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Physical changes of vegetables during freezing by conventional and impingement methods

100%
Goral D., Kluza F.
Acta Agrophysica
|
2006
|
tom 07
|
nr 1[132]
2

Effect of enrichment and different methods of freezing on the chemical composition and physico-chemical properties of horsemeat

100%
Kondratowicz J., Sobina I.
Natural Sciences
|
1999
|
tom 02
3

Evaluation of two prototype directional freezing methods and a 2ml flattened straw for cryopreservation of boar semen

86%
Puglisi R., Bornaghi V., Severgnini A., Vanni R., Montedoro M., Galli A.
Animal Science Papers and Reports
|
2017
|
tom 35
|
nr 4
Based on previous assessments on stallions, 40 ejaculates of 20 Duroc boars were split and evenly frozen with a conventional vapour freezing method and two directional, drum and directional, prototype methods using commercial extenders and relative standard procedures. The directional prototype was provided with a double internal setup that allowed the positioning of experimental 2ml flat straws with 1 billion sperm (Flat) in a fixed support, or both classical 0.5 ml paillettes with 250 million spermatozoa and flats in a rotating drum designed so as to ensure a more uniform heat exchange. Preliminary tests for individuation of the most appropriate thawing rate showed beneficial effects (P≤0.05) of thawing the sperm at 50°C for 13 s when compared to 42°C for 20 s, in terms of total motility (42.8±8.4% and 35.6±6.8%, respectively). With regard to freezing/packaging methods, major improvements (P≤0.05) were shown for the drum method with paillettes for total motility (38.6±14.2%) assessed immediately after thawing, when compared with the conventional (29.4±13.3%) and the directional methods with flats (30.2±12.8%), and for total motility (P≤0.01) assessed following incubation for 120 min at 37°C after thawing (24.8±11.6%) with respect to the conventional method (15.6±10.9%). Despite the statistical non-significance of results, both the prototype freezing approaches using the experimental flat straw showed some improvements in functional parameters assessed by cytofluorometry when compared to the conventional method.
4

Effect of different methods of freezing on some chemical and physico-chemical properties of normal and enriched horsemeat during 3-month cold storage

86%
Kondratowicz J., Bak T.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
1998
|
tom 35
|
nr 1
5

Effect of cryogenic-ventilation freezing on the quality of pork during cold storage

86%
Kondratowicz J., Bak T., Denaburski J.
Polish Journal of Food and Nutrition Sciences
|
2003
|
tom 12/53
|
nr 1
The experiment was conducted on samples of the dorsal muscle (musculus longissimus dorsi), taken from 60 carcasses of fattening pigs with average live weight of ca. 110 kg, characterized by meat of normal quality. A total of 120 samples, each weighing ca. 500 g, were collected. They were divided into two groups and frozen according to a cryogenic-ventilation method (60 samples) and a ventilation method (60 samples). After 2 weeks, 6, 12 and 18 months of storage at a temperature of 245 K (-28°C), the samples were taken for laboratory analyses. It was confirmed that freezing of portioned pork according to the cryogenic-ventilation method allows prevention of excessive raw material loss during chilling, storing and thawing. After two weeks of cold storage, pork frozen in the cryogenic-ventilation system was characterized by higher pH, a slightly darker colour and better water-holding capacity than pork frozen in the ventilation system. During a long period of cold storage its pH decreased, the colour became lighter and the water-holding capacity decreased to a lower extent than in the samples frozen according to the ventilation method. An analysis of hydrolytic and oxidative changes in intramuscular lipids confirms that pork may be stored up to 18 months regardless of the freezing method employed.
6

Effect of different methods of freezing on weight losses and taste qualities of normal and enriched horsemeat during 6-month cold storage

86%
Kondratowicz J., Bak T.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
1998
|
tom 35
|
nr 1
7

Effect of natural fat addition on changes in the weight and sensory quality of horsemeat frozen according to different methods

72%
Kondratowicz J.
Natural Sciences
|
2001
|
tom 08
183-192
8

Changes in the physicochemical properties of normal quality, PSE and DFD pork depending on the freezing method and time of storage

72%
Kondratowicz J.
Polish Journal of Natural Sciences
|
2002
|
tom 12
9

Analysis of the changes in the quality of horsemeat frozen by means of liquid carbon dioxide and the ventilation method during 3-month cold storage

72%
Kondratowicz J., Sobina I., Domanska P.
Natural Sciences
|
2000
|
tom 05
10

Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage

72%
Kondratowicz J., Uradzinski J,., Jozwik E., Bak T.
Polish Journal of Veterinary Sciences
|
2000
|
tom 03
|
nr 3
This stiřdy was aimed at determining the influence of three different freezing methods on the horsemeat microfloraduring a 3-month-cold storage. The three methods used included freezing in a container ventilation chamber, freezing in liquid carbon dioxide and two-stage freezing method (combined method based on using liquid carbon dioxide and freezing in a container ventilation chamber). The study revealed that the two-stage freezing method or freezing with liquid carbon dioxide were significantly more effective in the reduction of bacteria within the meat than freezing in a container ventilation chamber. During a 3-month-cold storage of horsemeat, a gradual reduction in bacterial populations was observed. The reduction was significantly greater in the "enriched" meat frozen with the two-stage method or in liquid carbon dioxide as compared to that found in the "normal" meat.
11

Effect of horsemeat enrichment on autolytic changes in intramuscular lipids during cold storage

72%
Sobina I., Kondratowicz J.
Natural Sciences
|
2000
|
tom 04
12

The effect of different techniques of freezing and defrosting on the quality of spice vegetables after a long-term freezer storage

58%
Goral D.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2008
|
tom 11
|
nr 1
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