Search Results - "Haščík, Peter"

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza” by Kačániová, Miroslava, Terentjeva, Margarita, Kunová, Simona, Haščík, Peter, Kowalczewski, Przemysław Łukasz, Štefániková, Jana

“…“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may…”
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The microbiological quality of minced pork treated with garlic in combination with vacuum packaging by Kunová, Simona, Haščík, Peter, Lopašovský, Ľubomír, Kačániová, Miroslava

“…The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum…”
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The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality by Kačániová, Miroslava, Nagyová, Ľudmila, Štefániková, Jana, Felsöciová, Soňa, Godočí­ková, Lucia, Haščí­k, Peter, Horská, Elena, Kunová, Simona

“…The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected…”
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Antioxidant Effect of Natural Honeys Affected by Their Source and Origin by Mellen, Martin, Fikselová, Martina, Mendelová, Andrea, Haščík, Peter

“…In purpose to examine the antioxidant activity of 15 natural honeys of different origin ABTS method was used, total phenol content and dry matter content of…”
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Bryndza cheese of Slovak origin as potential resources of probiotic bacteria by Kačániová, Miroslava, Borotová, Petra, Terenjeva, Margarita, Kunová, Simona, Felsöciová, Soňa, Haščí­k, Peter, Lopašovský, Ľubomí­r, Štefániková, Jana

“…Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated…”
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Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum by Haščí­k, Peter, Arpášová, Henrieta, Pavelková, Adriana, Bobko, Marek, Čuboň, Juraj, Bučko, Ondřej

“…The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic…”
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Meat performance of Japanese quails after the application of bee bread powder by Pavelková, Adriana, Haščí­k, Peter, Capcarová, Marcela, Kalafová, Anna, Hanusová, Emí­lia, Tkáčová, Jana, Bobko, Marek, Čuboň, Juraj, Čech, Matej, Kačániová, Miroslava

“…The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one…”
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Evaluation of meat quality after application of different feed additives in diet of broiler chickens by Haščík Peter, Trembecká Lenka, Bobko Marek, Čuboň Juraj, Bučko Ondrej, Tkáčová Jana

“…The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on…”
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The amino acid profile after addition of humic acids and phytobiotics into diet of broiler chicken by Haščí­k, Peter, Pavelková, Adriana, Tkáčová, Jana, Čuboň, Juraj, Bobko, Marek, Kačániová, Miroslava, Arpášová, Henrieta, Čech, Matej

“…The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino…”
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The use of mutton in sausage production by Čuboň, Juraj, Haščík, Peter, Herc, Peter, Hleba, Lukáš, Hlebová, Miroslava, Šimonová, Nikoleta, Bučko, Ondřej

“…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…”
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Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens by Haščí­k, Peter, Trenbecká, Lenka, Bobko, Marek, Kačániová, Miroslava, Čuboň, Juraj, Kunová, Simona, Bučko, Ondřej

“…The present research focused on the effects of propolis extract and probiotic preparation based on Lactobacillus fermentum (1 × 109 CFU per 1 g of bearing…”
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The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves by Vavrišínová, Klára, Hozáková, Katarína, Bučko, Ondřej, Haščík, Peter, Juhás, Peter

“…The aim of this study was to investigate the growth, fattening characteristics and veal quality of MLT from Holstein calves (total number of 40 heads) produced…”
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The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage by Kačániová, Miroslava, Kunová, Simona, Haščík, Peter, Pietrzyk, Karol, Kluz, Maciej, Terentjeva, Margarita, Savistkaya, Tatsiana, Grinshpan, Dzmitry

“…The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme…”
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Amino acid profile of broiler chickens meat fed diets supplemented with bee pollen and propolis by Haščík, Peter, Trembecká, Lenka, Bobko, Marek, Čuboň, Juraj, Kačániová, Miroslava, Tkáčová, Jana

“…The objective of this study was to evaluate the effects of diets supplemented with bee pollen and propolis on the amino acid (AA) profile of chicken meat. A…”
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Oxidative stability of chicken meat after propolis extract application in their diets by Bobko Marek, Kročko Miroslav, Haščík Peter

“…In the experiment, the effect of the addition of propolis extract in a feed mixture for chicken broilers Hubbard JV on oxidative stability of breast and thigh…”
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Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets by Bobko Marek, Haščík Peter, Bobková Alica, Pavelková Adriana, Tkáčová Jana, Trembecká Lenka

“…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…”
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Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal by Tkáčová, Jana, Angelovičová, Mária, Haščí­k, Peter, Bobko, Marek

“…The aim of our experiment was to determine the effect of the alfalfa meal component in feed mixtures of Ross broiler chickens on oxidative stability of meat…”
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Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages by Kročko, Miroslav, Bobko, Marek, Ducková, Viera, Čanigová, Margita, Haščí­k, Peter, Tkáčová, Jana

“…Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been…”
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Microbiological quality of fresh and heat treated cow's milk during storage by Kunová, Simona, Golian, Jozef, Zeleňáková, Lucia, Lopašovský, Ľubomí­r, Čuboň, Juraj, Haščí­k, Peter, Kačániová, Miroslava

“…The aim of the present study was to evaluate the microbiological quality of raw milk from milk vending machine and heat treated milk during storage. There were…”
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Effect of grape seed extract on quality of raw-cooked meat products by Bobko, Marek, Haščí­k, Peter, Kročko, Miroslav, Trembecká, Lenka, Mendelova, Andrea, Tkáčová, Jana, Czako, Peter, Tóth, Tomáš

“…In the present study we aimed to evaluate the oxidative stability of Spiš frankfurters after application of grape seeds extracts (Blauburger + Cabernet…”
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