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Analiza zależności między poziomem marmurkowatości i zawartością tkanki łącznej w antrykocie a klasyfikacją umięśnienia i stopniem otłuszczenia tusz wołowych

100%

Guzek D., Glabska D., Pietras J., Plewa P., Wierzbicka A.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

2013

tom 25

Tenderness of beef meat is for consumer the most important factor creating its quality. However, during retail, the visual features – colour, marbling, connective tissue quantity – are the most important. The higher marbling level is associated with higher tenderness, juiciness and palatability. Simultaneously, connective tissue is a factor creating hardness. The aim of the presented study was to analyse the relation of marbling and connective tissue quantity in cube roll with conformation and fat class of carcasses. The object of the study was 20 cube rolls from Limousine x Holstein-Friesian bulls. The cumulative effect of conformation class and fat class was not observed. In the „O” conformation class, for the highest of four analysed fat class, highest marbling level was observed.

Analysis of the insemination effectiveness of dairy cattle with the semen from specialized bulls breeds in the cross breeding system

100%

Plewa P., Plewa R., Pogorzelski G., Przysucha T., Wierzbicka A.

Acta Scientiarum Polonorum. Zootechnica

2012

tom 11

nr 2

The materials of the study were the results of insemination effectiveness of dairy cattle with the semen from 12 specialized bulls breeds: Belgian Blue, Charolais, Limousine, Simentaler. Inseminations where conducted on Mazowieckie,Warmińsko-Mazurskie and Podlaskie Voivodships of Poland. Data gathered in database involved the breed, genotype of the bull’s father and, the inseminator. The influence of three factors on insemination effectiveness was analyzed. Within the Project “The optimisation of beef production in Poland in accordance with a fork-to-farm strategy” 1678 dairy cattles were inseminated out of which 442 were inseminated effectively. Insemination was performed by 24 inseminators. No significant dependence of bull’s breed, bull’s father genotype or inseminator on effectiveness of conducted inseminations was observed. However the influence of the inseminator’s sex on effectiveness of inseminations where observed. Basing on conduced analysis, it was found that there is a need for further detailed studies on other factors which might affect the effectiveness of artificial insemination. The factors that may have an impact on reproductive rate are: individual inseminator’s characteristics (education, experience, inseminator’s behavioral traits, including scrupulousness and reliability), as well as inseminated of cross calves (age, the last successful insemination, etc.).

Wild boar meat sensory attributes contributing general meat quality

72%

Guzek D., Glabska D., Plewa P., Kozan K., Pietras J., Plewa R., Pogorzelska E., Pogorzelski G., Trajer J., Wierzbicka A.

Bulletin of the Veterinary Institute in Puławy

2013

tom 57

nr 3

The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Zootechnica

1 Bulletin of the Veterinary Institute in Puławy

1 Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

3 Plewa P.

3 Wierzbicka A.

2 Glabska D.

2 Guzek D.

2 Pietras J.

2 Plewa R.

2 Pogorzelski G.

1 Kozan K.

1 Pogorzelska E.

1 Przysucha T.

1 Trajer J.

2 2013

1 2012

Wyniki wyszukiwania

Analiza zależności między poziomem marmurkowatości i zawartością tkanki łącznej w antrykocie a klasyfikacją umięśnienia i stopniem otłuszczenia tusz wołowych

Analysis of the insemination effectiveness of dairy cattle with the semen from specialized bulls breeds in the cross breeding system

Wild boar meat sensory attributes contributing general meat quality