scholarly journals ELISA for Detection of Soya Proteins in Meat Products

2009 ◽  
Vol 78 (4) ◽  
pp. 667-671 ◽  
Author(s):  
Eva Renčová ◽  
Bohuslava Tremlová
Keyword(s):  
Czech Republic ◽  
Protein A ◽  
Meat Product ◽  
Meat Products ◽  
Protein Detection ◽  
Soya Protein ◽  
Consumer Health ◽  
The Czech Republic ◽  
Durable Products ◽  
Soya Proteins

Indirect competitive ELISA method for the detection of soya proteins in meat products was developed. The detection limit of the method is 0.5% of the weight of added soya protein. A total of 131 meat product samples such as salamis or sausages from the Czech Republic market were investigated for the presence of soya proteins. Soya proteins were detected in 84% of the investigated samples without any declaration on the package of the product. The use of vegetable additives, namely soya in meat products in the market of the Czech Republic is very frequent and the restriction of its usage by legislation relates only to some kinds of durable products and ham (Act 264/2003 Coll.). The need for sensitive inspecting methods for soya protein detection is not only associated with the economic aspect (adulteration), but mainly with consumer health protection in case of allergy to soya proteins.

scholarly journals Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products    

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 471-479 ◽  
Author(s):  
M. Pospiech ◽  
B. Tremlová ◽  
E. Renčová ◽  
RandulováZ ◽  
Z. Řezáčová Lukášková ◽  
...  
Keyword(s):  
Meat Products ◽  
Protein Detection ◽  
Soya Protein ◽  
Microscopical Examination ◽  
Immunochemical Method ◽  
Immunohistochemical Methods ◽  
Immunochemical Methods ◽  
Soya Proteins ◽  
The Individual ◽  
Comparison Of The Results

This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. Histochemical and immunohistochemical methods were used for microscopical examination. From a group of 252 meat products, each sample was examined for soya proteins by ELISA, histochemical, and immunohistochemical methods. The products came from the following categories: cooked sausages, ham, dry cooked sausages, and fermented sausages. The results showed that the highest accuracy was achieved by immunohistochemical examination. However, in the category of cooked sausages, this result was not statistically significant. Since the results in the individual categories differed, our results demonstrate that one single method does not always provide reliable and completely objective results. Immunohistochemical methods seem to be the most suitable for the verification of the reference immunochemical method results and prevention of false results.

scholarly journals Analysis of changes in meat and meat products consumption in the Czech Republic in the past ten years

2012 ◽  
Vol 51 (No. 9) ◽  
pp. 395-401
Author(s):  
L. Kubíčková ◽  
V. Šerhantová
Keyword(s):  
Czech Republic ◽  
Data Analysis ◽  
Consumer Behaviour ◽  
Meat Products ◽  
Secondary Data ◽  
Secondary Data Analysis ◽  
Key Factors ◽  
The Czech Republic ◽  
The Past

In the past ten years, meat and meat products consumption has changed dramatically. It has been caused by price and non-price factors. This article gives a brief recapitulation of the development of the consumption of meat and meat products and identifies the key factors which, in the past ten years, have had a major impact on this development. This article presents results of the secondary data analysis and the results of an inquiry into meat and meat products consumer behaviour carried out in the late 2004.

scholarly journals Comparison of meat products’ composition bearing/not-bearing claims marketed in the Czech Republic

2011 ◽  
Vol 80 (4) ◽  
pp. 379-384 ◽  
Author(s):  
Pavla Steinhauserová ◽  
Irena Řehůřková ◽  
Jiří Ruprich
Keyword(s):  
Czech Republic ◽  
Salt Content ◽  
Meat Products ◽  
Health Claims ◽  
Health Claim ◽  
Legal Requirements ◽  
The Czech Republic ◽  
Nutrition Claims ◽  
Reduced Fat ◽  
Fat Reduction

The aim of this study was to analyse the occurrence and specific composition of meat products (MPs) bearing nutrition/health claims marketed in the Czech Republic. MPs were analysed for fat content, fatty acids (FA) composition and sodium (Na) content. The compliance with legal requirements (Regulation EC No 1924/2006) and information stated on the product was checked.This study is the first one in the Czech Republic dealing with this issue. Among hundreds of marketed MPs, we observed only a limited number of MPs bearing claims. We analysed and compared chemical composition of 12 MPs bearing nutrition claims to 5 identical brand products without any claim. None of the claims dealt with reduced amount of Na/salt content and none was evaluated as an explicit health claim. Most of the mentioned nutrition claims were declared as “Fit, Fitness, Light, Wellness, With low/reduced fat”. Only one claim mentioned “ω3 FA addition”. All analytical results, except one product with claim “Low/reduced fat” or “Light” (if connected with fat reduction), corresponded to the legal requirements and information stated on the product. Three statements on the products associated with Na/salt content did not correspond to the amount measured in the sample. When comparing MPs “with” and “without” nutrition claim, lightly reduced fat or added amount of ω3 FA was recognized only in one product with claim. Other indicators, such as Na/salt content, better FA profile or more evident fat reduction were not found. The results of our study show that claims such as “Healthier, Fit, Fitness or Wellness” may be considered as somewhat misleading for consumers.

scholarly journals Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

2014 ◽  
Vol 83 (3) ◽  
pp. 273-277 ◽  
Author(s):  
Pavla Steinhauserová ◽  
Irena Řehůřková ◽  
Jiří Ruprich
Keyword(s):  
Czech Republic ◽  
Pilot Study ◽  
Sodium Intake ◽  
Meat Products ◽  
Sodium Content ◽  
European Countries ◽  
Meat Production ◽  
Global Public Health ◽  
The Czech Republic ◽  
High Sodium

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.

scholarly journals Factors for Choosing a Point of Purchase of Meat Products

2015 ◽  
Vol 63 (2) ◽  
pp. 639-646
Author(s):  
Martin Souček ◽  
Jana Turčínková
Keyword(s):  
Czech Republic ◽  
Household Income ◽  
Food Industry ◽  
Meat Products ◽  
Demographic Structure ◽  
Contingency Analysis ◽  
The Czech Republic ◽  
The Past ◽  
Point Of Purchase ◽  
And Cluster Analysis

This paper is focused on factors influencing consumers when choosing an outlet when shopping for meat products. This issue is very relevant in the Czech Republic as there were a number of problems and affairs in the food industry in the past period. Consumers begin to change their buying habits gradually and focus more on product quality. In the Czech Republic producers specializing in their production of meat products on quality have begun to improve their situation. The research results come from a questionnaire survey conducted in the Czech Republic (n = 1137). The data were processed with Statistica v. 11. Frequency tables, contingency tables and cluster analysis were used for the data analysis. Results show that in the Czech population a strong influence of price as a factor influencing a choice of point of purchase still prevails. Analyses focused on assessment of three hypotheses that were validated through decomposition into sub-hypotheses and application of contingency analysis. Measures of associations were examined in particular in relation to age category of respondents, household income, and level of attained education. In all cases, associations were identified for all three characteristics, the strongest associations were found particularly in the context of respondent’s age. The presented results show that managers of stores selling meat products should pay attention to a demographic structure of their customers and adjust their services and offer to their preferences.

scholarly journals Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

10.5219/1117 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 390-395
Author(s):  
Miroslav Jůzl ◽  
Markéta Piechowiczová ◽  
Kamila Řehůřková
Keyword(s):  
Czech Republic ◽  
Sensory Evaluation ◽  
Monosodium Glutamate ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Quality Parameters ◽  
High Income ◽  
The Subject ◽  
Reduced Salt

Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 – 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p ˂0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p ˂0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p ˂0.05) by both the groups (YC and OC) than PG2.0 samples.

scholarly journals An outbreak of listeriosis linked to turkey meat products in the Czech Republic, 2012–2016

2018 ◽  
Vol 146 (11) ◽  
pp. 1407-1412 ◽  
Author(s):  
T. Gelbíčová ◽  
M. Zobaníková ◽  
Z. Tomáštíková ◽  
I. Van Walle ◽  
W. Ruppitsch ◽  
...  
Keyword(s):  
Czech Republic ◽  
Food Processing ◽  
Meat Products ◽  
Processing Plant ◽  
Outbreak Strain ◽  
The Czech Republic ◽  
Turkey Meat ◽  
Close Relationship ◽  
Serotype 1 ◽  
Food Processing Plant

AbstractSince 2012–2016 an increased number of listeriosis cases, especially from one region of the Czech Republic, were observed. Most of them were caused by strains of serotype 1/2a, clonal complex 8, indistinguishable by pulsed-field gel electrophoresis. Twenty-six human cases were reported, including two neonatal cases in twins. Three cases were fatal. The typing of Listeria monocytogenes isolates from food enabled to confirm a turkey meat delicatessen as the vehicle of infection for this local outbreak in the Moravian-Silesian Region. The food strains belonging to identical pulsotype were isolated from ready-to-eat turkey meat products packaged by the same producer between 2012 and 2016. This fact confirms that the described L. monocytogenes outbreak strain probably persisted in the environment of the aforementioned food-processing plant over several years. Whole-genome sequencing confirmed a very close relationship (zero to seven different alleles) between isolates from humans, foods and swabs from the environment of the food-processing plant under investigation.

scholarly journals Occurrence and characteristics of Listeria monocytogenes in ready-to-eat food from retail market in the Czech Republic

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 3-7 ◽  
Author(s):  
T. Gelbíčová ◽  
R. Karpíšková
Keyword(s):  
Czech Republic ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Meat Products ◽  
Processed Meat ◽  
Manufacturing Plant ◽  
Retail Market ◽  
The Czech Republic ◽  
Confectionery Products ◽  
Typing Methods

The study objectives were to test ready-to-eat food from the retail market in the Czech Republic for the presence of L. monocytogenes and, based on typing methods, to investigate probable causes of contamination. A total 2180 samples of ready-to-eat food (meat, dairy, fish, delicatessen and confectionery products and fresh fruit and vegetables) were analysed qualitatively and quantitatively. L. monocytogenes isolates were characterised by serotyping and macrorestriction analysis after digestion with the restriction enzyme AscI. In 2004–2008 L. monocytogenes was most often detected in delicatessen (5.2%), meat (3.4%) and dairy products (1.8%). In the analysed samples, L. monocytogenes was mostly present at counts lower than 102 CFU/g. Only in 2004, higher counts of L. monocytogenes were found in two heat-processed meat products (103 CFU/g). The obtained macrorestriction patterns helped in tracing the source of contamination and routes of the spread of L. monocytogenes in the manufacturing plant and retail market.

Insect consumption in the Czech Republic: what the eye does not see, the heart does not grieve over

2020 ◽  
Vol 6 (5) ◽  
pp. 525-535
Author(s):  
M. Kulma ◽  
V. Tůmová ◽  
A. Fialová ◽  
L. Kouřimská
Keyword(s):  
Czech Republic ◽  
Older People ◽  
Meat Products ◽  
Point Of View ◽  
Edible Insects ◽  
Age And Gender ◽  
The Czech Republic ◽  
Positive Attitudes ◽  
And Gender

A survey to test customers´ experience and preferences regarding food insects in the Czech Republic has revealed that 37.8% of the 1,340 respondents had experienced eating insects. Although more than half of the respondents reported their experience as being positive, only 11.8% consumed insects regularly. Of those who had no experience with edible insects, 14% stated their willingness to taste insects. Regarding preferences, ground insects or insect meal were the favourite forms of consumption, regardless of the species. From a sociodemographic point of view, age and gender significantly influenced the responses; younger people and men reported more positive attitudes towards entomophagy than older people and women. Regarding eating whole insects, processed crickets, katydids and locusts were the top-rated insects. Cockroaches were the least popular choice. The majority (77.7%) of the respondents also claimed that they would not mind consuming meat products originating from livestock that were fed insects.

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