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Poziom histaminy w wybranych rodzajach mleka dostepnych w obrocie handlowym

100%
Czerniejewska-Surma B., Zochowska J.
Żywność Nauka Technologia Jakość
|
2003
|
tom 10
|
nr 4
104-114
Oznaczono zawartość histaminy w wybranych rodzajach mleka dostępnych w obrocie handlowym metodą kolorymetryczną. Stwierdzono, że zawartość histaminy w badanych produktach bezpośrednio po zakupie była zróżnicowana. Najwięcej histaminy zawierało mleko w proszku odtłuszczone (3,18 mg/100 g produktu), następnie mleko krowie UHT (2,51 mg/100 g), mleko kozie UHT (2,29 mg/100 g) oraz mleko pasteryzowane wyborowe (1,55 mg/100 g). Najmniej histaminy zawierało mleko kozie świeże, niepaste- ryzowane (1,24 mg/100 g). Podczas przechowywania mleka pasteryzowanego oraz mleka UHT w temperaturze chłodniczej (3 ± 1°C i pokojowej (18 ± 2°C) w czasie 96 h, następował początkowo wzrost zawartości histaminy, a następnie jej spadek.
2

Wplyw dodatku miesa dzikow na teksture drobno rozdrobnionych modelowanych farszow miesnych

100%
Lachowicz K., Zochowska J.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2002
|
tom 02
81-87
3

Zawartosc histaminy w mlecznych napojach fermentowanych

100%
Czerniejewska-Surma B., Zochowska J.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2001
|
tom 01
5-12
4

Comparison of the texture and structure of selected muscles of piglets and wild boar juveniles

81%
Lachowicz K., Zochowska J., Sobczak M.
Polish Journal of Food and Nutrition Sciences
|
2004
|
tom 13/54
|
nr 1
The texture and histology of selected muscles (m. longissimus dorsi, m. quadriceps femoris, m. biceps femoris, and m. semimembranosus) of piglets and wild boar juveniles were compared. The muscle texture was determined with the TPA test performed with an Instron 1140 apparatus. Structural elements (muscle fibre cross-section area, peri- and endomysium thickness, area of intramuscular fatty tissue) were measured in muscle samples using a computer image analysis program. The young wild boar muscles showed higher values of textural parameters. The muscle fibre cross-section area and the area of intramuscular fatty tissue of the juvenile wild boar muscles were lower than those in the piglet meat, while the peri- and endomysium were thicker. Of the piglet and young wild boar muscles tested, the highest hardness, springiness, and chewiness were found in BF which, at the same time, showed the highest fibre cross-section area and the thickest peri- and endomysium. The highest thermal drip loss was typical of BF, both in piglets and wild boars, the lowest thermal drip being found in LD, a muscle with the most delicate histological structure. The juvenile wild boar muscles showed a higher thermal drip loss than the piglet muscles.
5

Porownanie metod parafinowej i mrozenia w przygotowywaniu preparatow histologicznych do analizy struktury tkanki miesniowej

71%
Sobczak M., Lachowicz K., Zochowska J., Zych A., Kotowicz M.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2004
|
tom 03
121-126
6

Wplyw parametrow procesu masowania na zmiany tekstury miesni udowych indykow i miesnia polbloniastego bydla

61%
Zych A., Gajowiecki L., Lachowicz K., Sobczak M., Kotowicz M., Zochowska J.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2005
|
nr 04
321-327
7

Comparative analysis of the susceptibility of selected muscles of Pietrain, Duroc and Polish Large WhitexPolish Landrace pigs to massage-induced changes

61%
Sobczak M., Lachowicz K., Czarnecki R., Gajowiecki L., Klemke A., Zochowska J.
Polish Journal of Food and Nutrition Sciences
|
2004
|
tom 13/54
|
nr 2
Muscles of Pietrain, Duroc and PLW x PL pigs show differences in structure, texture and rheological properties. The muscles that showed higher: hardness, springiness, gumminess, viscosity, and lower chewiness were characterised by thicker connective tissue (both peri- and endomysium), a higher muscle fibre cross-section area and a lower amount of intramuscular fat. Those muscles were also the least susceptible to massage - -induced changes in their structural elements and textural parameters. The porkers whose muscles showed higher values of textural parameters had larger structural elements and were less susceptible to massaging.
8

Zmiany tekstury wybranych mięśni drobiowych i wieprzowych poddanych procesowi uplastyczniania

61%
Gajowiecki L., Zych A., Lachowicz K., Sobczak M., Kotowicz M., Zochowska J.
Żywność Nauka Technologia Jakość. Suplement
|
2003
|
tom 10
|
nr 4
9

Wpływ dodatku mięsa dzików o różnej masie na teksturę drobno rozdrobnionych modelowych kiełbas wyprodukowanych z mięsa wieprzowego i wołowego

61%
Zochowska J., Lachowicz K., Gajowiecki L., Sobczak M., Kotowicz M., Zych A.
Żywność Nauka Technologia Jakość. Suplement
|
2003
|
tom 10
|
nr 4
10

Wplyw ilosci dodatku karagenu oraz preparatow bialka soi i pszenicy na wlasciwosci fizyczne i sensoryczne drobno rozdrobnionych doswiadczalnych wyrobow drobiowych

61%
Gajowiecki L., Kotowicz M., Lachowicz K., Sobczak M., Zochowska J., Zych A.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2005
|
nr 04
87-94
11

Porownanie przydatnosci technologicznej wybranych miesni kurczat do produkcji wyrobow masowanych

61%
Gajowiecki L., Lachowicz K., Zych A., Sobczak M., Kotowicz M., Zochowska J., Klos B.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2001
|
tom 01
29-34
12

Wydajnosc lowna, udzial elementow zasadniczych oraz wyciek cieplny i pH miesa dzikow o roznej masie

61%
Zochowska J., Lachowicz K., Gajowiecki L., Sobczak M., Zych A., Kotowicz M.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2004
|
tom 03
147-153
13

Effects of massaging time and drum speed on texture and structure of two beef muscles

61%
Lachowicz K., Gajowiecki L., Zych A., Zochowska J., Sobczak M., Kotowicz M.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 2
Investigations have been done on selected beef muscles: m. biceps femoris and m. semimembranosus including their injecting with curing brine and massaging. It was found that BF is characterized by fibres of a larger mean cross-sectional area as well as a thicker peri- and endomysium and it is also harder and more difficult to chew than SM. Massaging resulted in an increase of mean fibre cross-sectional area, peri- and endomysium changes and in a reduction of hardness and chewiness, however the drum speed and time-dependent changes differed between the muscles. To achieve a significant reduction of hardness and chewiness BF required longer massaging time, compared to SM. At the massaging regime applied in this study, to arrive at comparable textural parameters in the two muscles, BF should be effective massaged for 12 h at 20 rpm drum speed and SM – 8 h at 5 rpm drum speed or 4 h at 20 rpm drum speed.
14

Growth-related changes in muscles fibres, characteristics and rheological properties of wild boars meat

61%
Zochowska J., Lachowicz K., Gajowiecki L., Sobczak M., Kotowicz M., Zych A.
Medycyna Weterynaryjna
|
2006
|
tom 62
|
nr 01
The study compared the muscle fibre, size, its characteristics as well as rhelogical properties of selected muscles: m. quadriceps femoris (QF), m. biceps femoris (BF), m. semimembranosus (SM), m. semitendinosus (ST), and m. longissimus (L) of wild boars of different carcass weight (30±2 and 70±3 kg SD). Muscle fibre cross-section areas and percentages of different fibre types: I (slow oxidative), IIA (fast oxidative-glycolytic) and IIB (fast glycolytic) per muscle fibre bundle, were measured using a computer image analysis program. The relaxation test was used to determine rheological properties and the results were interpreted with a 5-element Maxwell body model. The ST of wild boars was found to contain the highest percentage of type I fibres rather than fibres of IIA, compared to the other muscles tested. A higher percentage of type I fibres was also typical of BF and L, both in young and old wild boars. The lowest percentage of type I and the highest percentage of type IIB fibres were found in QF and SM. Growth rate influences muscle fibre properties in all muscles; those of old wild boars were found to contain a higher percentage of type I fibres and a lower percentage of type IIB fibres compared to the same muscles of juvenile wild boars, whereas the percentage of type IIA fibres was about the same in the muscles of both wild boar groups tested. Of the all wild boar muscles, the highest mean fibre cross-section area was found in BF and ST, the lowest - in QF and L, whereas the cross-sectional area of I and IIB fibres were markedly larger than the cross-sectional area of type IIA. The mean cross-sectional area of all fibre types increased together with increased growth rate and the largest muscle fibre cross-section areas were in the old wild boars’ muscles. Of the all wild boar muscles tested, the highest sum of elastic moduli was found in L muscles, while the lowest was typical of QF and BF. Meat obtained from wild boar juveniles, compared to old wild boars, indicated lower values of E0 and higher E1 and E2 elasticity moduli, whereas m1 and m1 viscous moduli values were not dependent on carcass weight.
15

The effect of cattle genotype on texture of selected muscles during post-mortem ageing

51%
Sobczak M., Lachowicz K., Kamieniecki H., Wojcik J., Gajowiecki L., Zochowska J., Zych A., Kotowicz M., Sablik P., Rzewucka E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 3
Changes in textural parameters of selected muscles (m. longissimus lumborum – LL, m. semitendinosus – ST, m. semimembranosus – SM, m. biceps femoris – BF) of pure-breed cattle Charolaise (CHL) and two groups of cross breeds: Hereford×Charolaise (HEF×CHL) and Simental×Charolaise (SIM×CHL) taken on the 3rd, 7th and 12th day of post-mortem cold storage were estimated. Of the four muscles tested, the highest hardness, springiness and chewiness were found in BF, which at the same time showed the highest stringiness, perceptible of connective tissue, cooking loss, and the lowest juiciness. Post mortem ageing resulted in a reduction of hardness, springiness and cooking loss and in an increase of tenderness and purge loss. The rate and dimension of tenderization were relative to the both cattle genotype and muscle tested on the one side, and stage of tenderization on the other.
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