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Response surface methodology-central composite rotatable design (RSM-CCRD) was applied to explore the optimum media formulation for maximising canthaxanthin (CTX) biosynthesis by Dietzia natronolimnaea HS-1. The effects of three variables of enzymatically hydrolysed molasses (EHM) (16.6-33.4 g/l), sodium (Na)-citrate (21.64-28.36mM), and yeast extract (6.32-9.68 g/l) concentrations on the production of CTX, total carotenoid (TCT), and biomass dry weight (BDW) were appraised. The results showed that the quadratic effects of EHM, yeast extract, and Na-citrate contents in terms of second-order polynomial regression equations (R² = 0.968-0.986), respectively, had the most significant effects on the produced TCT and CTX. The predicted maximum accumulation of BDW (8.88 g/l), TCT (7.24 mg/l), and CTX (6.40 mg/l) under the optimum concentrations of the media variables (26.16 g/l EHM, 8.29 g/l yeast extract, and 25.86mM Na-citrate) was very close to the experimental values determined in batch experiments. The high BDW content suggested EHM and Na-citrate as very promising feedstocks for CTX bioproduction by the bacterium studied.

High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ*Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis.

The content of free SO₂ (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO₂ (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO₂ found using the commercial SO₂ reagent were higher than our results since the reagent determined not only free SO₂ but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1-5.3 g/l (2009) and 13.1-7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37-1.47 g/l (2009) and 6.65-2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%-38.6% for individual wines).

A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids, and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated).

A method for the rapid and nondestructive determination of total nitrogen content in soy sauce was explored. Prediction models were established using near-infrared spectroscopy combined with each of the following techniques: partial least squares (PLS), interval PLS, synergy interval PLS (siPLS), and backward interval PLS. Results showed that each improved forecast model was better than the PLS model. The siPLS method exhibited the best performance. The full spectrum of light soy sauce was divided into 20 subintervals. The combination of four subintervals, namely, 6, 11, 13, and 18, showed the best effect, with a correlation coefficient of 0.9977 and an RMSECV of 0.0198. The full spectrum of dark soy sauce was divided into 20 subintervals. The combination of three subintervals, namely, 14, 17, and 19, showed the best effect, with a correlation coefficient of 0.9818 and an RMSECV of 0.0640. Therefore, the siPLS method can realise a rapid and accurate detection of total nitrogen content in soy sauce.

The fucoidans were obtained by extraction with water and gradient precipitation with different concentrations of ethanol. The main structural characterisations and bioactivities were achieved. Four fractions of water-soluble crude fucoidans with different molecular weights - SPC60, SPC70, SPH60, SPH70 - were extracted from S. pallidum collected from the Yellow Sea, China, using cold water and hot water extraction, and fractional precipitation with gradient concentrations of ethanol. Chemical analysis demonstrated that all of these fucoidan fractions consisted of fucose, rhamnose, xylose, mannose, glucose, and galactose with different monosaccharide mole ratios. Fractions SPC60, SPC70, and SPH70 showed moderate cytotoxic activity against P388 murine leukaemia cells. Fucoidan is a kind of bioactive polysaccharide from the brown algae. This study provides a fast and feasible method to obtain fucoidans from S. pallidum, which can be used as pharmaceutical material and functional food.

Epifluorescence microscopy (EFM) was used to study the biofilm formation of Pseudomonas aeruginosa after 6, 24, 30, 48, 54, 72, 78, and 96 h growth in a chamber slide system. For this purpose, the biofilm was stained with the Live/Dead BacLight, wherein live and dead cells were visualised based on the cell membrane integrity. With the use of EFM we described 8- of 9-stage biofilm characteristics after 78 h of growth, since the majority of microscopic fields were fully covered with attached cells. However, the 96-h growth resulted in the cell detachment and revealed 30% of dead cells of all those cells that remained on the surface. The susceptibility testing of planktonic and biofilm cells to two disinfectants, chlorine-based and quaternary ammonium compound-based, revealed that biofilm cells were more tolerant to a chlorine-based sanitiser than planktonic counterparts. P. aeruginosa was inhibited by lower concentrations of the quaternary ammonium compound-based sanitiser than the chlorine-based sanitiser, which on the other hand was more effective in cell inactivation, as both the MIC/MBC (inhibitory/bactericidal) measurement and the CFDA/PI (carboxyfluorescein diacetate/propidium iodide) staining indicated.

The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the ξ-potential (surface electrical potential) of particles. In mixed pectin-β--lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000-2500 nm) at pH values near β--lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei-pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The ξ -potential values indicated improvement of colloid stability by addition of pectin. The evaluation of the influence of the protein-pectin interaction on emulsification properties was performed by the determination of a surface weighted mean (D [3,2]) of oil droplets in o/w emulsions measured by the laser diffraction, further by microscope observations, the determination of emulsion free oil content and observations of creaming. The emulsifying properties were influenced by the pectin addition, more negatively by the high esterified than by the low esterified amidated pectin addition.

Toxic metals (cadmium, lead, and mercury) in the tissues of common carp fished from three reservoirs (Pilská, Domaninský, and Matějovský) in the Bohemian-Moravian Highlands were measured in the period from April 2013 to September 2014 and the risk of consuming the fish from these localities was evaluated. During this project 25 fish specimens from each locality were analysed. The concentration of metals in muscle tissue and liver was determined by atomic absorption spectrometry. A variation in the content of heavy metals in fish samples and fish tissues was demonstrated and discussed. Higher concentrations of cadmium in the fish tissue were found in 50 samples of carp liver. Because the fish liver is not commonly consumed, common carp from the Moravian-Moravian Highlands does not pose any health risk for consumers. Concentrations of the other monitored toxic metals in fish tissue were low and were complying with the maximum residue limit in all cases.

This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditions were first compared according to the odour and aroma representativeness of the bread extracts. The optimal conditions were then applied to extract volatiles of a conventional gluten bread formulation and an innovative gluten-free bread formulation. Results reveal that an extraction duration of 10 min in the artificial mouth was sufficient to obtain a representative aroma extract. Yet, 30 min of headspace extraction were necessary to obtain a representative odorant extract. The comparison between these both extracts shows that significantly higher quantities of bread compounds were extracted with artificial mouth. This innovative device could thus be used to better understand the mechanisms involved in the formation of those volatiles that are responsible for the perceived bread odour and aroma.

The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced a_w, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch.

The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes.

Increased detection records of Listeria monocytogenes in foods have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidification may, however, be unreliable. The elimination of L. monocytogenes using specific bacteriophages which are natural antagonists of these pathogenic bacteria has become an innovative method that does not affect the taste, smell or appearance of the product. The use of phage preparations in food production is becoming an increasingly popular method for the effective and safe elimination of L. monocytogenes from food products.

Recycled paper is commonly used in food packaging industry, especially for disposable products. The material coming into direct contact with food products must not represent a source of contamination for food in accordance with the Framework Regulation (EC) No. 1935/2004 containing the general requirements on all food contact materials. In the present study, the microbial purity of 31 paper-based materials with different contents of recycled matter (0-100%) was evaluated using a standard method based on the disintegration of paper. The results of the present study indicate the existing relation between the use of recycled fibers and the content of microorganisms. The increased amount of recycled fibers significantly increased the amount of bacteria in the paper samples. The highest content of microorganisms was observed in the case of paper with the highest recycled fiber content. Total counts of bacteria ranged from 5.0 × 10¹ to 1.2 × 10⁵ CFU/g. Moulds were detected only in three paper samples. As the microorganisms present in food packaging may penetrate into foodstuffs (particularly those with high contents of water or fat) and have an adverse effect on end-consumers' health, microbial criteria for food packaging should be included into the EU legislation.

We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and stir-fried for 1, 3, and 5 min, respectively, then total phenolic (TP) and total carotenoid (TC) contents were determined by spectrophotometric methods. The free radical scavenging activity of the samples was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The results showed that there was a significant increase in TP (1.2-1.9 times) and TC (1.1 to 1.8 times) content of fresh sweet corn after each cooking session for 1, 3, and 5 min, the same treatment of frozen corn resulted in 47-80% losses of TP and 10 to 39% losses of TC content. The free radical scavenging activity (RSA) exhibited by cooked fresh and frozen sweet corns was found to be different, neither of them was very high, in the range of 70.2-78.6%, and the fresh cooked ones had higher values of RSA.

The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed.

The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce.

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) - LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T₁), 600 ppm (T₂), and 800 ppm (T₃) and compared with a treatment which was not supplemented with LEMO, i.e. control (T₀). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T₂ after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T₂ in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T₂ were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics.

Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples.

2-(tert-Butyl)-5-methylbenzene-1,4-diol and 3-(tert-butyl)-5-methylbenzene-1,2-diol were synthesised by Friedel-Craft reaction of 2-methylbenzene-1,4-diol and 4-methylbenzene-1,2-diol, respectively, with tertiary butanol providing reasonable yields. The antioxidant activities of these two products, mother compounds and 2-(tert-butyl)benzene-1,4-diol were investigated and compared by means of 2,2-diphenyl-1-picrylhydrazyl radical and Rancim at test; 3-(tert-butyl)-5-methylbenzene-1,2-diol is the most potent antioxidant tested by using Rancimat test experiment. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilities of 2-methylbenzene-1,4-diol, 4-methylbenzene-1,2-diol and 2-(tert-butyl)benzene-1,4-diol are almost equal and more than twice as strong as 2-(tert-butyl)-5-methylbenzene-1,4-diol and 3-(tert-butyl)-5-methylbenzene-1,2-diol. The antioxidant activities of the five compounds evaluated by Rancimat test mainly depend on their steric synergist effects between the two phenolic hydroxyl groups in their molecules. The antioxidant activities of the five compounds mainly depend on how many 2,2-diphenyl-1-picrylhydrazyl radicals can be scavenged by one mole of them in 2,2-diphenyl-1-picrylhydrazyl test. One mole of 2-methylbenzene-1,4-diol, 4-methylbenzene-1,2-diol and 2-(tert-butyl)benzene-1,4-diol can scavenge four moles of 2,2-diphenyl-1-picrylhydrazyl radicals, but one mole of 2-(tert-butyl)-5-methylbenzene-1,4-diol or 3-(tert-butyl)-5-methylbenzene-1,2-diol can only scavenge two mole 2,2-diphenyl-1-picrylhydrazyl radicals because 2,2-diphenyl-1-picrylhydrazyl radicals are very bulky.

Bile salt hydrolase (BSH) activity of intestinal bacteria (including lactobacilli) is one of the indirect ways of decreasing a cholesterol level in human body. Tested Lactobacillus strains were isolated from various sources (faeces of fully breast-fed infants, cow's colostrum, cow's raw milk cheeses, and cow's raw milk) and identified by genotypic and phenotypic methods. All strains, including three commercial probiotic strains and six culture collection strains, were subsequently tested for their BSH activity via two methods - thin layer chromatography (TLC) and plate assay. Among all the 59 Lactobacillus strains, 15 strains were shown to be BSH positive by TLC method and only 8 of them by plate assay. Most of the BSH positive strains (9 strains) were isolated from faeces. Differences between BSH activities for sodium salts of cholyltaurine and cholylglycine were demonstrated. The TLC method was shown to be more sensitive compared to the plate assay for BSH activity determination.

The aim of the work presented here was the evaluation of the profile of free amino acids as the possible precursors of biogenic amines (BAs) in tomatoes and its changes during tomato ripening. Hygienically significant amounts of BAs can be formed by the action of amino acid decarboxylases provided the tomatoes contain a high enough amount of free amino acids. In view of this, the effect was studied of Lactobacillus plantarum strains 976H and 3626 on the BAs formation in green tomatoes. Homogenates of green tomatoes were adjusted to the model conditions of conservation by the addition of NaCl to the concentration of 1.5% (w/w) and of glucose to the concentration of 2.0% (w/w). The homogenates were subsequently inoculated with the two strains given above. The formation of BAs was monitored for 186 h and compared with that in the control non-inoculated samples. The changes in the BAs content taking place during fermentation were estimated by means of statistical methods. It was found that, during fermentation of green tomatoes with the two strains of Lactobacillus plantarum used, the conditions were not fulfilled that enable BAs formation, i.e. as sufficient amount of free amino acids together with a sufficient production of decarboxylases.

Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activity of experimental samples by EPR method was based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants. In the leaves of Vitis vinifera vine varieties for the production of red wines there was observed a higher decrease in free Tempol radicals as compared to the leaves of varieties used for the production of white wines. For all monitored wines there was established a clear decrease in free Tempol radicals to the average value of 75.5 ± 15.6% as compared to the original EPR spectrum. A higher antioxidant activity was observed in yeast sediments from the production of red wines than in those from white ones.

We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1^st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7^th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (± 2.13%; P < 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P < 0.01) as well as main MUFA (-1.81%, P < 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.

The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage.

Potential application of a metal oxide semiconductor based electronic nose (e-nose) as a non-destructive instrument for monitoring the change in volatile production of banana during the ripening process was studied. The proposed e-nose does not need any advanced or expensive laboratory equipment and proved to be reliable in recording meaningful differences between ripening stages. Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), Soft Independent Modelling of Class Analogy (SIMCA) and Support Vector Machines (SVM) techniques were used for this purpose. Results showed that the proposed e-nose can distinguish between different ripening stages. The e-nose was able to detect a clear difference in the aroma fingerprint of banana when using SVM analysis compared with PCA and LDA, SIMCA analysis. Using SVM analysis, it was possible to differentiate and to classify the different banana ripening stages, and this method was able to classify 98.66% of the total samples in each respective group. Sensor array capabilities in the classification of ripening stages using loading analysis and SVM and SIMCA were also investigated, which leads to develop the application of a specific e-nose system by applying the most effective sensors or ignoring the redundant sensors.

The "Breme" onion is a red-skinned cultivar growing in the northwest Italy. To date, its nutrient composition has not been described. In this study, we quantified the contents of quercetin (Q) and its glycosides and we studied their stability in the dependence on the local home-storage methods storage at 4°C and freezing. Quercetin-3,4'-O-diglycoside (3,4'-Qdg) was the most abundant form, followed by quercetin-4'-O-diglycoside (4'-Qmg ) and Q. We observed the reduction in the contents of all the analysed flavonols after storage at 4°C and after storage in frozen state. No changes have been observed in the ratio Q/3,4'-Qdg + 4'-Qmg, as well as in 3,4'-Qdg /4'-Qmg between the fresh, stored at 4°C, and frozen onions. This could suggest an overall condition of instability, not the activation of a selective deglycosylation pathway. In conclusion, our study shows that the "Breme" onion is mainly rich in 3,4'-Qdg and that home-storage methods do not preserve the stability of some important health-promoting molecules.

The differentiation of thermotolerant Campylobacter spp. on the species level (C. jejuni, C. coli, C. lari, and C. upsalien-sis) was provided. Identification is based on different banding patterns obtained for individual species during simple multiplex PCR where regions within the 23S rRNA gene are amplified using newly designed specific forward primers.

The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.