw materials for production foods with added value. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate basic chemical composition (% of water, protein, fat and cholesterol) of breast and thigh muscle after supplementation with Alibernet red grape pomace (RGP) into diet of broiler chickens Ross 308. At the beginning, 200 one-day Ross 308 broiler chickens of mixed gender were randomly divided into 4 groups (n=50). The control group (C) did not receive any additional supplementation. The feed of experimental group E1 was enriched with 1% RGP per 1 kg of feed mixture (FM), experimental group E2 with 2% RGP per 1 kg of FM and experimental group E3 with 3% RGP per 1 kg of FM. The FMs were produced without any antibiotics and coccidiostatics and the fattening period lasted for 42 days. Based on the results, we can state that the application of red grape pomace did not significantly affect the chemical composition of the breast muscle except of higher fat content (P=0.05) in all experimental groups compared to control group (♂, ♀). In the case of thigh muscle, we found significantly higher (P=0.05) water content (♂) in control group (71.26 g.100 g-1) compared to experimental groups E2 (70.04 g.100 g-1) and E3 (69.51 g.100 g-1). We also found significant differences (P=0.05) in crude protein content (♂) between experimental group E3 (21.91 g.100 g-1) compared to experimental groups E1 (21.63 g.100 g-1) and E2 (21.59 g.100 g-1). Overall, it seems like that supplementation with RGP in selected amounts did not have significant beneficial effect on chemical composition of chicken meat compared to control group. [ABSTRACT FROM AUTHOR]

The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05). [ABSTRACT FROM AUTHOR]

In this experiment the effects of different housing systems on physical indicators of egg yolk and egg albumen quality of table eggs were studied. Hens of laying hybrid Lohmann Brown Lite were housed in two different housing systems, in enriched cage or on floor housing system. In both systems, the hens were kept under standard bioclimatic conditions. Eggs (n = 1080) were collected from the first phase of the laying cycle, at monthly intervals, at the age of laying hens 30-42 weeks. Egg weight (g), egg specific weight (g.cm-3), egg shape index (%), eggshell weight (g), eggshell percentage (%), and average eggshell thickness (µm) were evaluated. In the indicators of the whole egg quality was statistically significantly higher (P<0.001) the average weight of eggs produced by laying hens kept in enriched cage (66.3 ± 3.6) mean ± SD in comparison with the eggs from laying hens housed on litter (64.3 ± 4.0) mean ± SD. Similarly, in eggshell quality indicators (weight, proportion, average thickness) there were significantly higher differences in favor of the eggs from caged breeding. The values of the average egg shell thickness (µm) in the order of groups (392 ± 24.6; 377 ± 24.3) (mean ± SD). The results obtained show that the eggs from caged breeding achieved better results in more quality indicators compared to the eggs from litter breeding. [ABSTRACT FROM AUTHOR]

The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial. [ABSTRACT FROM AUTHOR]

The aim was the evaluavate meat performance of broiler chickens Ross 308 after the addition of red grape pomace (variety Alibernet) into their diet. A total of one-day 200 Ross 308 broiler chickens of males and females were randomly divided into 4 groups (n=50): the control group (C) without additional supplementation, experimental group E1 supplemented with 1% red grape pomace per 1 kg of feed mixture, experimental group E2 supplemented with 2% red grape pomace per 1 kg of feed mixture and experimental group E3 supplemented with 3% red grape pomace per 1 kg of feed mixture. The feed mixtures were produced without any antibiotics and coccidiostatics. The fattening period lasted for 42 days. The findings of the work on the meat performance and carcass characteristics of Ross 308 broiler chickens revealed that grape pomace in amount 3% (E3 group) seems to be the most suitable feed supplement. Among the most positively affected parameters (P≤0.05) by this supplementation in comparison with control may be mentioned the live weight and breast part weight (♂, ♀ and ♂+♀). Moreover, it seems likely that any supplementation with grape pomace can positively affect (P≤0.05) giblets weight (♂+♀) and necks weight (♀ and ♂+♀). [ABSTRACT FROM AUTHOR]

The aim of the work was to analyze the carcass structure and the quality of the meat and fat oxidation of French Lop and Californian rabbit breeds. Carcass yield of the Californian rabbit breed was 50% and the French Lop rabbit was 49.9%. In the thing muscle of the French Lop rabbit, the protein content was 23.85 g.100 g-1 and in the musculus longissimus dorsi (MLD) - 23.31 g.100 g-1. The Californian rabbit breed had a protein content of 23.30 g.100 g-1 in the thigh muscle and 23.67 g.100 g-1 in the MLD. The intramuscular fat content of the French Lop rabbit thigh muscle was 0.92 g.100 g-1 and the back muscle was 0.99 g.100 g-1. The thigh muscle of the Californian rabbit had an intramuscular fat content of 1.10 g.100 g-1 and a back muscle of 1.07 g.100 g-1. The higher content of oleic acid was found in both breeds: in the MLD of French Lop rabbit breed had 38.32 g.100 g-1 FAME (fatty acid methyl ester) and in the MLD of Californian rabbit - 39.76 g.100 g-1 FAME. In the thigh muscle, the oleic acid content in a French Lop rabbit was of 30.76 g.100 g-1 FAME and in a Californian rabbit breed - 39.02 g.100 g-1 FAME. The docosahexaeonic acid content in the thigh muscle of the French Lop rabbit was the same as that of the Californian rabbit (0.03 g.100 g-1 FAME). Malondialdehyde content, an indicator of fat oxidation, determined after 5 days of maturation in the MLD of both breeds was the same (0.17 mg.kg-1). The content of MDA in the thigh muscle of the French Lop rabbit was 0.17 mg.kg-1 and in the Californian rabbit - 0.16 mg.kg-1. To achieve optimal carcass maturity, it is appropriate to fatten the French Lop rabbits to an older age. [ABSTRACT FROM AUTHOR]

In this experiment the effects of different housing systems on physical indicators of egg yolk and egg albumen quality of table eggs were studied. Hens of laying hybrid Lohmann Brown Lite were housed in two different housing systems, in enriched cage or on floor housing system. In both systems, the hens were kept under standard bioclimatic conditions. Eggs (n = 540) were collected from the first phase of the laying cycle, at monthly intervals, at the age of laying hens 30-42 weeks. Egg albumen weight (g), egg albumen percentage (%), egg albumen index, Haugh units (HU), egg yolk weight (g), egg yolk percentage (%), egg yolk index, egg yolk color (HLR) were evaluated. The results showed that in egg albumen quality indicators the differences in egg albumen weight (40.5 ± 4.3; 41.4 ± 3.5 mean ± SD) and egg albumen percentage (62.4 ± 3.9; 63.8 ± 6.1 mean ± SD) were significantly higher (P <0.05) for hens housed on the floor. In Haugh's units and the egg albumen index, the differences were statistically insignificant (P ≥ 0.05). Yolk quality indicators, namely the percentage of yolk (27.1 ± 2.4; 25.8 ± 3.1 mean ± SD) and the yolk index (47.4 ± 3.1; 43.5 ± 5.7 mean ± SD) found statistically significant differences in favor of eggs from hens housed in enriched cages. In egg yolk weight and egg yolk color, differences between eggs from both systems were noticeable. The results obtained show that the quality indicators of the internal egg content of both housing systems were comparable. [ABSTRACT FROM AUTHOR]

Slovak smoked cow cheese "Parenica" is a traditional dairy product with a protected geographical indication. An amount of 96 samples were studied in the present study. The samples were examined for coliforms (VRBL medium at 37 °C for 24-48 h), for lactic acid bacteria (on MRS media at 30 °C for 48-72 h), microscopic filamentous fungi (MEA at 25 °C for 5 days) and total microbial counts (PCA at 30 °C for 48-72 h). Individual species of microorganisms isolated from smoked cheese "parenica" were identified with MALDI-TOF MS Biotyper. Totally, 41 species of microorganisms were identified. The most abundant species were Lactobacillus fermentum, Lactococcus lactis, Enterococcus faecium, and Escherichia coli. Microscopic filamentous fungi were represented by the genus Rhizopus spp. and yeasts by species of Yarrowia lipolytica and Kluyveromyces lactis. Of the total number of isolates 47.66% were lactic acid bacteria, 27.84% coliform bacteria, 18.66% yeasts and 5.85% of microscopic filamentous fungi. The occurrence of microorganisms increased in the summer then the highest values of coliform bacteria were detected 1.74 log cfu/g. The lactic acid bacteria counts found in summer were 2.19 log cfu/g, and the highest counts were observed in December - 2.66 log cfu/g. [ABSTRACT FROM AUTHOR]

The objective of study was to evaluate the effects of a diet supplemented with bee bread powder on the chemical composition of Japanese quail meat. A total of 80 one day-old quails were assigned to 4 treatments: 1. control (C), 2. experimental diet with bee bread (2 g.kg-1 of feed mixture (FM); E1), 3. experimental diet with bee bread (4 g.kg-1 of FM; E2) and 4. experimental diet with bee bread (6 g.kg-1 of FM; E3). The feeding period was 56 days. The supplementation with bee bread improved the protein content of the breast muscle at a dose of 4 a 6 g.kg-1 FM (25.16 and 25.25 g.100 g-1) versus C (24.55 g.100 g-1). In the thigh muscle, a slightly increased water content in E2 and E3 (70.34 and 70.22 g.100 g-1) compared to the C (69.38 g.100 g-1). Bee bread had a beneficial (P=0.05) effect on the fat in the breast muscle (1.18 g.100 g-1 E1, 1.08 g.100 g-1 E2, 1.01 g.100 g-1 E3) in comparison to the control (1.21 g.100 g-1). The fat content in the thigh muscle increased (P=0.05) in E1 (2.01 g.100 g-1), E2 (1.76 g.100 g-1), E3 (1.76 g.100 g-1) when compared to the C (1.30 g.100 g-1). Between male and female were observed differences only in the cholesterol content of the breast muscle of the C (female - 0.86 g.100 g-1, male - 0.72 g.100 g-1). Significant differences (P=0.05) have be also found in the breast muscle in the female with respect to the water, protein, fat and cholesterol content when comparing the C and E2, E3. With respect to males we found differences (P=0.05) in the protein content in the thigh muscle between E1:E3, E2:E3 and with respect to the fat content between the C and E2. We may state that bee bread powder at 4, respectively 6 g.kg-1 to the feed mixture could be a suitable supplement to the quail nutrition without a negative effect on the meat quality. [ABSTRACT FROM AUTHOR]

The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) without additional supplementation, the experimental group E1 supplemented with 2 mg bee bread powder per 1 kg of feed mixture; the experimental group E2 supplemented with 4 mg bee bread powder per 1 kg of feed mixture and the experimental group E3 supplemented with 6 mg bee bread powder per 1 kg of feed mixture. The groups were kept under the same conditions and the quails were slaughtered at 56 days of age. Based on the results, we can conclude that the application of bee bread powder generally has not confirmed a positive effect on the meat performance of Japanese quails, regarding to the quantities of bee bread powder in the experimental groups. [ABSTRACT FROM AUTHOR]

Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes' cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei. [ABSTRACT FROM AUTHOR]

The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza". There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia. [ABSTRACT FROM AUTHOR]

The aim of the present study was analysed the effect of supplying humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on fatty acid (FA) profile of the most valuble parts of Ross 308 chicken carcass. A total of 200 pcs Ross 308 broiler chickens of mixed sex were randomly divided into 4 groups (n=50): control group (C) without supplementation, experiment group E1 (2% humic acids), E2 (80% humic acids and 20% garlic powder) and E3 (90% humic acids and 10% oregano powder). Fattening period lasted for 42 days and all groups were kept under the same conditions. After slaughter, the FA profiles of breast and thigh samples were determined. In comparison with control group, FA composition of breast and thigh muscle, 7 out of 15 fatty acids was affected (P≤0.05) by dietary supplementation with humic acid (E1), combination of humic acid with garlic powder (E2) and combination of humic acid with oregano powder (E3). The most represented fatty acids in breast and thigh muscle in all experimental groups were oleic acid, palmitic acid and stearic acid. Comparing breast with thigh muscle, one unanticipated finding was that breast contained slightly higher amounts of total SFA (36.41 to 38.47% in breast vs. 32.63 to 34.20% in thigh). Besides, breast muscle was found to contain slightly lower proportion of total MUFA (49.01 to 50.27% in breast vs. 51.29 to 55.50% in thigh). Breast muscle had higher percentage of total PUFA (11.45 to 11.86% in breast vs. 7.49 to 9.87% in thigh). The results of the experiment confirmed that the addition of garlic and oregano powder in combination with humic acids can affect the fatty acid profile of chicken meat. [ABSTRACT FROM AUTHOR]

The aim of this work was to compare contents of fat and oxidative stability of farm-rearing and free-rearing common pheasant (Phasianus colchicus). For experiment were used pheasants from two types of breeding. The first group came from free-rearing and it was fed by a natural way and in the winter months were fed with wheat, maize and barley. For the experiment analysis were used from free and farm-rearing 10 male of pheasants and 10 female of pheasants. The second group was created by pheasants, which came from farm breeding from VPP Kolíňany farm, Žirany resort. The group of farm-rearing pheasants was reared in farm conditions until the time of hunt (70 days). The pheasants were fed by special feed mixtures (BŽ1, BŽ2, BŽ3) intendent for fattening of pheasants. All pheasants were caught on common hunting in Nitra area. The first meat analyzes were carried out 1 day after the pheasants hunting. Other samples were analyzed after 6 months of freezing storage. The different contents of fat in breast muscle was significant (P≤0.05) between groups farm-rearing and free-rearing and contents of fat was significant (P≤0.05) between male and female into group too. The contents of malondialdehyde (MDA) in breast muscle was in range from 0.025 to 0.056 mg.kg-1 at the start of storage (1st day) and at the end of storage (6th month) was in range from 0.113 to 0.197 mg.kg-1. The significant differences (P≤0.05) in contents of MDA were between male and female from farm-rearing in sixth month of storage. The significant differences (P≤0.05) in contents of MDA were between group farm-rearing and free-rearing at the beginning and at ending of storage. [ABSTRACT FROM AUTHOR]

The aim of the present study was to describe microbiota of the traditional Slovak cheese „Bryndza". A total of 30 cheese samples were collected from seven different farms during in 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, and yeasts. The total bacterial counts were cultivated on plate count agar at 30°C in aerobic conditions, lactic acid bacteria on MRS, APT and MSE at 37°C in anaerobic conditions, coliform on VRBL at 37 °C in aerobic condition and yeasts on MEA at 25°C in aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified by MALDI-TOF MS profiling. Totally, a number of 870 isolates were identified with score higher than 2. Hafnia alvei and Klebsiella oxytoca were the most frequently identified species of Gram-negative and Lactococcus lactis and Lactobacillus paracasei from Gram-positive bacteria. Dipodascus candidum and Yarrowia lipolitica were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 7 species. This study describs the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strains for the industrialization of producing of the traditional cheese products. [ABSTRACT FROM AUTHOR]

The aim of present study was evaluated chosen quality parameters (oxidative stability, colour, sensory quality) of raw cooked meat product after sea buckthorn application. In the experiment was 5 groups: control group (C) (without addition), P1 (5 ml of sea buckthorn juice per kg of meat mixture), P2 (10 ml of sea buckthorn juice per kg of meat mixture), P3 (0.1 ml of sea buckthorn oil per kg of meat mixture), P4 (0.5 ml of sea buckthorn oil per kg of meat mixture). The samples were stored under refrigerated conditions at 4±1 °C and analysed on 1,4, 7 and 10 days. At the end of storage, we observed higher oxidation stability (P≥ 0.05) in all experimental groups compared to the C group. In C group was recorded the highest production of MDA (0.289 mg.kg-1). From the experimental groups with different additions (P≥ 0.05) of bio juice and oil, we observed the highest degree of oxidative stability in the P4 with addition of bio oil in the amount of 0.5 ml (0.229 mg.kg-1) and bio juice with addition of 10 ml (P2 - 0.234 mg.kg-1). A slightly higher degree of oxidative damage was observed with the addition of bio oil in the amount of 0.1 ml (P3 - 0.245 mg.kg-1) and bio juice with the addition of 5 ml (P1 - 0.248 mg.kg-1). We had not found significantly differences (P> 0.05) among all groups at colour parameters evaluation (L* a* b*) of raw cooked meat products. In the evaluation of the individual sensory quality indicators after addition natural antioxidants we did not record statistically significant differences (P> 0.05) between individual groups, indicating that the sensory quality of raw cooked meat products was not negatively affected by their addition. The fortification of meat-fatty batters using 100% bio juice and bio oil Sea buckthorn berries strongly inhibit lipid oxidation during storage and that suggest that it can be used as a natural preservative instead of chemical food additives. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the growth, fattening characteristics and veal quality of MLT from Holstein calves (total number of 40 heads) produced from 4 slaughter weight groups (130, 150, 180 and 210 kg). Calves were fed in the same conditions. Average daily gains ranged from 660 g in slaughter weight 130 kg to 840 g in weight 210 kg (P < 0.001). The most important changes of linear body measurements were revealed in hip height and withers height (P < 0.001). Slaughter weight had strong impact on average daily gain and most of body measurements (P < 0.01). Slaughter weight influenced proportion of kidney, rumen and intestinal fat, while highest proportion was found in the group of 180 kg (P < 0.001). Calves of slaughter weight 180 kg had lowest proportion of bones (P < 0.001) and highest proportion of meat (P < 0.001) from right – half carcass. Highest proportion of separable fat had calves of 210 kg as well as 150 kg. In terms of nutritional quality of veal, we found significant and high individual differences in intramuscular fat content (P < 0.01) as well as between monitored groups. The lightness of the meat was highest in the group of 180 kg (P < 0.05). Protein content of the loin muscle had negative impact on intramuscular and moisture content (P < 0.001). Parameter pH strongly positively influenced drip loss value and negatively electrical conductivity. [ABSTRACT FROM AUTHOR]

The aim was the evaluation of meat performance in chickens Ross 308 after the addition of bee pollen and propolis in a combination with probiotic into diet for broiler chicken. A total of 180 Ross 308 broiler chickens of male and female sex were randomly divided into 3 groups (n=60): the control group (C) without additional supplementation, experimental group E1 supplemented with 400 mg bee pollen extract per 1 kg of feed mixture and 3.3 g probiotic (Lactobacillus fermentum) added to drinking water on a daily basis, and experimental group E2 supplemented with 400 mg propolis extract/1 kg feed mixture and 3.3 g probiotic (L. fermentum) added to drinking water on a daily basis. The feed mixtures were produced without any antibiotics and coccidiostatics. The fattening period lasted for 42 days. The findings of the work on the meat performance and carcass characteristics of chickens revealed that bee pollen in combination with probiotic was the most suitable feed supplement. Among the most noteworthy parameters affected positively (P≤0.05) by this supplement in comparison with control may be mentioned the breast part weight. Moreover, it seems likely that there was synergistic effect of bee pollen and probiotic manifested by higher live body and carcass weight (P≤0.05) in comparison with the control. Present results would also seem to suggest that propolis supplementation with probiotic had effects on meat performance and carcass characteristics of Ross 308 broiler chicken. [ABSTRACT FROM AUTHOR]

Fungi as a group are some of the most resilient spoilage microorganisms and are capable of overcoming the control strategies utilized by the food industry. Various fungal propagules are rapidly dispersed by water and air, survive under extreme conditions, and sustainably increase in biomass. The aim of this study were isolation and identification of microscopic filamentous fungi from traditional cow cheese. Altogether, 40 samples of Slovak traditional cheese "Parenica" were examined. The samples included non-smoked and smoked cheese samples. Microscopic fungi were cultivated on Malt extract agar. Microscopic fungi count was from 1.89 log cfu.g-1 to 2.65 log cfu.g-1. A total of 129 isolates of microscopic fungi were identified in our study. Alternaria and Penicillium (50%) were the most abundant microscopic fungi. Also Aspergillus (45%) and Cladosporium (45%) were frequently identified. Alternaria sp., Aspergillus niger, Aspergillus sp., Cladosporium sp., Mucor sp., Penicillium sp. and Rhizopus sp. were isolated from non-smoked and smoked cheese. [ABSTRACT FROM AUTHOR]

Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify LAB in traditional cow's milk cheeses of Slovakia. An amount of 40 samples of cheese were produced in the four regions of the Slovakia. LAB were cultured on de Man, Rogosa and Sharpe media for 48 h at 37 °C microaerophilically. The of LAB were confirmed with MALDI-TOF. LAB colonies were subcultured on TSA and 166 cultures were used for further confirmation. The following genera and species were identied with mass spectrometry method: Lactococcus spp., including L. lactis and L. garvieae; Lactobacillus spp., including L. curvatus, L. delbrueckii, L. fermentum, L. papacasei, L. paraplantarum, L. plantarum and L. sakei; Enterococcus spp., including E. durans, E. faecalis, E. faecium and E. italicus; Leuconostoc spp., including L. mesenteroides; Pediococcus spp. with P. pentosaceus and Streptococcus spp. with S. salivarius ssp. thermophilus. [ABSTRACT FROM AUTHOR]

In this study, the cultivable population of bacteria from a traditional Slovak cheese “Parenica” made from cow milk were identified using MALDI-TOF mass spectrometry (MS). A total of 100 “Parenica” cheese packages from four producers were examined, including n=50 smoked and n=50 non-smoked cheese samples. The lactic acid bacteria (LAB) were cultured on MRS, APT and MSE agars at 30 °C, coliform bacteria on VRBL agar at 37 °C, total count of bacteria (TCB) on Plate count agar at 30 °C and enterococci on Enterococcus selective agar at 37 °C. Gram-positive and gram-negative strains were subjected to identification by MALDI-TOF MS profiling. MALDI-TOF MS identification revealed four genera belonging to LAB including Lactococcus, Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus curvatus (L. curvatus), L. delbrueckii, L. fermentum, L. casei, L. paraplantarum, L. plantarum and L. sakei.. Escherichia coli, Enterobacter asburiae, Klebsiella oxytoca and K. pneumoniae were the most identified bacteria species from Enterobacteriales order. [ABSTRACT FROM AUTHOR]

The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308 broiler chickens of mixed sex were randomly divided into 4 groups (n=50): control group (C) without supplementation, experiment group E1 (2% humic acids), E2 (80% humic acids and 20% garlic powder) and E3 (90% humic acids and 10% oregano powder). Fattening period lasted for 42 days and all groups were kept under the same conditions. After slaughter, the AA profiles of breast and thigh samples were determined. In comparison with control group, 6 out of 10 AA was significantly affected (p ≤0.05) by used dietary supplementation - Met, Cys and His in thigh and Leu, Phe, His and Arg in breast muscle. AA composition of breast muscle was positively affected mainly by humic acids and 10% oregano powder supplementation (E3), while thigh muscle by humic acids and 20% garlic powder (E2). The highest obtained AA in breast muscle was Leu (2.02 g.100 g-1) in E3 group and thigh muscle His (1.15 g.100 g-1) in E2 group (p ≤0.05). In conclusion, humic acids and 10% oregano powder supplementation (E3) elicited to the best AA profile of chicken breast muscle but also the worst AA profile in thigh muscle so the effect of such a supplementation is disputable. On the other hand, humic acids and 20% garlic powder supplementation resulted into slight increase of AA in both breast and thigh muscle (E2). [ABSTRACT FROM AUTHOR]

The aim of the present study was to analyze the antimicrobial effect of garlic to the various groups of microorganisms during storage of ground pork. In the experiment, samples of ground pork were used. The total viable counts (TVC), Pseudomonas spp. and coliform bacteria (CB) after application of fresh garlic, garlic oil and dried garlic and vacuum packaging were evaluated. The samples were analyzed at 0., 2nd., 4th., 6th and 8th day of storage of meat at temperature 4°C. There were analyzed 120 samples of ground meat (60 samples aerobically packed, 60 samples vacuum packed). Dried and fresh garlic were added to the ground pork in the amount 1 g per 5 g of sample and 1 mL of garlic oil per 5 g of sample. Plate dilution method was used to microbiological analysis of ground pork. The average values of total viable counts (TVC) after 8th day of storage were 4.98 log CFU.g-1 in the samples treated with fresh garlic in the samples with vacuum packaging, 5.36 log CFU.g-1 in control group with vacuum packaging and in samples treated with dried garlic in vacuum packaging, 5.59 log CFU.g-1 in the samples treated with garlic oil with vacuum packaging, 6.16 log CFU.g-1 in the samples treated with fresh garlic in air condition, 6.31 log CFU.g-1 in samples treated with dried garlic in air condition, 6.50 log CFU.g-1 in samples treated with garlic oil in air condition, 8.45 log CFU.g-1 in control group without treatment in air condition. The average values of coliform bacteria (CB) were after 8th day of storage 4.13 log CFU.g-1 in the control group without treatment in air condition, 2.82 log CFU.g-1 in the samples treated with garlic oil, 2.22 log CFU.g-1 in the samples treated with dried garlic in air condition, 1.82 log CFU.g-1 in samples treated with garlic oil in vacuum condition, 1.78 log CFU.g-1 in the samples treated with fresh garlic in air condition. The presence of coliform bacteria was not detected in control groups without treatment in vacuum packaging, in the samples treated with fresh garlic in vacuum packaging and in the samples treated with dried garlic in vacuum packaging. The average values of Pseudomonas spp. after 8 days were 1.78 log KTJ.g-1 in control group without treatment in air condition and in the samples treated with dried garlic in air condition. Pseudomonas spp. was not detected in another samples. [ABSTRACT FROM AUTHOR]

The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia. [ABSTRACT FROM AUTHOR]

The present study aimed to determine the effect of GSE application on quality (oxidative stability, color and sensory quality) of rawcooked meat products stored 10 days at 4 °C. Antioxidant activity assessment of applied GSE of different grape varieties in Frankovka modrá (E2) grape varieties was observed higher antioxidant activity (91.2%) than that in Dunaj (E1) and Cabernet Sauvignon (E3) grape variety (85.3, resp. 85.8 %). At the end of storage (day 10), we observed higher oxidation stability in all experimental groups with grape seed extract supplements and therefore a lower MDA value compared to the control group without the addition of extracts. In control group was recorded the highest production of MDA (0.129 mg.kg-1). From experimental groups with the addition of different grape seed extracts, we recorded the highest degree of oxidative stability in the experimental group with the addition of Frankovka modrá extract (0.115 mg.kg-1). The highest degree of oxidative damage from all experimental groups was found in group with the addition of Dunaj extract (0.120 mg.kg-1). The MDA content in the experimental group with the addition of Cabernet Sauvignon grape extract at the end of the refrigeration storage period was 0.118 mg.kg-1. In the evaluation of the individual sensory quality indicators after grape seed extract we did not record statistically significant differences (P> 0.05) between individual groups, indicating that the sensory quality of rawcooked meat products was not negatively affected by their addition. In the evaluation of the most important indicator of sensory quality (taste) we recorded better average ratings in all experimental groups with the addition of grape seed extract than in the control group. Based on the results of the oxidative stability and sensory quality of the raw-cooked meat product after 10 days of refrigerated storage at 4 °C, we can recommend using natural antioxidants in the production of the meat product in the form of grape seed extract Dunaj, Frankovka modrá and Cabernet Sauvignon to increase oxidative stability thereby increasing the shelf life and sensory quality of the rawcooked meat product. [ABSTRACT FROM AUTHOR]

The aim of the experiment was to analyse the effect of alfalfa meal addition into fed mixtures on chicken meat quality. The quality of chicken meat was influenced by the feed mixture according to age period. The feed mixture was prepared with addition of alfalfa meal. Alfalfa meal was produced by drying and milling the tops of alfalfa (Medicago sativa) at the stage of bugs and was added to feed mixture at relevant percentages: control group - feed mixture without of alfalfa meal addition, experimental group (E1) - feed mixture was supplemented with 2% of alfalfa meal, experimental group (E2) - feed mixture was supplemented with 4% of alfalfa meal, experimental group E3 - feed mixture was with 6% of alfalfa meal in proportion).The experimental period of chickens rear for meat production were divided into three phases according to the type of feed mixtures: a) the starter period, for chickens from hatching to 18 days of age; chickens was fed by starter feed mixture, b) growth period, for chickens from 19th to 31st day of age; chickens was fed by grower feed mixture, c) final period, for chickens from 32nd to 38th day of age; chickens was fed by finisher feed mixture. Chickens were fed ad libitum. For the experiment was used chicken hybrid combination ROSS 308. The chickens were killed after age 38 days. The right half of carcasses were deboned after 24 hours and the breast and thigh muscle with skin was separated and analysed (dry matter and fat). The left half of chicken carcasses was stored at -18 °C. Peroxide value was analysed after 12 and 18 months of storage. The additives of alfalfa meal had a little impact on meat quality parameters except the significant difference (p ≤0.05) in fat between groups with 4% and 6% alfalfa meal proportion. Alfalfa meal can be recommended as a feed additive for chicken. [ABSTRACT FROM AUTHOR]