Wyniki wyszukiwania - AGRO

1

Influence of smoking process on polycyclic aromatic hydrocarbons' content in meat products

100%

Ciecierska M., Obiedzinski M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 4

The PAHs content in four groups of meat products industrially and traditionally smoked was determined. Methodology applied for the study included fat’s extraction, PAHs isolation using GPC and consequently qualitative-quantitative compound’s determination by HPLC-FLD/DAD. Mostly traditional method of smoking affected the higher total PAHs contamination. For all products smoked using both methods it was proved that internal parts had a significantly lower total PAHs contamination as well as each individual PAH content than exteriors of the same products. Irrespectively of smoking method applied, benso[a]pyrene’s content was much lower than maximum tolerable limit of 5 μg·kg-1, which was set for smoked meat products in Commision Regulation (EC) No. 208/2005

2

Emulsion-based meat products as a tool for functional food

88%

Sante-Lhoutellier V., Benet M., Anton M., Castellani O., Astruc T.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Meat products as functional foods. A paradox?

75%

Pegg R. B.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

The application of probiotic bacteria in the fermented vegetable, cereal and meat products

75%

Jakubczak A., Stachelska M. A., Swislocka R., Lewandowski W.

Polish Journal of Natural Sciences

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2012

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tom 27

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nr 1

Probiotic microorganisms are known to have the beneficial effects on people's health. Literature data show that the best source of probiotic bacteria are dairy fermented products. Not only dairy fermented foods contain probiotic cells. There are also non-dairy products from fermented vegetables, cereals, soy and meat where a growth of probiotic bacteria takes place. The interest in the application of probiotic bacteria in the food production comes from their positive influence on human organisms.They are applied in the treatment of gastrointestinal infections, virus and bacteria infections. Probiotic bacteria improve the lactose metabolism and decrease cholesterol. They possess anti- mutagenic and anti-carcinogenic properties. There is a need of widening a variety of non-dairy products in which it will be possible to apply probiotic bacteria. The purpose of this paper was to discuss the possibilities of application of probiotic bacteria in new and traditional non-dairy products on base of literature data.

5

Sarcocystosis in ruminants of Iran, as neglected food-borne disease: a systematic review and meta-analysis

75%

Anvari D., Narouei E., Hosseini M., Narouei M. R., Daryani A., Shariatzadeh S. A., Pagheh A. S., Gholami S., Sarvi S., Sargazi D., Saberi R., Hosseini S. A., Siyadatpanah A.

Acta Parasitologica

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2020

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tom 65

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nr 3

6

Effect of gamma irradiation on microbiological quality of fermented sausages

75%

Vural A., Ciftcioglu G., Aksu H.

Medycyna Weterynaryjna

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2007

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tom 63

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nr 04

425-427

Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.

7

Probiotics in fermented meat products

75%

Kolozyn-Krajewska D., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 2

61-74

Probiotic bacteria strains are successfully used in production of processed milk products, and certain juices, however, their use has not been observed in production of raw ripening meat products. In the case of meat products, raw products are deemed to be and actually are a suitable medium for the development of probiotic microorganisms. Scientific projects are being conducted on a European and even world scale. However, the health safety criterion should be of primary importance with respect to the use of probiotics. The application of certain bacteria strains deemed to have probiotic properties can be quite disputable. For that reason, further studies with regard to achieving absolute health safety of probiotic foodstuffs should be continued

8

Biogenic amines in meat and fermented meat products

75%

Stadnik J., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

251-263

Abstract. Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

9

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Application of vane impeller for assessment of rheological properties of poultry liver pate

75%

Dajnowiec F., Zander L.

Acta Agrophysica

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2009

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tom 13

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nr 1[166]

Rheological properties of market-available liver paté spreads were investigated using a vane impeller (d = 20.5 mm, h = 41.6 mm) and the drive system of a rotational rheometer Rheotest RV2. The measurement of the shear stress σ, developed on the walls of the cylinder, formed by the vane rotation, enabled evaluation of the static yield stress σy and flow curves of the samples tested. The measurements were carried out at temperatures of 10, 15, 20 and 50°C. The spreads tested displayed variable water content over the range of 65.0-69.7 g (100 g)ˉ¹ and fat content from 10.7 to 20.6 g (100 g)ˉ¹. Static yield stress value σy of the samples varied from 45 to 130 Pa and depended upon the sample and temperature. The flow curves were typical for shear-thinned fluid possessing yield stress, and suggested good agreement with the concept of so-called ideal spread. This term means a material possessing yield stress sufficient to keep its shape under its own weight while simultaneously displaying relatively low apparent viscosity. Over a wide range of shear rates γ the relationship σ(γ) was linear and for its approximation the Bingham equation could be applied. The experiments have shown significant viscosity differentiation between the spreads obtained by various manufacturers, and applicability of the vane impeller for spreadability evaluations.

10

Oxysterol content in selected meats and meat products

75%

Derewiaka D., Obiedzinski M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 3

5-13

Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 μg/g of fat) was statistically higher than before frying (2.2 to 10.7 μg/g of fat). Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 μg/g of fat) but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation in-cluded in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.

11

Selected quality attributes of processed meat products stored in modified atmosphere

75%

Cierach M., Stasiewicz M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

41-45

The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N2, 50% CO2; 80% N2, 20% CO2; 20% N2, 80% CO2. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH and colour of meat products were monitored during packaging. The colour attributes L*, a*, b* were determined in the CIE system, and the colour stability coefficient ΔE* was calculated. It was found that storage in modified atmosphere with a higher concentration of carbon dioxide caused a considerable decrease in pH. The type of modified atmosphere packaging had no significant effect on changes in the colour parameters L*, a*, b* in meat products. Slight changes in colour attributes observed at the end of storage were most probably caused by chemical changes. There was a correlation between the colour of processed meats and pH values.

12

Chosen quality parameters of pork sausage produced without curing mixture

75%

Kostecki A., Bilska A., Danyluk B.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2015

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tom 14

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nr 3

Background. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (EO), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the EO sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of‘cold’ and ‘hot’ sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the vacuum packaged sausages produced with the addition of vegetable preparation higher, about 0.3-0.4 percent score, drip loss was found.

13

The effect of hemp seed and linseed addition on the quality of liver pates

75%

Zajac M., Swiatek R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

14

Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf

75%

Kobus-Cisowska J., Flaczyk E., Kmiecik D., Gramza-Michalowska A., Kulczynski B., Juszczak P.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2017

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tom 11

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nr 1

15

Effect of variable content of phosphorus and collagen on rheological characteristics of a mortadella

75%

Olkiewicz M., Moch P., Ostrowska A.

Acta Agrophysica

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2009

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tom 13

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nr 1[166]

The subject of the work was the assessment of the effect of variable content of total phosphorus and collagen in a model product on its rheological characteristics. The trial material was formed by 5 variants of model mortadella made of lean pork shoulder (40-60%), pork stomachs (10-30%), neck pork fat in cubes (20%) and 10% addition of water-fat-protein emulsion (5/5/1). The following factors were determined: water, total protein, fat, NaCl, total phosphorus and collagen contents. The so-called invariables were calculated, i.e. content ratios of: water to protein (Feder’s number), fat to protein, phosphorus to protein and collagen to protein. The rheological properties of mortadella were tested with the CASRA method. The growing share of shoulder of higher protein content in the recipe resulted in an increase in total phosphorus content in the product and it led to strengthening of its structure and improvement of its consistency, which was shown in the linear increase in plasticity (P) and fall of product elasticity (E) and fluidity (F). The growing share of pork stomachs resulted in weakening of the structure and worsening of the product consistency, as shown by decrease in plasticity (P) and increase in elasticity (E) and fluidity (F).

16

Quantification of phenolic compounds in smoked meat products using different glow smoke conditions

75%

Pohlmann M., Schwagele F., Speer K., Jira W.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

17

The effect of chilling and freezing of poultry meat in the presence of Campylobacter jejuni

75%

Selwet M., Galbas M., Borkowski A., Clapa T., Porzucek F.

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

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2015

|

tom 36

18

Development of vertical integration in agribusiness with special regard to meat industry

75%

Strzebicki D.

Economic and Regional Studies

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2014

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tom 07

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nr 3

The aim of the article is to identify factors determining the development of vertical integration in agribusiness. The main focus of the study is placed on the meat industry. It describes important economic theories and conceptions which provide explanation of vertical integration processes in economy. Vertical integration is a method of exchange organization and it may result from problems with making transactions on the market or problems with contracting. The decision on whether to introduce vertical integration is influenced by many production, market and management factors. Uncertainty caused by technological changes and difficulties in coordination of sales among the stages of food supply chains have a considerable impact on vertical integration in agribusiness. Integrators in agribusiness are usually large food industry companies which benefit greatly from vertical integration.

19

The application of near infrared reflectance spectroscopy [NIR] for determination of water content in meat products

75%

Uchman W., Kaczmarek-Duszek J., Zabielski J.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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1997

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tom 01

20

Study on the structure of sulphur derivatives of haemin

75%

Jankiewicz L., Kwasny M., Bytniewska J., Graczyk A.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

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nr 1

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