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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 aim of this study was to determine the occurrence of pathogens in selected group of ewes and the relationship between somatic cell count (SCC) and the presence of pathogens. The experiment was carried out on a dairy farm, where predominantly breed was a Tsigai. Sampling was carried out in monthly intervals as part of the milk recording test day from February to July 2019. A total of 303 ewes were included in the survey, during the milk recording test day. The ewes with SCC =1000 × 103 cells.mL-1 were selected for further sampling at half udder level. Based on SCC the ewes were divided into five groups: <200 ×103; =200 <400 × 103; =400 <600 × 103; =600 <1000 × 103; =1000 × 103 cells.mL-1. The first group of SCC contained 33.9% of milk samples, the second 14.1% of samples, the third 5.7% of samples, the fourth 6.2% and the fifth 40.1% of samples. The most common pathogens were coagulase negative staphylococci (CNS). The most frequent CNS was Staphylococcus (S.) simulans (24.4%). S. aureus was identified in 5.3% of bacteriological positive samples. Almost 70% of ewes with bacteriological positive samples were repeated identified the presence of pathogens during tested period. SCC =500 × 103 cells.mL-1 were detected in 92.5% bacteriological positive milk samples. The presence of pathogens increased SCC in milk (p <0.001) as compared to samples free of pathogens. In conclusion, the SCC =500 × 103 cells.mL-1 could be important for detection of subclinical mastitis at half udder level in dairy ewes. [ABSTRACT FROM AUTHOR]

The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14 samples) and ham (14 samples) was salted by nitrite salt mixture during 1week. The nitrite salt mixture for salting process (dry salting) was used. This salt mixture contains: salt, dextrose, maltodextrin, flavourings, stabilizer E316, taste enhancer E621, nitrite mixture. The meat samples were dried at 4 °C and relative humudity 85% after 1 week salting. The weight of each sample was approximately 1 kg. After salting were vacuum-packed and analysed after 1 week. The traditional dry-cured meat such as dry-cured ham and neck obtained after 12 - 24 months of ripening under controlled conditions. The average protein content was significantly (p <0.001) lower in dried pork neck in comparison with dried salted pork ham. The average intramuscular fat was significantly (p <0.001) lower in dried pork ham in comparison with dried salted pork neck. The average moisture was significantly lower (p ≤0.05) in dried salted ham in comparison with dried pork neck. The average pH value was 5.50 in dried salted pork ham and 5.75 in dried salted pork neck. The content of arginine, phenylalanine, isoleucine, leucine and threonine in dried salted ham was significantly lower (p <0.001) in comparison with dried salted pork neck. The proportion of analysed amino acids from total proteins was 56.31% in pork salted dried ham and 56.50% in pork salted dried neck. [ABSTRACT FROM AUTHOR]

The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12-24 months of ripening under controlled environmental conditions. Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 °C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, for example length of drying and ripening period. The average moisture of dried salted pork ham was 63.77% and dried salted pork neck was 59.26%. The protein content was 24.87% in dried salted pork ham and significantly lower (20.51%) in dried salted pork neck. The value of intramuscular fat in dried salted pork ham was 4.97% and 14.40% in dried salted pork neck. The salt content was 5.39% in dried salted pork ham and 4.83% in dried salted pork neck. The cholesterol content was 1.36 g.kg-1 in dried salted pork ham and significant lower in dried salted pork neck (0.60 g.kg-1 ). The value of lightness was 44.36 CIE L* in dried salted pork ham and significantly lower in dried salted pork neck (40.74 CIE L*). The pH value was 5.84 in dried salted pork ham and 5.80 in dried salted pork neck. The shear work was 9.99 kg.s -1 in dried salted pork ham and 6.34 in dried salted pork neck. The value of water activity (aw) was 0.929 in dried salted pork ham and similar 0.921 in dried salted pork neck. [ABSTRACT FROM AUTHOR]