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Analiza przemian bialek wycieku wirowkowego miesa wieprzowego o zroznicowanej kruchosci za pomoca elektroforezy dwukierunkowej

100%

Iwanska E., Pospiech E., Grzes B., Mikolajczak B.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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2009

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tom 47

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nr 2

42-56

2

Kruchosc miesa kulinarnego i mozliwosci jej poubojowego ksztaltowania

100%

Pospiech E., Iwanska E., Grzes B.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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2003

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tom 40

71-84

3

Wpływ procesu poubojowego dojrzewania mięsa wieprzowego na zmiany profilu białek i kruchość

100%

Iwanska E., Mikolajczak B., Grzes B., Pospiech E.

Medycyna Weterynaryjna

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2016

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tom 72

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nr 07

The aim of the study was to evaluate the post mortem proteolysis of centrifugal drip protein derived from pork. The varied course of the process of meat tenderization in muscles using the isoelectric focusing (IEF) technique was observed. The experimental material was the longissimus lumborum et thoracis muscle excised from 24 pigs of known origin, breeding and rearing conditions. Meat of normal quality (RFN) was examined in this study. On the basis of shear force values, the experimental muscles were divided into 4 groups of different courses of tenderization: A – meat remaining tough during the entire 6-day period of post-slaughter changes; B – meat characterized by a typical tenderization process, i.e. tough 48 h after slaughter and tender after 6 days of storage; C – tender or relatively tender meat on both dates of examination; D – meat which was the toughest 48 hours after slaughter and the most tender 144 hours after slaughter. Proteins for electrophoretic analysis on the agarose gel of the centrifugal drip fraction were submitted after 48 h and 144 h post mortem. The separation of the proteins was performed in a horizontal layout, using an FBE-3000 apparatus and an ECPS power pack (Pharmacia). On every path of the proteins separation, four ranges of pH value were evaluated, namely: 4.0 ÷ 6.0 pI, 6.1 ÷ 7.2 pI, 7.3 ÷ 7.7 pI and > 7.7 pI. Meat tenderness on the second day after slaughter was influenced by proteins, in which their pI was in the range of 6.1 ÷ 7.2 and 4.0 ÷ 6.0. From the evaluation which was carried out in the immunoblotting analysis of proteins using troponin T (9D) antibodies it was demonstrated that 48 h after slaughtering the most intense reactions were observed in the range of pI of 5.5 ÷ 5.9, which is the pH range corresponding to the isoelectric point of troponin T. However, after 144 h post mortem the most intense reaction was demonstrated in the range of pI of 6.1÷ 7.7. This indicates the breakdown of troponin T and an increase of the number of degradation products of this protein occurring while the meat tenderization process progresses. The degradation products of troponin T identified by IEF can be an indicator of meat tenderization.

4

Wpływ szybkości wychładzania na przebieg glikolizy i kruszenia wieprzowego mięśnia LTL

88%

Iwanska E., Mikołajczak B., Grzes B., Spychaj A., Pospiech E.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2017

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tom 11

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nr 2

5

Obserwacje behawioru stanowkowego owiec rasy merynos polski przy kontrolowanym systemie krycia 'z reki'

88%

Bodkowski R., Patkowska-Sokola B., Chudoba K., Iwanska E., Zygadlik K.

Zeszyty Naukowe Uniwersytetu Przyrodniczego we Wrocławiu. Biologia i Hodowla Zwierząt

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2008

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nr 56

7-16

6

Effect of ordinary or microencapsulated sodium chloride on microbiological quality of meat stored in refrigerated conditions

88%

Danyluk B., Medynski A., Grzes B., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

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2005

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nr 2

7

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Zmiany udziału białek w wycieku wirówkowym z mięsa buhajków różnych ras i w różnym wieku, w czasie dojrzewania wołowiny

88%

Iwanska E., Grzes B., Pospiech E., Mikolajczak B., Spychaj A.

Żywność Nauka Technologia Jakość

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2014

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tom 21

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nr 3

Celem pracy było określenie zmian udziału białek w wycieku wirówkowym pozyskanym z mięsa buhajków czterech ras: polskiej holsztyńsko-fryzyjskiej (PHF) odmiany czarno-białej, polskiej czerwonej (PC), Limousine (L) i Hereford (H) ubijanych w wieku 6, 9 i 12 miesięcy, w ciągu 10-dniowego chłodniczego dojrzewania mięsa. Elektroforetyczną analizę białek wycieku wirówkowego pozyskanego z tkanki mięśniowej 45 min, 48, 96 i 240 h post mortem wykonywano techniką SDS-PAGE. Obecność titiny, desminy i troponiny T w wycieku wirówkowym potwierdzono metodą Western blotting z zastosowaniem monoklonalnych przeciwciał specyficznie rozpoznających określone białka. Stwierdzono, że czas dojrzewania był najważniejszym czynnikiem wpływającym na proteolizę białek mięsa. Największe zmiany w udziale białek o dużej masie cząsteczkowej (2400 ÷ 3700 kDa i >160 kDa) zaobserwowano po 10 dniach dojrzewania mięsa. W przypadku białek o mniejszej masie cząsteczkowej (160 kDa i 90 ÷ 95 kDa) zmiany te wystąpiły już w pierwszych dwóch dniach post mortem. Wszystkie analizowane czynniki zmienności, tj. rasa bydła, wiek buhajków i czas dojrzewania mięsa wpłynęły istotnie (p ≤ 0,05) tylko na udział białek o masie cząsteczkowej 90 ÷ 95 kDa. Najbardziej zaawansowany proces proteolizy białek wielkocząsteczkowych obserwowano w wycieku wirówkowym z mięsa buhajków rasy PHF.

8

Proteins of meat as a potential indicator of its quality - a review

88%

Pospiech E., Grzes B., Mikolajczak B., Iwanska E., Lyczynski A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 1

There are different ways to define meat quality and various compounds may be employed as indicators of its quality. Progress observed in biological sciences, especially in proteomics, indicates that proteins building meat structures as well as those taking part in metabolic processes, by being a constituent part of enzymes, can provide indicators of meat quality. Meat quality, from the practical point of view, plays a particularly important role in the case of meat intended for culinary purposes. This study pays special attention to protein transformations associated with the most important meat properties, i.e. colour, water holding capacity/ juiciness and tenderness. It was indicated how, using tools of genomics and proteomics, it is possible to observe differences associated with quality. Special attention was paid to interconnections between oxidation processes and changes in meat colour and lipids but also protein transformations, including drip development.

9

Bialka miesniowe, ich przemiany a kruchosc miesa

76%

Pospiech E., Grzes B., Lyczynski A., Borzuta K., Szalata M., Mikolajczak B., Iwanska E.

Mięso i Wędliny

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2003

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nr 1

26

10

Low-molecular weight proteins of centrifugal drip as an indicator of meat tenderness

76%

Mikolajczak B., Pospiech E., Greaser M. L., Iwanska E., Grzes B., Lyczynski A.

Annals of Animal Science. Supplement

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2005

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nr 2

11

Two-dimensional electrophoresis of protein from centrifugal drip of pork meat of various quality

76%

Mikolajczak B., Pospiech E., Greaser M. L., Grzes B., Iwanska E., Lyczynski A.

Annals of Animal Science. Supplement

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2005

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nr 2

12

Evaluation of the effect of the RN gene on meat tenderness from the point of view of myosin heavy chain polymorphism

76%

Grzes B., Pospiech E., Kocwin-Podsiadla M., Krzecio E., Lyczynski A., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

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2005

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nr 2

13

Comparison of polymorphic myosin forms with selected meat quality attributes of bulls of various breeds and age

76%

Grzes B., Pospiech E., Rosochacki S., Lyczynski A., Mikolajczak B., Iwanska E.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[A]

201-205

The aim of the study was to compare the shares of MHC isoforms in the muscle tissue of bulls differing in terms of breed and age using SDSPAGE. The share was analysed as a factor which could have modified tenderness and water holding capacity of meat. Investigations were conducted on 73 young bulls of the Black-and-White, Polish Red, Hereford and Limousine breeds, slaughtered at the age of 6, 9 and 12 months, generally with 5 animals in each age group. The composition of MHC isoforms (type 2a, 2x and I) in the muscle tissue of the analysed cattle was related to the instrumental tenderness evaluation, as well as water holding capacity of meat on the basis of drip loss at 48, 96 and 240 h after slaughter. It was shown that better tenderness and water holding capacity of meat from Hereford bulls aged 12 months were accompanied by an increased share of MHC isoform type 2a, corresponding to fast-twitch, intermediate, oxygen glycolytic fibers.

14

Mozliwosci doskonalenia i ksztaltowania wartosci rzeznej i jakosci miesa wieprzowego

76%

Lyczynski A., Pospiech E., Czyzak-Runowska G., Rzosinska E., Grzes B., Mikolajczak B., Iwanska E.

Przegląd Hodowlany

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2007

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tom 75

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nr 02

9-13

15

Effect of protein changes on pork tenderness

76%

Iwanska E., Pospiech E., Mikolajczak B., Grzes B., Lyczynski A., Czyzak-Runowska G.

Annals of Animal Science. Supplement

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2005

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nr 2

16

Zaleznosc pomiedzy zroznicowana podatnoscia swin na stres a kruchoscia miesa i szybkoscia degradacji titiny

64%

Grzes B., Pospiech E., Lyczynski A., Kocwin-Podsiadla M., Mikolajczak B., Iwanska E., Rzosinska E., Czyzak-Runowska G.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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2006

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tom 44

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nr 2

25-31

17

Diversity of meat quality of heavy pigs with respect to the rate of post-mortem glycolytic and protein changes

64%

Montowska M., Pospiech E., Lyczynski A., Grzes B., Mikolajczak B., Iwanska E., Kapelanski W., Bocian M.

Polish Journal of Food and Nutrition Sciences

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2009

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tom 59

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nr 4

The aim of this study was to evaluate meat quality of first-farrowing sows differing in regard to the rate of post-mortem glycolytic and protein changes. Normal quality meat (RFN) (n=48) was compared with meat characterised by slower glycolytic changes (RFN-s) (n=9). The evaluation of meat quality comprised measurements of the pH value, IMP/ATP ratio, electrical conductivity, proximate composition of meat, its selected physicochemical properties and changes of proteins in centrifugal drip (2-DE and in association with Western-blotting and MALDI-TOF MS). The results showed that different acidification rate of meat modified its physico-chemical properties. The tenderness of RFN-s meat was lower than the RFN one. Mass spectrometry measurements indicate a possible association of creatine kinase with slower pH decline. Lower acidification led to a smaller thermal drip but deteriorated tenderness of meat from heavy pigs.

18

Estimation of selected porcine meat quality indicators on the basis of electrical conductivity measured 24 hours post-slaughter

64%

Lyczynski A., Runowska G., Pospiech E., Kocwin-Podsiadla M., Wojtczak J., Rzosinska E., Grzes B., Mikolajczak B., Iwanska E.

Animal Science Papers and Reports

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2009

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tom 27

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nr 1

51-58

Correlations were estimated between the single measurement of electrical conductivity (EC) done 24 h post-slaughter and meat pH45 and pH24, water, protein and intramuscular fat content, thermal drip and free-water content and meat texture (tenderness and juiciness). Used were 43 carcasses of castrates. Once the animals reached the mean final body weight of about 105 kg, they were slaughtered at one slaughter house in accordance with technological standards adopted In meat processing plants. With the increase in EC measured 24 hours post-slaughter, both the initial (pH45) and final (pH24) meat acidities decreased. Moreover, together with the EC24 increase, the water level of meat decreased and was accompanied by an increase in the protein content. Increased EC resulted in increased thermal and free water drips which, in turn, reduced meat juiciness.Phenotypic correlation coefficients were estimated between EC measured 24 h post-slaughter and pH45 (-0.756**), water content (-0.359*), protein content (0.476**), thermal drip (0.331*), free-water content (0.373*) and juiciness (-0.342*). It is concluded that in the synthetic line 990 fatteners the EC of meat measured 24 h post-slaughter can be employed in practice for rapid diagnosis of pork quality on the slaughter line.

19

Evaluation of variations in principal indices of the culinary meat quality obtained from young bulls of various breeds

64%

Iwanowska A., Pospiech E., Lyczynski A., Rosochacki S., Grzes B., Mikolajczak B., Iwanska E., Rzosinska E., Czyzak-Runowska G.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 2

133-149

Background. Principal parameters determining meat nutritional value, its culinary and Processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red. Material and methods. In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C. Results. Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in generał the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded. Conclusions. The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same production types. The meat from bulls was characterised by the final pH value ranging from about 5.46 to 5.60 indicating the proper course of meat acidification as well as its good quality and suitability for culinary purposes.

20

Effect of the RYR1 gene on meat tenderness and the polymorphism of myosin heavy chains

64%

Grzes B., Pospiech E., Kocwin-Podsiadla M., Kuryl J., Krzecio E., Lyczynski A., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

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2005

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nr 2

Ograniczanie wyników

Analiza przemian bialek wycieku wirowkowego miesa wieprzowego o zroznicowanej kruchosci za pomoca elektroforezy dwukierunkowej

Kruchosc miesa kulinarnego i mozliwosci jej poubojowego ksztaltowania

Wpływ procesu poubojowego dojrzewania mięsa wieprzowego na zmiany profilu białek i kruchość

Wpływ szybkości wychładzania na przebieg glikolizy i kruszenia wieprzowego mięśnia LTL

Obserwacje behawioru stanowkowego owiec rasy merynos polski przy kontrolowanym systemie krycia 'z reki'

Effect of ordinary or microencapsulated sodium chloride on microbiological quality of meat stored in refrigerated conditions

Zmiany udziału białek w wycieku wirówkowym z mięsa buhajków różnych ras i w różnym wieku, w czasie dojrzewania wołowiny

Proteins of meat as a potential indicator of its quality - a review

Bialka miesniowe, ich przemiany a kruchosc miesa

Low-molecular weight proteins of centrifugal drip as an indicator of meat tenderness

Two-dimensional electrophoresis of protein from centrifugal drip of pork meat of various quality

Evaluation of the effect of the RN gene on meat tenderness from the point of view of myosin heavy chain polymorphism

Comparison of polymorphic myosin forms with selected meat quality attributes of bulls of various breeds and age

Mozliwosci doskonalenia i ksztaltowania wartosci rzeznej i jakosci miesa wieprzowego

Effect of protein changes on pork tenderness

Zaleznosc pomiedzy zroznicowana podatnoscia swin na stres a kruchoscia miesa i szybkoscia degradacji titiny

Diversity of meat quality of heavy pigs with respect to the rate of post-mortem glycolytic and protein changes

Estimation of selected porcine meat quality indicators on the basis of electrical conductivity measured 24 hours post-slaughter

Evaluation of variations in principal indices of the culinary meat quality obtained from young bulls of various breeds

Effect of the RYR1 gene on meat tenderness and the polymorphism of myosin heavy chains