Koudela B., L. Steinhauser: Evaluation of Vitality of Sarcocysts in Beef by the DAPI Fluorescence Test. Acta vet. Brno, 53,1984: 193-197. Vitality of Sarcocystis sp. cystozoites in beef was evaluated by means of the DAPI fluorescence test. Results were verified by biological assays in definitive hosts. Sarcocysts remained vital in beef kept at refrigerator temperature over a period of 20 days a...

Department of Anatomy and Embryology, School of Medicine, Ehime University, Ehime 791-0295, Japan Fresh meat is commonly marketing at environmental temperature for long time in many developing countries including Bangladesh. The present study was conducted to assess whether elapsed time between slaughter and preservation and storage conditions influence the chemical and microbial changes of loc...

Detection of inhomogeneities in dielectric materials is required in many practical applications; these include reconstruction of voids inside concrete structures or bricks, detection of defects in wood slabs and in composite panels, detection of porosity in ceramics and molded rubber, monitoring of inhomogeneities in food products, etc. One of possible techniques for its solution is microwave (...

Surimi is stabilized myofibrillar proteins that have been blended with cryoprotectant for a longer frozen storage life. The functional properties of the myofibrillar proteins are protected during frozen storage when a cryoprotectant was added. Some commonly used cryoprotectants are sorbitol, sucrose, polydextrose, lactitol, litesse, maltodextrin, trehalose, sodium lactate and mixtures of the ab...

UNLABELLED Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends co...

In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef grounded and separated into two lots - first lot immediately used in preparation frankfurters (G1F), other frozen stored at -18?C for 4 weeks, when it second group (G2F). Physicochemical technological properties were investigated fresh (CG-F...