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Factors influencing physiological phosphorus content in pork meat

100%

Tyszkiewicz S., Wawrzyniewicz M., Borys A.

Acta Agrophysica

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2011

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tom 17

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nr 2[189]

New studies on the relationship between physiological phosphorus concentration and protein content were performed, involving well-characterised research material: elements of 36 carcasses of pigs differentiated in respect of gender, post-slaughter weight (PSW) and meatiness measured as the lean meat percentage (LMP), determined on the ground of dissection. The contents of total phosphorus (PC), crude protein (BC), collagen (CC) and muscular protein (BM = BC – CC) in meat were determined. It was found that determination of crude protein alone was not sufficient for prediction of natural phosphorus content in pork meat and its products. Satisfactory estimation of phosphorus content in pork meat based on crude protein and collagen content was obtained. Influence of carcass meatiness and post-slaughter weight of pigs on phosphorus content in meat was demonstrated and considered in the equation of estimating phosphorus content in meat. No effect of pig gender on phosphorus content in meat was found.

2

Two-dimensional electrophoresis of protein from centrifugal drip of pork meat of various quality

100%

Mikolajczak B., Pospiech E., Greaser M. L., Grzes B., Iwanska E., Lyczynski A.

Annals of Animal Science. Supplement

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2005

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nr 2

3

Comparison of different types of pork meat quality

100%

Lyczynski A., Pospiech E., Czyzak-Runowska G., Rzosinska E., Grzes B., Mikolajczak B., Iwanska E., Slosarz P.

Annals of Animal Science. Supplement

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2005

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nr 2

4

Correlations between electrical conductivity and quality parameters of pork meat

100%

Lyczynski A., Pospiech E., Rzosinska E., Czyzak-Runowska G., Grzes B., Mikolajczak B., Iwanska E., Slosarz P.

Annals of Animal Science. Supplement

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2005

|

nr 2

5

Pork meat quality in line 990 and 890 pigs compared with Danish crossbred pigs [(L x Y) x Du]

100%

Lyczynski A., Pospiech E., Runowska G., Rzosinska E., Mikolajczak B., Grzes B., Iwanska E., Kocwin-Podsiadla M.

Annals of Animal Science

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2006

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tom 06

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nr 2

6

Influence of high meatiness breeds on pork meat texture

100%

Grzeskowiak E., Pospiech E., Borzuta K.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

7

Effects of conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation and quality of pork meat

86%

Szymczyk B.

Annals of Animal Science

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2005

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tom 05

|

nr 1

8

Studies on hydration of muscle and connective tissue proteins of pork meat

86%

Tyszkiewicz S., Wawrzyniewicz M., Strzelecki J., Borys A.

Acta Agrophysica

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2008

|

tom 11

|

nr 1[156]

9

Influence of naked oats and enzymatic preparation on quality of pork meat

86%

Milczarek A., Osek M.

Annals of Animal Science. Supplement

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2005

|

nr 2

10

Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles

86%

Grzeskowiak E., Lisiak D., Borzuta K., Borys A., Strzelecki J.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2009

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tom 03

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nr 4

11

Microstructure of porcine meat with the Rendement Napole gene

86%

Alarcon-Rojo A. D., Zapata I., Solis F. J., Lara I., Burrola E., Cordoba L., Janacua-Vidales H.

Animal Science Papers and Reports

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2008

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tom 26

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nr 4

The Rendement Napole gene (RN) consists of a mutation at the γ3 subunit of AMP-activated protein kinase (AMPK) in pigs. AMPK works as an energy level sensor and controls numerous cellular pathways. The study aimed at identifying the differences in microstructure occurring between the normal porcine meat and porcine meat encoded by the RN gene. Using molecular techniques 194 commercial pigs were sampled to determine their genotypes. Meat from the semimembranosus muscle was examined using optic (OM) and transmission electron microscopy (TEM). The genotypes rnI/rnI, rnV/rnV, rnV/rnI, RN/rnV and RN/rnI were identified. OM revealed broadening of the sarcoplasmic space in RN animals, while TEM showed disordering of muscle fibres and alteration of the sarcomeric structure. Mitochondrial degradation was found in both RN and normal animals,however, the morphological changes observed seemed to be caused by the mutated AMPK.

12

Analysis of selected parameters influencing the technological and sensory quality of pork

86%

Socha S., Kozakiewicz E., Kolodziejczyk D.

Acta Scientiarum Polonorum. Zootechnica

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2020

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tom 19

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nr 4

13

Mathematical description of growth of Escherichia coli in ground, salted and vacuum packed pork meat

86%

Uchman W., Danyluk B., Zabielski J.

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

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1997

|

tom 01

14

Effect of environmental conditions on pork meat quality - a review

86%

Lyczynski A., Wajda S., Czyzak-Runowska G., Rzosinska E., Grzes B.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 2

Pigs, as husbandry animals, are very susceptible to stress, which in turn can influence their meat quality. Environmental factors present during breeding, transport and processing, influencing meat quality, are presented in this study along with results obtained by other authors. Most important factors are: environmental building conditions, level and system of feeding, transport conditions (type, distance, temperature), stunning, debleeding and handling of carcass after slaughter. In order to provide meat of highest quality to final consumers, in accordance with the latest normalization changes, it is essential to pay special attention to the whole set of environmental factors, embracing the entire production process (from breeding, transport, processing, distribution and sales).

15

Effect of vitamin E in swine diet on animal growth performance and meat quality parameters

86%

Niculita P., Popa M. E., Ghidurus M., Turtoi M.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 1

Lipid oxidation is the primary cause of deterioration in the quality of frozen meat and meat products. Oxidative deterioration of meat lipids during frozen storage can directly affect the colour, flavour, texture, nutritive value, and safety of food. Natural antioxidants reduce lipid oxidation and as a consequence may improve meat quality. In the present study we investigate the effect of three levels of dietary vitamin E on animal growth performance and on meat oxidation. HPLC analyses were performed in order to assess a-tocopherol levels in blood serum and its deposition in muscles. The oxidative stability of muscle was examined over 7 days of refrigeration storage by means of thiobarbituric acid reactive substances (TBARS). We concluded that supplementation with vitamin E augmented a-tocopherol levels in blood serum and muscles from pig samples receiving 300 mg/kg feed. Moreover lipid oxidation in chilled meat was successfully reduced.

16

Influence of pig meatiness on pork meat quality

86%

Jacyno E., Pietruszka A., Kolodziej A.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

|

nr 2

The investigation was carried out on 72 fatteners of both sexes divided into two groups. Carcass meatiness determined after the slaughter of fatteners was a factor differentiating respective groups: group I with meatiness 49-54.4%, and group II with meatiness 54.7–60%. The m. longissimus dorsi was determined for the content of dry matter, protein, intramuscular fat and total cholesterol. Intramuscular fat and cholesterol contents in the m. longissimus dorsi of more muscled fatteners (group II) were significantly lower (p≤0.01) than those in the muscle of fatteners of group I. The intramuscular fat of fatteners of group II contained less saturated fatty acids (p≤0.01), while more unsaturated ones (p≤0.01), including polyunsaturated fatty acids (p≤0.01).

17

The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat

72%

Jasinska K., Kurek M. A.

Animal Science Papers and Reports

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2017

|

tom 35

|

nr 2

The aim of the current study was to provide the updated knowledge about the influence of supplementation of pig diets with oil plants on the quality and nutritive value of pork meat. The use of feed rich in PUFAs in pig diet including plant oils, such as linseed, rapeseed or sunflower is beneficial for consumers health since these acids improve the dietetic value of meat. They especially increase the proportions of n-3 fatty acids like linolenic acid in pig muscle, but don't influence the proportion of DHA and EPA. Among oil plants especially the use of linseed in pig diet seems to be a good source of n-3 PUFA, due to its nutritive, economic and technical sustainability as well as ALA content (50% of fatty acids). However, a higher share of PUFAs has a negative influence on technological properties of pork meat and its oxidative stability, as well as sensory characteristics. Thus, the use of antioxidants in the pig diet including vitamins A, C, E and selenium can reduce the formation of initiating lipid radicals and protect the unsaturated fatty acids in pork from an increased lipid oxidation.

18

Porkers live short lives

72%

Radzewicz A.

Polish Food

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2009-2010

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nr 4

19

Serum triglycerides and cholesterol concentration in rats given meat and fat from pigs fed on two feeding levels with oil supplementation

72%

Wiecek J., Skomial J., Pastuszewska B., Batorska M., Rekiel A., Sawosz E.

Polish Journal of Natural Sciences. Supplement

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2006

|

tom 03

587-592

20

Evaluation of technological value and sensory quality of pork meat, originated from two paternal PenArLan lines

72%

Jaworska D., Przybylski W., Kajak-Siemaszko K., Olczak E., Skierka E., Niemyski S.

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego

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2009

|

tom 05

|

nr 3

Ograniczanie wyników

Factors influencing physiological phosphorus content in pork meat

Two-dimensional electrophoresis of protein from centrifugal drip of pork meat of various quality

Comparison of different types of pork meat quality

Correlations between electrical conductivity and quality parameters of pork meat

Pork meat quality in line 990 and 890 pigs compared with Danish crossbred pigs [(L x Y) x Du]

Influence of high meatiness breeds on pork meat texture

Effects of conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation and quality of pork meat

Studies on hydration of muscle and connective tissue proteins of pork meat

Influence of naked oats and enzymatic preparation on quality of pork meat

Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles

Microstructure of porcine meat with the Rendement Napole gene