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1

Massage-induced morphological changes of dense connective tissue in rat’s tendon

100%
Kassolik K., Andrzejewski W., Dziegiel P., Jelen M., Fulawka L., Brzozowski M., Kurpas D., Gworys B., Podhorska-Okolow M.
Folia Histochemica et Cytobiologica
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2013
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tom 51
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nr 1
2

Effects of short massaging time and drum speed on texture and structure changes of chicken and turkey breast muscles

100%
Zych A., Lachowicz K., Gajowiecki L., Sobczak M., Zochowska-Kujawska J., Kotowicz M.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2007
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tom 10
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nr 2
3

Effect of curing by injection method, massaging and pasteurization on histological changes of bovine muscles

80%
Krzywdzinska-Bartkowiak M., Gajewska-Szczerbal H.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2007
|
tom 10
|
nr 2
4

A comparative analysis of a quality and utility of LL and BF muscles of porkers of different genotype to massaged products

80%
Sobczak M., Lachowicz K., Zochowska-Kujawska J., Gajowiecki L., Klemke A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 4
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Analysis of changes of the histological structure of ham muscles as affected by curing and thermal treatment

80%
Gajewska-Szczerbal H., Krzywdzinska-Bartkowiak M., Korbik T.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
|
nr 2
227-232
The objective of the presented study was to assess the dynamics of changes of the histological parameters of the following two pork muscles: the semimembranosus muscle (musculus semimembranosus) and the quadriceps muscle of the thigh (musculus quadriceps femoris) under the influence of curing, massaging and pasteurisation processes with the assistance of the computer image analysis. The analysis of the muscle structure was conducted on the basis of: the surface and circumference of muscle fibres, Feret’s H and V diameter, percentage proportion of muscle fibres and their quantity in the analyzed field of view. The fibre shape was determined on the basis of the H/V ratio. It was found that the quadriceps muscle of the thigh exhibited greater dynamics of changes of the structure elements in comparison with the semimembranosus muscle under the influence of injection and plasticizing processes. The injection of ham muscles resulted in the loosening of muscle fibres, rounding of their contours as well as in the increase of their cross section area. The pasteurisation process failed to cause changes in the structure of the quadriceps muscle of the thigh, whereas in the semimembranosus muscle, pasteurisation increased the cross section area and circumference of muscle fibres and their percentage proportion in the examined field of view in comparison with the massaged muscle. The applied pasteurisation process was found to even out cell dimensions and to decrease inter-cellular spaces in both of the examined muscles.
6
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Comparison of texture and structure of ST [semitendinosus] muscle of Black-White cattle crossbreds with Charolaise, Marchigiana, Piemontese and Chianina and its susceptibility to massaging

80%
Lachowicz K., Kamieniecki H., Gajowiecki L., Wojcik J., Szarkowski K., Sobczak M., Zochowska-Kujawska J., Kotowicz M., Zych A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
Changes in texture, structural elements and functional properties of ST (m.semitendinosus) of pure breed BW cattle and their crosses with Charolaise (Cha), Marchigiana (Mar), Piemontese (Pie) and Chianina (Chi) beef cattle subjected to massaging were followed. Of all the groups of animals tested, the most delicate histological structure (the lowest fibre cross-section area, the thinnest perimysium and the highest amount of intramuscular fat), the lowest values of hardness, chewiness, rheological properties and thermal drip and the highest pH were found in ST of BW×Cha and BW which, at the same time, showed the highest value of sensory analyses parameters. The highest values of those parameters were typical of ST of crosses between pure breed BW cattle and an Italian cattle races (Ma, Pie, Chi). Higher values of structural elements, textural parameters, rheological properties and thermal drip loss as well as the lowest pH and the worse sensory analyses showed CB×Chi compared to the other groups of cattle. As demonstrated by data obtained, ST of BW and BW×Cha were the most susceptible to mechanical tenderization. The higher changes in structure, texture and thermal drip losses as well as sensory properties during massaging were recorded in both, BW and BW×Cha groups of cattle. A lower susceptibility to massaging, especially visible in BW×Chi cattle, was caused by cross-breeding between BW pure breed and Italian races.
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