The aim of this study was to obtain optimal egg yolk colour by replacing synthetic pigments with natural colour sources. The mixture design was applied varying the levels of marigold, carrot and paprika in the diet from 5 g/kg to 15 g/kg. Three hundred and sixty Lohmann Brown hens were divided into 12 dietary treatments with 6 replicates each. The coloration of the egg yolk was measured visually according to RYCF (Roche Yolk Colour Fan), lightness (L*), redness (a*) and yellowness (b*) were determined using the Minolta Chroma Meter, and content of beta-carotene was measured by spectrophotometer. Sensory analysis of acceptability, homogeneity and colour was performed by a panel of trained assessors. Principal Component Analysis was successfully used in discriminating of samples into treatment groups. Artificial Neural Network was developed for predicting colour and sensory parameters and showed high overall prediction accuracy (r(2) = 0.865). Significant differences in egg yolk colour between treatments were found. Treatments containing 10 g/kg marigold and 5 g/kg paprika; 5 g/kg marigold, 5 g/kg carrot and 5 g/kg paprika, or 10 g/kg carrots and 5 g/kg paprika were the most sensory acceptable and they had RYCF values of yolk colour, between 12.2 and 13.4.

The effect of breed on carcass composition was studied for autochthonous purebred White Mangulica (WM), crossbred Duroc x White Mangulica (DWM) and purebred Large White (LW) pigs. Pigs were slaughtered at a target body weight of about 150 kg. After slaughter, carcass yield, backfat thickness, the thickness of the lumbar muscle and chilling loss were measured and calculated. WM pigs had the highest percentage of carcass yield, while DWM produced an intermediate carcass yield, between those of the pure breeds. The backfat thickness was highest in WM pigs, compared to DWM and LW pigs (67, 41 and 27 mm, respectively, P < 0.001). WM and LW pigs had respectively the lowest and the highest thickness of the lumbar muscle (62 and 72 mm), with DWM pigs at an intermediate position (69 mm). As regards chilling loss, WM and DWM pigs showed better results than LW pigs (1.74, 1.75 and 1.92 %, respectively). Overall, evidence of additive genetic effects was present for all investigated parameters, with crosses showing intermediate values between pure breeds.

The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovská klobása sausage. During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P<0.05). After two months of storage, TBARS index value in control and coated sausages were 0.94±0.04 mg kg–1 and 0.66±0.03 mg kg–1, while after seven months of storage, these values were 0.82±0.05 mg kg–1 and 0.67±0.02 mg kg–1, respectively. While content of saturated aliphatic aldehydes increased in control sausage (P<0.05), it remained unchanged in coated sausage during 7 months of storage. Lipid oxidation protective effect could be correlated to higher marks for aroma of coated sausage during the entire storage period (P<0.05). Coating slowed moisture loss of coated sausage compared to the control (P<0.05).

The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on microbiological and oxidative stability of fresh pork sausages was investigated. pH, microbiological analysis, TBARS value and sensory panel scores were assessed. Oxygenated monoterpenes, oxygenated sesquiterpenes and diterpene polyphenols were the most abundant compounds present in SEO and SE samples. SEO and SE addition resulted in significant (p < 0.05) inhibition of microbial growth. The inclusion of SEO and SE significantly (p < 0.05) reduced the TBARS values. Moreover, SE had a positive effect on sensory properties of fresh pork sausages. Hence, the results of this study showed significant antioxidative and antimicrobial activities of SEO and SE obtained from sage filter tea processing by-products and potential of its utilization in production of fresh pork sausages in order to enhance their stability and safety.

In this paper influence of packaging method (vacuum and MAP) on fatty acids profile, TBARS value (lipid oxidation parameter) and sensory properties of odour and taste of the traditional sausage Petrovská klobása were examined. In the end of storage period, vacuum packed sausage showed better oxidative stability. ∑PUFA and PUFA/SFA in vacuum packed sausage were higher than in both unpacked and MAP sausage. TBARS values in vacuum and MAP sausages were 0.25 mg/kg and 0.28 mg/kg, respectively and these contents were significantly lower (P<0.05), compared to unpacked sausage (0.73 mg/kg). After 2 and 7 months of storage, sausages packed in vacuum and MAP had significantly higher (P<0.05) grades for sensory properties of odour and taste compared to unpacked sausage. From the obtained results it could be concluded that vacuum and MAP packaging can contribute to better oxidative and sensory stability of dry fermented sausage (Petrovská klobása) during long storage period.

The aim of this review is to discuss aspects of poultry meat quality which are influenced by supplementing the bird's diets with plant extracts. Nutritional approaches are often more effective than direct addition of the additive to meat since the compound is preferably deposited where it is most needed. Physical qualities of broiler meat, including pH and colour, is of major importance, since broiler chicken meat is nowadays usually consumed as cut up pieces or processed products. Sensory and proximate meat quality should be taken into consideration because this allows manufacturers to identify, understand and respond to consumer preferences more effectively. Lipids including cholesterol are an important component of meat and contribute to several desirable sensory characteristics of meat and meat products. Amongst meat products, poultry meat is considered to be more prone to the development of oxidative rancidity compared to red meat. This is explained by the higher content of phospholipids in poultry meat. The available literature is limited regarding changes in meat quality due to the effect of medicinal plants, especially in poultry, however this review will summarise the results of the investigations that have been published to date.

Coffee is one of the most popular beverages worldwide. Consumption of black coffee brew, which is prepared in traditional way is characteristic for this region. Consumer expectations in terms of quality and sensory characteristics of beverages can significantly affect on the acceptability of coffee. The aim of this study was to investigate the quality of roasted ground coffee, that is offered on market (as single sort of coffee and commercial coffee blends) and used for the coffee brews preparation in the traditional way. In order to define the quality of these products, basic chemical composition of roasted coffee samples was tested and the degree of roasting coffee based on the value of the color parameters measured instrumentally was determined. Color, taste, aroma and body of brews prepared from the coffee samples were determined by sensory analysis. Based on the results of chemical analysis of coffee samples, it was found that the quality of the product is in accordance with legislation. Instrumental measurement of color showed that tested coffee samples were dark and medium roasted. Coffee brews were evaluated with relatively high scores for selected sensory properties, depending on the condition of roasting and quality of samples. Color of coffee brew was bright and or characteristic, taste was expressive or characteristic, aroma was characteristic, expressive or very expressive and body of brew was expressive. Coffee brew should have a recognizable body and pleasent aroma. The results of the sensory analysis of the samples showed that black coffee brew quality depends on the degree of roasting, species and sorts of coffee. Based on results from testing of commercial coffee samples quality, it can be concluded that the expected quality coffee brew with specific and pleasent sensory properties and composition can be obtained by proper choice of species and sorts of coffee, their ratio in the blends and continuous control of roasting process and the quality of the product.

In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as "very good", or optimal.

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

Selenium is an important mineral, required for many functions within animals, where it interacts with vitamin E, maximizing the efficiency of the vitamin as an antioxidant. In chickens, adequate intake of organic forms of Se may be linked to reduced drip loss in the final meat and to improved feather production. The present trial was conducted to examine the impact of feeding organic Se (Sel-Plex, Alltech Inc., Nicholasville, KY) to broilers on their productive performance, feather growth, and meat characteristics. Birds fed 0.3 ppm of organic Se had decreased drip loss from breast meat and lower levels of apparent liver damage (indicated by lower plasma concentrations of indicator enzymes). Feathering was improved at 21 d by feeding organic Se.

Intensive, market oriented pork and pork meat production requires detailed view of production prices, besides required quality and production parameters. This is required for meat-by products production to be economic in later phases. Previous results show that production price of fatteners does not vary during the year (around 1 ?/kg) because feed price does not very significantly. During the year supply and demand may change, so the price of fatteners changes. In conclusion, the position of live stock and meat producers is insecure and slaughterhouses supply with livestock and market with meat is unstable. The paper presents results of sides' quantitative parameters testing, economic analysis of profitability of supply of carcass sides according to quality and meat yield. Meat yield, basic parts and tissues in carcass sides was determined using partial dissection method. For economic analysis, divisional calculation was used. Base for cost distribution were relations between market prices of different meat categories and slaughter and pork meat processing costs in second phase of calculation. Carcass sides' weight was around 83kg. Average meat percentage was 47,96%, and it ranged from 42,5% (class O) to 52,2% (class U). Knowing that same production requirements are needed for both bad and good quality pigs, it is essential to stimulate fatteners' producers by paying for meat percentage using and classifying carcass sides on the pig slaughter line. Livestock producers can achieve greater price and adequate compensation for quality work on selection, choice of food, optimal fattening ending... At the same time producers of meat and meat by products, although they pay more for raw materials, they get better quality, more meat, and better economic effect. Customers are rewarded with better quality.

Effect of partial substitution of crushed soybean by different portions of rape seed on yield and chicken breast quality (nutritive and technological) was investigated in the paper. ROSS 308 hybrids were used for investigations. Control group (K) was fed with standard mixture and experimental groups with mixture in which crushed soybean partially substituted by 10% (O1), 15% (O2) and 20% (O3) extruded rape seed (EZUR). Rape seed was extruded with corn germ in ratio 50:50. It was concluded that there are no significant differences in breast meat yield between control and experimental groups (P > 0.05). The changes in chicken meal had no influence (P > 0.05) on nutritive quality of breast meat (the contents on protein, connective tissue protein, free fat and total ash). Additionally was found that the technological quality of breast meat of the control and experimental groups averagely corresponds to "normal" meat quality considering the parameters and criteria for quality determination (pHu, L*, water holding capacity).

The effect of rapid air chilling of carcasses, compared to conventional air chilling, and effect of earlier deboning, after rapid air chilling, on colour of pork M semimembranosus was investigated. During and at the end of chilling, compared to conventional chill treatment, carcasses that were rapid chilled had significantly (P 0.05) on average colour of M semimembranosus, but rapid chilling, compared to conventional chilling, resulted in reduced incidence of pale colour.

The possibility of use and production of freeze-resistant sauces with the addition of 5.0% Of proteinaceous preparation Polyporus squamosus was investigated. Polyporus squamosus is of microbiological origin (MMOL '87) and belongs to family Polyporacea, order Aphyllopharales, subclass Holobacidio-Mycetide, class Bacidimycetesa and mould Mycophita.The colour of sauces was determined instrumentally on MOM Color D, and the results expressed in the CIE and CIE Lab system. According to the values of the mean reflectance y [%] and dominant wave length lambda [nm], the investigated samples can be classified in the group of light coloured sauces. The rheological experiments show that the investigated systems behave like pseudoplastic fluids, as approved statistically by mathematical calculation of flow index (n < 1).The sensory evaluation of appearance, colour, layering, homogenity, smell and taste of sauces produced with the addition of Polyporus squamosus lead to the conclusion that these desirable characteristics remained unchanged during the whole period of frozen storage (till 90 days).