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1

Skład podstawowy i wartość biologiczna (NPU) salcesonu włoskiego

100%
Libelt K.
Medycyna Weterynaryjna
|
1989
|
tom 45
|
nr 01
Исследования основного состава итальянского зельца провели на 20 пробах биологическую же ценность определили на 12 пробах. Факторами изменчивости были: 2 разных производственных предприятия и 2 разные единичные продукции. Определяли содержание белка, в том полный коллаген, жира и воды, а также коэффициент использования нетто белка — NPU (net protein utilization) по методу Миллера-Бендера. Результаты исследований, показанные в 2 таблицах, сообщили, что 1) основной состав итальянского зельца согласен с установленной рецептурой; обращает внимание высокое содержание сединителыютканевых белков, 2) резные производственные предприятия выпускают зельц дифференцированного, но небольшого в числовом отношении основного состава, 3) содержание жира, колеблющееся в пределах среднего допускаемого, а также показатель W + Т во всех пробах соответствовали химическим требованиям, предъявляемым этим изделиям, 4) отношение W:T и Т:В определяет зельц как среднепроизводительный и среднежирный продукт, что согласно с производственной квалификацией, 5) биологическая ценность белков зельца низка, что связано с высоким содержанием коллагена, a NPU составляет ниже 50.
2

Zakażenia bakteryine oraz zanieczyszczenia wody parzelnej w procesie ubojowym świń

100%
Libelt K.
Medycyna Weterynaryjna
|
1971
|
tom 27
|
nr 07
3

Wystepowanie odchylen jakosciowych u drobiu rzeznego w Polsce w latach 1996-1999

100%
Libelt K.
Medycyna Weterynaryjna
|
2001
|
tom 57
|
nr 02
102-104
4

Wartosc biologiczna krwi zwierzat rzeznych

63%
Pelczynska E., Libelt K.
Medycyna Weterynaryjna
|
1999
|
tom 55
|
nr 09
600-601
5

Wplyw zawartosci tkanki lacznej na rozklad wyrobow miesnych

63%
Libelt K., Pelczynska E.
Medycyna Weterynaryjna
|
2004
|
tom 60
|
nr 10
1053-1055
6

Punkty zagrozenia higienicznego w uzyskiwaniu i przetwarzaniu mleka surowego na mleko spozywcze

63%
Pelczynska E., Libelt K.
Medycyna Weterynaryjna
|
1995
|
tom 51
|
nr 07
396-399
The purpose of the study ^as the hazard analysis of critical control points at the time of milking and the processing of raw milk for consumption, during which the possibility of contamination by microflora and various residues can occur. The milk was selected for investigation during the following stages: after milking in individual dairy farms, from bulk tank milk before and after its transport to the dairy, after pasteurization and from sale for consumption. The following were determined: total count of aerobic bacteria in 1 ml, presence of coliforms and enterococci, acidity, presence of residues of antibiotics, disinfectans and washing media, and somatic cell counts in 1 ml. It was concluded that points of special hygienic hazard for raw milk processed for cosumption were: 1. poor hygienic conditions during milking and storing in individual farms as well as the poor living conditions and health of cows: the individual farm is the first link in the contamination of milk with microflora, residues of antibiotics and washing media, and greater somatic cell counts, 2. mixing of milk of good and poor hygienic quality in collection centres and dairies, in spite of the fact that it is possible to carry out a segragation of the milk, 3. the improper hygienic handling of milk after it has been pasteurized; the improper storage of packages is a secondary source of contamination of milk with microflora, while unthorough washing and disinfecting procedures are an additional source of residues of disinfectants and washing media.
7

Wartosc odzywcza kielbas w zaleznosci od zawartosci tkanki lacznej

63%
Pelczynska E., Libelt K.
Mięso i Wędliny
|
1999
|
nr 8
62
8

Wplyw pH wody, rodzaju miesnia i czasu przechowywania na wyniki proby gotowania

63%
Pelczynska E., Libelt K.
Medycyna Weterynaryjna
|
1998
|
tom 54
|
nr 07
494-496
The studies were carried out on chickens which received a fodder suplemented with fish-meal to obtain a negative meat odor. Chickens were divided on two groups. The influence of different muscles on odor abnormality detectability were determined in group I of chickens 2 hours after slaughter. Odor intensity was determined by the boiling test, separately for breast and leg muscles, in water of different pH, i.e. 5.0; 6.0; 7.0 and 8.0. Time of odor abnormality persistence in meat was determined in group II of chicken during storage in 0-4°C. Intensity of odor abnormalities were evaluated daily until they bacame unperceptible. A five-point scale was used for odor evaluation, in which a score of 5 = very intensive odor, and 1 = unperceptible. A significant influence of water pH and muscle types on odor intensity was stated. The boiling test performed on water with pH = 5.0 was characterized by the most intensive odor. Intensity of leg muscle odor was higher than that from the breast muscles. Odor intensity decreased with time of meat storage. The negative odor in breast muscles was unperceptible after 5 days, and in leg muscles after 8 days of storage.
9

pH narządów wewnętrznych świń i bydła

63%
Pelczynska E., Libelt K.
Medycyna Weterynaryjna
|
1989
|
tom 45
|
nr 11-12
The purpose of the studies was to determine pH variability in internal organs of pigs and cattle in relation to the period of storage at 2°C, age and species of animals and in comparison to the muscle tissue. The examinations were carried out on livers, hearts, kidneys, lungs, spleens and brains of 60 pigs and 60 cows. The animals were in different age and body weights: pigs of 80 kg and 140 kg and cattle aged 4 years and 10 years (30 animals in each group). pH values of tissues were determined after 30 min., 1, 4, 12, 24 and 48 hours of storage at 2°C. It was found that: 1. a fast though low decrease of pH was noticed after slaughter (ca 1 hour) and it was on the same level or even increased within 48 hours at 2°C; in the muscle tissue and heart only a proper deep acidification was found, 2. among individual organs there were significant differences in the level and variability of pH during their storage, 3. age of animals did not influence the level of pH of internal organs and muscle tissue, 4. pH variability of the organs and muscle tissue was different in cattle and in pigs.
10

Wartosc odzywcza miesa krolikow

63%
Szkucik K., Libelt K.
Medycyna Weterynaryjna
|
2006
|
tom 62
|
nr 01
108-110
The aim of the study was to define the basic composition of the muscle meat of rabbits as well as defining its nutritional value in relation to muscle type. The research material consisted of muscles taken from three different types of rabbit meat (shoulder, thigh, saddle). The chemical parameters (water, fatty content, protein and collagen) were noted. The biological value of protein was defined on the basis of the exogenic amino acid content, counting the chemical score (CS) and protein efficiency ratio (PER) defined on Wistar rats. The study indicate that the saddle has the highest culinary value in rabbits. Its muscles contained the lowest collagen and fat content, and the highest protein content which, additionally also had the highest PER value. The thigh muscles contained a significantly higher percentage of collagen and fat, but their protein level was comparable to that of the saddle and had a similar PER value. The shoulder muscles contained the least valuable chemical composition, and a significantly lower PER value. Protein in rabbits’ muscles have a valuable, almost ideal, exogenic amino acid content, with the exception of the shoulder muscles, which have a significantly lower level of tryptophan. The restricting amino acid used in the study was izoleucyn (CS=61.82).
11

Wpływ wieku, płci i różnych mięśni na skład chemiczny i wartość odżywczą mięsa świń

51%
Prost E., Pelczynska E., Libelt K.
Medycyna Weterynaryjna
|
1985
|
tom 41
|
nr 04
Цель исследований состояла в определении влияния возраста, пола и разных мышц свиней на уровень сырого белка, средимышечного жира, воды, полного и растворяемого коллагена, способность связывания воды, мышечной тканью и биологическую ценность мяса. Исследования провели на 90 свиньях крупной белой польской породы. Факторами изменчивости являлись: 5 возрастнып групп — 4, 6, 8, 10 и 12 мес., 3 половые группы — самцы, самки и самцы, подвергнутые кастрации, 4 мышцы — longissimus, biceps femoris, semitendinosus и semimembranosus. Биологическую ценность определяли коэффициентом PER на m. longissimus. Отмечено: а) мясо свиней показывает существенные разницы основного состава, за исключением содержания полного коллагена, а главным фактором изменчивости является возраст животных, б) пол свиней не влияет на содержание в мясе белка, полного и растворяемого коллагена, а также свободной воды; изменчивость состава в зависимости от пола отмечается только в уровне средимышечного жира и воды — мясо самцов содержит меньше жира и больше воды чем самок и кастратов, в) отдельные мышцы отличаются друг от друга существенно основным составом, а эти разницы отмечаются особенно отчетливо в уровне белка и растворяемого коллагена, д) возраст, пол и отдельные мышцы не влияют существенно на формирование биологической ценности m. longissimus, выраженной показателем PER.
12

Badania nad wartością biologiczną mięsa odkostnionego mechanicznie

51%
Prost E., Pelczynska E., Libelt K.
Medycyna Weterynaryjna
|
1984
|
tom 40
|
nr 11
13

Rozklad gnilny narzadow wewnetrznych i tkanki miesniowej oraz jego zwiazek z mikroflora i wlasnymi enzymami proteolitycznymi

45%
Pelczynska E., Prost E., Kowalska-Pylka H., Szkucik K., Libelt K.
Medycyna Weterynaryjna
|
1992
|
tom 48
|
nr 10
459-463
The objective of the study was: a) to determine the dynamics of spoilage in liver, kidneys and in muscle tissue of swine and cattle, based on the level of deterioration products (NH₃ and H₂S) and on the organoleptic changes of these tissues (appearance and odor) and b) to state the correlation between the spoilage changes and total count of bacteria and the activity of cathepsine D in these tissues. The rate of spoilage, total count of bacteria and cathepsine D level were determined just after slaughter and after 1, 2, 3, 6, 9 and 12 days of storage at 2—4°C. It was stated that the spoilage of liver and kindeys (level of NH₃ and H₂S) starts already after 3 days, but distinct organoleptic changes do not occure before 6 days. In the muscle tissue however, the spoilage (level of NH₃, H₂S and organoleptic changes) starts not before 6 days of cold storage. The number of bacteria in liver and kidneys starts to grow just after 24 hours of storage, while in muscle tissue starts not before 6 days. The activity of cathepsine D in organs and muscle tissue increases significantly till 24 hours, then decreases and disappears completely after 3 days. The level of cathepsine D is much lower in the muscles then in liver and kidneys. The results of the study are indicating that the main factor of spoilage is closely connected with bacterial contamination and that the cathepsins do not play any significant role in these processes.
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