Active packaging system for meat and meat products

In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers  and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.  Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies

Využití moderních konceptů řízení výkonnosti pro měření vlivu vyspělých výrobních technologií na výkonnost podniku

Cílem článku je návrh takového konceptu řízení, který umožňuje komplexně měřit vliv vyspělých výrobních technologií na výkonnost podniku. V úvodní části je definován pojem „vyspělé výrobní technologie“ a navrženy možné moderní koncepty řízení výkonnosti. Následuje diskuse o vhodnosti vybraných konceptů řízení pro měření vlivu vyspělých technologií. Jako vhodný koncept je doporučen koncept BSC s propojením EVA ve finanční perspektivě. V článku byla využita kritická literární rešerše a empirické zkušenosti autorů vyplývající ze spolupráce s podniky

Sensory evaluation of fresh cheese taste with the addition of oregano

The aim of the study was to assess the sensory characteristics, especially the taste of fresh cheese with the addition of oregano. The oregano was added in the form of leachate and in the form of essences. From the methods of sensory analysis, the Time-Intensity method was selected and used for evaluation of taste of product. The samples of produced fresh cheeses were evaluated after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained results we can state, that in the samples with the addition of oregano leachate, were observed significant changes in taste perception of oregano after 7 days of storage compared with the results of sensory evaluation after 24 hours. In the case of application of the addition of oregano essence, significant differences were not perceived by assessors between samples of cheese after 24 hours and after 7 days storage. Thus, the essence seems to be the acceptable possibility of its use in the manufacture of fresh cheeses in comparison with the addition of the leachate

Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4  ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat

Oxidative stability of chicken thigh meat after treatment of abies alba essential oil

In the present work, the effect of the Abies alba essential oil in two different concentrations on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. After slaughtering was dissection obtained fresh chicken thigh with skin from left half-carcass which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with thylenediaminetetraacetic acid (EDTA) solution 1.50% w/w; A3 - vacuum-packaged experimental group with Abies alba oil 0.10% v/w and A4 - vacuum-packaged experimental group with Abies alba oil 0.20% v/w. The Abies alba essential oil was applicate on ground chicken things and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. Thiobarbituric acid (TBA) value expressed in number of malondialdehyde was measured in the process of first storage day of 1st, 4th, 8th, 12th and 16th day after slaughtering and expressed on the amount of malondialdehyde (MDA) in 1 kg sample. The treatments of chicken things with Abies alba essential oil show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group (0.4380 mg.kg-1) compared to experimental groups A1 (0.124 mg.kg-1), A2 (0.086 mg.kg-1), A3 (0.082 mg.kg-1) and A4 (0.077 mg.kg-1) after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with Abies alba essential oil positively influenced on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat

EVA and key performance indicators: The case of automotive sector in pre-crisis, crisis and post-crisis periods

The choice of a suitable measure for company's performance and identification of key performance indicators are among the most frequently discussed topics in the field of corporate management strategizing. This paper shows how the value-based measure represented by Economic Value Added (EVA) and its pyramidal breakdown could act as facilitators in revealing value drivers. The univariate sensitivity analysis and the Stochastic Frontier Analysis are employed to identify the key performance indicators. The analysis is based on the samples of original equipment manufacturers and suppliers in Czech automotive sector. The automotive industry, in general, is sensitive to the business cycle. Therefore, KPIs of the multiple EVA/Sales distinguished for the samples in the Pre-crisis, Crisis and Post-crisis periods are identified. The detailed sensitivity analysis reveals several differences in these periods in both samples and across companies of different sizes. Some of the results are further confirmed by the Stochastic Frontier Analysis. Besides other indicators, value added is demonstrated as the key driver with the highest positive impact and personnel cost with the highest negative impact on EVA in all periods although the magnitude of these effects is changing. Analysis of the technical efficiency scores reveals that companies in the crisis periods are more similar to each other and are closer to the best-performing companies than in other periods. © 2018, Centre of Sociological Research. All rights reserved.16-25536S, GACR, Grantová Agentura České Republiky; GA CR, GACR, Grantová Agentura České RepublikyCzech Science Foundation (GA CR) [16-25536S

The investigation of alfaalfa effect on the activity of superoxide dismutase in chicken meat in dependence on time storage

This study was conducted in order to monitor the effect of adding lucerne meal to chicken feed mixtures. The experiment was conducted at the Department Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra. Chickens for meat production - final type Cobb 500 were used in the experiment. Chickens were placed in boxes all together for one group at the beginning of the experiment and from 14 days of age chickens were divided individually into floor enriched cages. Feeding of chickens lasted 38 days. The experiment was carried out without sex segregation. For the production of a feed composition was used alfalfa (Medicago sativa) as lucerne meal, which was added to the feed at a rate of 4%, namely: starter (HYD-01), growth (HYD-02) and final (HYD-03). The control group did not include the addition of lucerne meal. Chickens were fed ad libitum. Chickens were slaughtered after completion of feeding and the meat samples were taken for analysis. The collected samples were stored at -18 °C. Collected samples of meat were analyzed after slaughter chickens at time intervals of 6, 12 and 18 months. In the experiment was monitored the content of supeoxid dismutase in the chicken meat depending on the length of storage time. Superoxide dismutase content was increasing by storage time, while there were some statistically significant differences between groups

Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets

In the experiment, the effect of the addition of bee pollen, propolis extract and probiotic in a feed mixture for chicken broilers Ross 308 on oxidative stability of breast and thigh muscles during chilled storage was investigated. In the experiment were included 180 pieces of one day-old chicks, which were divided into 4 groups (control, E1, E2 and E3). Chickens were fed by ad libitum system until the age of 42 days. These feed mixtures were made without antibiotics preparation and coccidiostats. Bee pollen extract in amount of 400 mg.kg-1 (E1), propolis extract in an amount of 400 mg.kg-1 (E2) was added into feed mixtures and probiotic (Lactobacillus fermentum) (E3) in an amount 3.3 g added daily to the water given the experimental group. During whole period of chilled storage were higher values of MDA determined in control group compare to experimental groups. The higher average MDA value determined in breast muscels of broiler chicken hybrid combination Ross 308 was in samples of control group (0.129 mg.kg-1) compared to experimental groups E1, E3 (0.125 mg.kg-1) and E2 (0.115 mg.kg-1) after 7-day of chilled storage. Significantly higher values of MDA were determined in control group compare to second experimental group on the end of storage. Trend of thigh muscle oxidation stability of chicken hybrid combination Ross 308 was during 7 days of chilled storage similar than in breast muscle. The higher average MDA value determined in thigh muscels was in samples of control group (0.142 mg.kg-1) compared to experimental groups E1 (0.137 mg.kg-1), E2 (0.125 mg.kg-1) and E3 (0.138 mg.kg-1) after 7-day of chilled storage. We have not determined statistically significant differences between testing groups on the end of storage. Higher amount of MDA in thigh muscle compare to breast muscle is due to by higher amount of fat occurred in thigh muscle

Do clustered firms outperform the non-clustered? Evidence of financial performance in traditional industries

Previous research presented in numbers of studies strongly suggests that locating in a cluster generates valuable benefits to clustered firms. These include better access to suppliers and other scarce inputs, superior knowledge and innovation, a better position from which to build a social network as well as proximate to successful competitors. Yet when the positive impact of agglomeration and clustering has been questioned on the strictly financial performance of clustered firms, the results of these studies are not so convincing and question the enthusiasm for cluster theory shown by scholars, practitioners, and policymakers. The aim of our research is to enrich existing knowledge concerning the benefits of clustering, as well as to test if localisation in a natural cluster, and membership in a cluster organisation has a positive impact on financial performance. We propose to measure that by selected financial indicators such as ROA, ROS, labour productivity and Economic Value Added, focussing our research on traditional industrial sectors–plastics and textiles seated in the Czech Republic. The results of analysing firm-level data in the period of 2009–2016 fail to confirm any significant influence of firm localisation in natural cluster or membership in the cluster organisation on financial performance for firms in studied sectors. We achieved the same results by investigation of potential differences for young firms, SMEs or underperforming firms. © 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.project OP Research, Development and Education [CZ.02.2.69/0.0/0.0/16_027/0008464]; Czech Science FoundationGrant Agency of the Czech Republic [GA1801144S

Chemical structure of european bison musculus longissimus dorsi at different stages of age

The aim of this study was to investigate the chemical composition of musculus longissimus dorsi muscle in European bison (Bison bonasus) of the age 6, 9, 12 and 14 years. In m. longissimus dorsi water content was from 74.90 g (group until 6 years of age) until 75.70 g.100 g-1 (group until 12 years of age). Non statistically significant differences (P≥0.05) were found between groups of age. In m. longissimus dorsi the protein content was statistically significant during aging (P≥0.05) of the European bison from 21.23 (group until 12 years of age) until 22.34 g.100 g-1 (group until 14 years of age). The protein content is comparable with the values of steers and bulls of different breeds of cattle feedlot and meat buffalo. The m. longissimus dorsi fat content of European bison was represented from 1.26 g (group until 12 years of age) to 2.11 g.100 g-1 (group until 9 years of age), without statistical differences (P≥0.05) between groups of age. Fat levels are comparable with American bison fat levels and European bison meat from this perspective be regarded as high dietary, maybe. Tendency increasing of fat content in muscle with increasing age of animals was not confirmed (P≥0.05) but was confirmed that this variable indicator has the greatest potential impact nutrition. Energy value in 100 g m. longissimus dorsi was from 402.81 kJ (group until 12 years of age) to 447.07 kJ.100 g-1 (group to 9 years of age). The energy value in 100 g muscle was recorded only statistical differences (P≤0.05) in the group 9 and 12 years of age. Experiment results confirmed that the European bison meat is good article and possible supplement in the diet and the human food chain especially in states where the farm is kept in a manner respectively, as a delicacy, because it contains low representation of fat, what ultimately increases its particular dietary value, moving it from this perspective, even before the beef meat