Acta Veterinaria Brno

Individual author index pages

• Zdeněk Pavlík
• Alena Saláková
• Josef Kameník
• Jan Pospíšil
• Michaela Králová
• Iva Steinhauserová

Other articles of these authors

• Aeromonads in Slaughtered Chickens: Their Species and Pathogenic Factors

  Olga Cwiková, Alena Hovorková, O. Mráz, Iva Steinhauserová, Z. Matyáš

  1993, Vol. 62, Issue 1-2, pp. 95-102
• Quality Indicators of Chicken Broiler Raw and Cooked Meat Depending on Their Sex

  Alena Saláková, Eva Straková, Veronika Válková, Hana Buchtová, Iva Steinhauserová

  2009, Vol. 78, Issue 3, pp. 497-504
• Efficacy of Se-enriched Alga Chlorella spp. and Se-enriched Yeast on Tissue Selenium Retention and Carcass Characteristics in Finisher Pigs

  Martin Svoboda, Alena Saláková, Zdeněk Fajt, Václav Kotrbáček, Radek Ficek, Josef Drábek

  2009, Vol. 78, Issue 4, pp. 579-587
• Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

  Katarína Hudecová, Hana Buchtová, Iva Steinhauserová

  2010, Vol. 79, Issue 9, pp. 93-100
• Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages

  Zuzana Procházková, Michaela Dračková, Alena Saláková, Leo Gallas, Matěj Pospiech, Lenka Vorlová, Bohuslava Tremlová, Hana Buchtová

  2010, Vol. 79, Issue 9, pp. 101-106
• Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

  Leo Gallas, Eva Standarová, Iva Steinhauserová, Ladislav Steinhauser, Lenka Vorlová

  2010, Vol. 79, Issue 9, pp. 107-116
• Influence of Modified Atmosphere Packaging on the Survival of Salmonella Enteritidis PT 8 on the Surface of Chilled Chicken Legs

  Radka Hulánková, Gabriela Bořilová, Iva Steinhauserová

  2010, Vol. 79, Issue 9, pp. 127-132
• The Use of Selenium Enriched Enterococcus faecium as an Alternative Selenium Source for Growing-finishing Pigs

  Martin Svoboda, Zdeněk Fajt, Tomáš Baňoch, Josef Drábek, Alena Saláková

  2010, Vol. 79, Issue 4, pp. 511-517
• Microbiological quality of broiler carcasses during slaughter processing

  Irena Svobodová, Gabriela Bořilová, Radka Hulánková, Iva Steinhauserová

  2012, Vol. 81, Issue 1, pp. 37-42
• The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

  Tomáš Baňoch, Martin Svoboda, Jan Kuta, Alena Saláková, Zdeněk Fajt

  2012, Vol. 81, Issue 4, pp. 339-346
• Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)

  Zdeňka Hutařová, Vladimír Večerek, Iva Steinhauserová, Petr Maršálek, Gabriela Bořilová

  2013, Vol. 82, Issue 1, pp. 61-65
• Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

  Zdeňka Hutařová, Vladimír Večerek, Petr Maršálek, Iva Steinhauserová, Gabriela Bořilová

  2013, Vol. 82, Issue 2, pp. 169-174
• Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

  Petr Dominik, Alena Saláková, Hana Buchtová, Ladislav Steinhauser

  2013, Vol. 82, Issue 2, pp. 175-180
• Heterofermentative process in dry fermented sausages - a case report

  Josef Kameník, Marta Dušková, Alena Saláková, Ondrej Šedo

  2013, Vol. 82, Issue 2, pp. 181-186
• The freezing point of raw and heat treated sheep milk and its variation during lactation

  Bohumíra Janštová, Pavlína Navrátilová, Michaela Králová, Lenka Vorlová

  2013, Vol. 82, Issue 2, pp. 187-190
• Weissella viridescens in meat products – a review

  Marta Dušková, Josef Kameník, Renáta Karpíšková

  2013, Vol. 82, Issue 3, pp. 237-241
• The impact of drawing on the biogenic amines content in meat of pithed pheasant

  Zdeňka Hutařová, Vladimír Večerek, Petr Maršálek, Gabriela Bořilová, Iva Steinhauserová

  2013, Vol. 82, Issue 4, pp. 415-419
• Determination of whey proteins in different types of milk

  Lenka Ruprichová, Michaela Králová, Ivana Borkovcová, Lenka Vorlová, Iveta Bedáňová

  2014, Vol. 83, Issue 1, pp. 67-72
• Detection of phthalic acid esters in the packaging films of meat products

  Soňa Bogdanovičová, Alžbeta Jarošová, Josef Kameník

  2014, Vol. 83, Issue 10, pp. 59-64
• Characteristics of selected pork muscles 45 min and 24 h post mortem

  Josef Kameník, Alena Saláková, Ladislav Kašpar

  2018, Vol. 87, Issue 2, pp. 173-180
• The individual effect of different production systems, age and sex on the chemical composition of wild boar meat

  Simona Tesařová, František Ježek, Radka Hulánková, Radim Plhal, Jakub Drimaj, Iva Steinhauserová, Gabriela Bořilová

  2018, Vol. 87, Issue 4, pp. 395-402
• Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

  František Ježek, Fouad Ali Abdullah Abdullah, Iva Steinhauserová, Radka Hulánková, Gabriela Bořilová

  2019, Vol. 88, Issue 1, pp. 113-119
• Cooking of meat: effect on texture, cooking loss and microbiological quality – a review

  František Ježek, Josef Kameník, Blanka Macharáčková, Kateřina Bogdanovičová, Jiří Bednář

  2019, Vol. 88, Issue 4, pp. 487-496
• The effect of slaughtering skills on the welfare of cattle during stunning with a captive bolt

  Vladimír Večerek, Eva Voslářová, Josef Kameník, Zuzana Machovcová, Lenka Válková, Martina Volfová, Jarmila Konvalinová

  2021, Vol. 90, Issue 1, pp. 109-116
• Occurrence of Salmonella spp. in fattening pigs at a slaughterhouse in the Czech Republic

  Helena Veselá, Marta Dušková, Petra Furmančíková, Renáta Karpíšková, Josef Kameník

  2024, Vol. 93, Issue 1, pp. 87-92
• The shelf life of cooked sausages with reduced salt content

  Marta Dušková, Kateřina Dorotíková, Blanka Macharáčková, František Ježek, Josef Kameník, Ondrej Šedo

  2024, Vol. 93, Issue 1, pp. 115-121