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1

The length of collagen fibres as influenced by the chopping time

100%
Dolata W., Krzywdzinska M., Cierniewska A.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
2

Attempt to apply the computerised picture analysis for the estimation of the comminuting degree of raw sausages of salami type

88%
Dolata W., Zimny R.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
3

The effect of curing salts and electric current on beef structure

75%
Cierach M., Budny J., Zywica R.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
4

Salting and pickling of meat. Technological and safety aspects

63%
Żywienie Człowieka i Metabolizm
|
2011
|
tom 38
|
nr 2
Salting decreases water activity (aw) of meat below the level at which bacteria can grow and display metabolic activity. Unfavourable changes in taste and color of meat are drawbacks of salting. Immersing in water or rinsing of salted meat products substantially decreases their nutritive value. Pickling is superior to salting because it involves relatively low amounts of salt supplemented with nitrates(III and V) and auxiliary chemicals which improve sensory properties of meat. Supplementing of salt used in pickling with nitrate- (III) ions imparts desired color and smashing taste, inhibits bacteria, eliminates the risk of bacterial toxin synthesis and prevents oxidation processes. An excess of nitrates(III) and their derivatives poses a threat to consumers’ health. Trials to replace nitrates(III) with other chemical compounds or natural protectants have been hitherto unsuccessful. Studies in this field have been continued by many researchers.
5

The quality of fermented raw sausages manufactured using porcine blood plasma

63%
Pyrcz J., Kowalski R., Konieczny P., Danyluk B.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 3
The principal aim of this study was to determine technological possibility of utilization of condensed porcine blood plasma containing about 21% of protein for production of "Salami" type raw sausages. These studies were based on evaluation of dynamic of fermentation changes and sensory quality of final products. Four variants of blood plasma preparations were applied in the study, it means: fresh condensed plasma, fresh condensed plasma modified microbiologically with addition of lactic acid bacteria cultures mixture, fresh condensed blood plasma modified with addition of liquid smoke preparation and dried blood plasma preparation after its water rehydration to the level ensuring total protein content of 21%. Sausages were next analyzed for content of lactic acid, total amount of volatile low fatty acids, pH-value, content of ethyl alcohol and their sensory acceptance. The relationships between analyzed chemical quality characteristics and sensory acceptability of experimental sausages were found.
6

Changes in collagen content of cured and cooked meat

63%
Grzes B., Pospiech E., Dolata K., Stefanska D.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of hydration of a protein preparation on the state of water in fine forcemeat sausages

63%
Baranowska H. M., Piotrowska E., Dolata W.
Acta Agrophysica
|
2006
|
tom 07
|
nr 1[132]
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Fatty acid composition of horse tissues depending on their position in the carcass

63%
Jankowska B., Korzeniowski W., Kwiatkowska A.
Polish Journal of Food and Nutrition Sciences
|
1996
|
tom 05
|
nr 1
The purpose of this work was to compare the fatty acid composition of the following reserve lipid tissues: mane, perirenal and intermuscular, and muscles: semimembranous with thigh adductor, middle gluteal, dorsal longissimus and infraspinous with serratus. Perirenal tissue contained significantly less unsaturated fatty acids (59.96%, p<0.05) compared to mane (61.43%, p<0.05) and intermuscular (61.24%, p<0.05) tissues. The tissues differed in the content of palmitic, stearic, oleopalmitic, miristic, and linolenic acids. All the tissues had a predominance (from 2.87% to 3.92%) of linolenic acid over linoleic acid, unique to animal fats. The percentage of particular fatty acids, except palmitic and linoleic acids in all muscle lipids was very similar. In contrast to reserve lipid tissues, the content of linoleic acid in muscle lipids was higher by 1.68% to 4.18% than of linolenic acid.
9

The effect of the addition of isoascorbic acid and sodium ascorbate on sensory quality of raw sausage

63%
Bilska A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
The effect of the addition of isoascorbic acid and sodium ascorbate on storage changes of raw fermented semi-durable sausages quality was investigated in the study. The applied substances improved colour at cross-section, taste and overall acceptability, and had an advantageous effect on the consumer quality of the raw sausage during 30-day storage. It was also observed that the simultaneous application of isoascorbic acid and sodium ascorbate has a more significant effect on sensory quality attributes than the application of only one of them. On the basis of the obtained results it was found that the best products were obtained for the mixture of isoascorbic acid in the amount of 0.1 to 0.4 g/kg batter and 0.5 g sodium ascorbate per 1 kg of batter.
10

Possibilities assessment of a colour modification in Wiener sausages made with plasma proteins

63%
Krysztofiak K.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 2
In the following work, it is proved that the usage of plasma proteins has badly effected the colour desirability in wiener sausages. In order to improve the degree of pigmentation, the cured blood and solution of betanin were used. The general optimisation procedure is based on determining the connection between the amount of added pigments and the colour desirability. First it was examined what ranges of L*, a*, b* (physical colour parameters) a sensory examination colour assessment (e.g. 4.0 points) can be related to. Next, it was examined what marks for the colour desirability were given to sausages colour with different amounts of single pigments and mixtures of various proportions.
11

Effect of storage time on cholesterol oxidation products in metka type sausage

63%
Zaborowska Z., Uchman W., Bilska A., Jelen H., Rudzinska M., Wasowicz E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 2
The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in metka sausage was studied. All parameters were examined after 1, 7, 14 days of storage at 4°C in darkness. Statistical analysis showed influence of storage time on all parameters. Significant increase (p = 0.05) of peroxide value, acid number and pH value was noted. Storage time had a significant effect (p = 0.05) on the decrease of ascorbic acid and nitrite level. The content of particular oxysterols and sum of oxysterols statistically decreased (p = 0.05).
12

W 2001 roku Miedzynarodowy Kongres Nauki o Miesie i Technologii odbedzie sie w Krakowie

51%
Klossowska B.
Żywność Nauka Technologia Jakość
|
2000
|
tom 07
|
nr 1
138-140
13

Wplyw dodatku preparatu Vitacel na jakosc wedliny typu mielonka

51%
Bilska A., Krysztofiak K., Sek P., Uchman W.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2002
|
tom 01
|
nr 1
47-53
Stwierdzono, że 1,5-procentowy dodatek preparatu Vitacel zapobiega powstawaniu wycieku w trakcie produkcji i przechowywania wędliny typu mielonka. Dodatek ten zmniejsza też negatywne parametry jakości konsumenckiej w trakcie przechowywania wędlin. Dotyczy to zwłaszcza oceny konsystencji i soczystości wyrobu.
14

Enzyme activity in pig meat of different meatiness

51%
Szalata M., Pospiech E., Lyczynski A., Borzuta K.
Annals of Animal Science. Supplement
|
2002
|
nr 2
15

Estimation of biotoxicity of wastewater from meat processing plant by the use of bioluminescence technique

51%
Konieczny P., Uchman W., Matkowska J.
Food Science and Technology. Scientific Papers of Agricultural University of Poznan
|
1998
|
tom 02
16

Meat quality depending on pig genotype

51%
Lyczynski A., Pospiech E., Urbaniak M., Rzosinska E., Barkowiak Z., Mikolajczak B., Grzes B.
Annals of Animal Science. Supplement
|
2002
|
nr 2
17

Changes in meat hydratation upon high pressure

51%
Kwiatkowska A., Jankowska B., Cierach M.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 1
Porcine and bovine semimembranosus muscles were examined after, respectively, 24 h and 96 h from slaughter. The muscles were pressurised at 200, 300 and 400 MPa for 10 min. The pH value, pressure-induced drip, ability to hold free- and added water, and thermal drip were analysed. The pH values for muscles were found to increase with pressure. Pressurization at 200 MPa caused the greatest drip of meat juice. The ability to hold free water was dependent on muscle and pressure. The pressure of 200 MPa gently lowered this quality for porcine muscle and improved it for bovine muscle. Higher pressures significantly improved the water- holding capacity. Different tendency was observed for the ability to hold added water that decreased with pressure for porcine and bovine muscles, having the lowest values at 400 MPa. All high pressure values applied decreased the drip from the muscles during cooking.
18

Assessment of storage life of wiener type sausages produced with the addition of aromatized blood plasma and colouring agents

51%
Krysztofiak K.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
A deterioration of shelf life may be pertained to a lack of appropriate sensory attributes, or the appearance of a health hazard. Meat products are primarily exposed to the action of microorganisms. The rate of changes during storage, which may lead to microbial contamination of products, and changes in their sensory attributes are affected by the properties and microbial contamination levels of raw materials, the nature and conditions of the technological process, the character of the product and the amount and type of additives. However, in case of the tested wiener type sausages, the quality of which was modified by colouring with cured blood or a betanin solution and which were aromatized using a mixture of spices (lovage root, dried garlic, 1.5:1.0:4.0) no accelerated storage changes were observed in comparison to the reference sausage. The applied modifications of the technological process do not mask storage changes in the analysed sausages. A distinct deterioration of sensory quality characteristics preceded by 3 days the alarm level of microbial contamination of sausages (an increase in the total aerobic bacteria counts to the level above 1 x 106).
19

Muscle proteins and their changes in the process of meat tenderization

51%
Pospiech E., Grzes B., Lyczynski A., Borzuta K., Szalata M., Mikolajczak B.
Animal Science Papers and Reports. Supplement
|
2003
|
tom 21
|
nr 1
20

The effect of fat substitution with a potato fiber preparation on microstructure of batters and processed meat products

51%
Krzywdzinska-Bartkowiak M., Dolata W., Piotrowska E.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 2
The study investigated the effect of fat substitution with a potato fiber preparation Potex on changes in the microstructure of finely comminuted meat batters and processed meat products produced from such batters. Fat was replaced with a potato fiber preparation in the amount of 1 %, 2% and 3%. Microstructure of batters and processed meat products was assessed using a computer image analysis system. In batters apparent viscosity, drip loss and free water content were determined. Produced meat products were subjected to sensory examination of overall desirability of model products. The best quality products were obtained from batter produced with no fat substitution with a potato fiber preparation.
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