Aims: The differences between phenotyping and genotyping (polymerase chain reaction± restriction fragment length polymorphism) of Campylobacter jejuni, Campylobacter coli, Campylobacter lari and Campylobacter upsaliensis were assessed. Methods and Results: A total of 51, 63 and 88 strains from dogs, pigs and humans, respectively, were examined. The strains were ®rst typed by biochemical methods, then by PCR±RFLP using AluI and Tsp509I. None of the strains were typed as Camp. lari by the PCR±RFLP. The biggest differences were found in the identi®cation of Camp. jejuni and Camp. coli. The main discrepancies were caused with the hippurate hydrolysis test and sensitivity to cephalothin and nalidixic acid. Strains which were identi®ed biochemically as Camp. coli and by digestion with AluI as Camp. jejuni (eight strains) were tested for the presence of the hippuricase gene. Conclusion: The PCR typing results showed the presence of the hippuricase gene as unique to Camp. jejuni. Signi®cance and Impact of the Study: A reliable identi®cation of Campylobacter spp. should be supplemented with a molecular method.

The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry. Modern slaughter practices, including animal fasting prior to slaughter, animal body position, the location of the incision during slaughter, stunning and mechanical slaughter, are reviewed. The purpose of preslaughter feed availability according to halal criteria could be to ensure greater welfare for animals, though feed withdrawal is necessary today. Although there is no clear unified opinion among the Islamic sects, reversible stunning of animals is generally accepted. A neck cut at a higher position than the conventional low cut in cattle may reduce the compromise in welfare (the onset of unconsciousness), minimise false aneurysm and be compatible with halal criteria. This study may contribute towards consideration being given to technology that is not in conflict with the religious legislation, while at the same time meeting the requirements of the modern meat industry.

The objective of this study was to compare the quality indicators of chicken breast meat depending on sex, to evaluate individual quality indicators and to find relationships between them. Three groups (A, B and C) of commercial meat-type hybrid broilers ROSS 308 (10 males and 10 females from each group) were used for colour measurement (CIE L*a*b*), pH, chemical analysis (amount of dry matter, fat and collagen) and texture (shear force, hardness, cohesiveness). Cooked meat indicators (texture, colour, pH and chemical indicators) were measured after heat treatment (80 °C, 30 min). In all groups we were able to prove raw meat differences between sexes only in the following indicators: carcass weight (A group P < 0.01, B and C group P < 0.001), breast weight (A group P < 0.01, B and C group P < 0.001) and pH value (A group P < 0.05, B group P < 0.001, C group P < 0.01). Differences were found (P < 0.05) between sexes in texture indicators (hardness or cohesiveness), breast meat of males was more tender. The cooked breast meat was significantly (P < 0.05) lighter, redder and more yellow than the raw meat. Raw meat pH had a significant negative correlation (r = -0.41, P < 0.001) with raw meat lightness. Cooked meat pH had a significant correlation with cooked colour indicators. The amount of collagen had significant correlations with shear force (P < 0.001), hardness (P < 0.001) and cooking loss (P < 0.01).Broiler breast meat, objective colour, texture, chemical composition

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