Wyniki wyszukiwania - AGRO

1

Receptor rianodynowy retikulum sarkoplazmatycznego a podatnosc swin na stres

100%

Pospiech E.

Gospodarka Mięsna

|

1996

|

tom 48

|

nr 11

42-44

2

44 Miedzynarodowy Kongres Nauki o Miesie i Technologii w Barcelonie. Czesc I

100%

Pospiech E.

Gospodarka Mięsna

|

1999

|

tom 51

|

nr 05

50-53

3

O mięsie nowocześnie, ale z tradycją

100%

Pospiech E.

Magazyn Przemysłu Mięsnego

|

2010

|

nr 11-12

4

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Physicochemical characteristics of canned "hot" meat as affected by various quality of pork

100%

Pospiech E.

Acta Alimentaria Polonica

|

1982

|

tom 08

|

nr 3-4

Selected physico-chemical characteristics of model canned loin manufactured from the longissimus dorsi muscle of decreased (PSE) and normal quality, were measured whilst the production process took place immediately after slaughter and after 24 h chilling period of the carcases.

5

Miedzynarodowy Kongres Nauki o Miesie i Technologii w Barcelonie. Czesc II

100%

Pospiech E.

Gospodarka Mięsna

|

1999

|

tom 51

|

nr 06

38-41

6

The influence of slaughter weight of pigs on the quality characteristics of canned hot meat

100%

Pospiech E.

Acta Alimentaria Polonica

|

1982

|

tom 08

|

nr 3-4

The purpose of the study was to investigate whether the preslaughter weight of swine has any influence on the quality attributes of model canned products manufactured from hot meat, compared with those from chilled meat.

7

Twórcy polskiej nauki o żywności. Polscy uczeni po II wojnie światowej prof.dr dr h.c. Wincenty Pezacki (1914-2008)

100%

Pospiech E.

Żywność Nauka Technologia Jakość

|

2013

|

tom 20

|

nr 6

8

Kruchosc miesa kulinarnego i mozliwosci jej ksztaltowania

100%

Pospiech E.

Mięso

|

2003

|

nr 05-06

20-22

9

Analiza mozliwosci przetwarzania miesa o obnizonej jakosci

88%

Pospiech E.

Gospodarka Mięsna

|

1997

|

tom 49

|

nr 06

34-37

10

Bialka cytoszkieletowe i ich rola w ksztaltowaniu jakosci miesa

64%

Pospiech E., Grzes B.

Gospodarka Mięsna

|

1997

|

tom 49

|

nr 08

28

11

Analiza korzysci zwiazanych ze wzrostem miesnosci tucznikow oraz strat spowodowanych pogorszeniem jakosci miesa

64%

Borzuta K., Pospiech E.

Gospodarka Mięsna

|

1999

|

tom 51

|

nr 09

36-40

12

Wplyw czynnikow srodowiskowych, wystepujacych w roznych etapach produkcji, na jakosc pozyskiwanej wieprzowiny

64%

Lyczynski A., Pospiech E.

Trzoda Chlewna

|

2003

|

tom 41

|

nr 03

38-40

13

Differentiation of pork and beef from meat mixtures and processed products on the basis of skeletal muscle myosin light chain isoforms

64%

Montowska M., Pospiech E.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

14

Wybrane bialka cytoszkieletowe i ich rola w ksztaltowaniu wlasciwosci funkcjonalnych tkanki miesniowej

64%

Pospiech E., Grzes B.

Żywność Technologia Jakość

|

1997

|

tom 04

|

nr 3

5-19

15

XXV lat Polskiego Towarzystwa Technologów Żywności

64%

Pospiech E., Piasecka-Kwiatkowska D.

Żywność Nauka Technologia Jakość

|

2015

|

tom 22

|

nr 4

16

Comparison of slaughter value and muscle properties of selected cattle breeds in Poland - review

64%

Iwanowska A., Pospiech E.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2010

|

tom 09

|

nr 1

7-22

Abstract. The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the other two - of beef type i.e. Limousine and Hereford. There are discussed factors influencing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gender, age, feeding Systems, as well as maturation rate of animals. The slaughter value was presented using the dressing percentage and the content of main components in the carcass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds and the share of main cuts in their carcasses were presented. Higher daily gains of beef type or dual-purpose breeds are connected with a higher number of muscle fibers (hyperplasia) and also with a bigger size of their diameter (hypertrophy). These phenomena are accompanied by increased lightness of meat colour what is the result of changes in the muscle fibers metabolism and the proportion of myosin heavy chains (MHC) of the I, Ila and IIx type. Observed differences in the slaughter value existed not only between breeds, but also inside them indicating the need for further improvement of animal selection and deeper analysis of factors influencing it. It was stated that the amount of culinary meat obtained from carcasses may be increased not only through the selection of corresponding genotypes, but also through the modification of the system of carcass cutting. The performed analysis of the slaughter value emphasizes special significance of the domestic Polish Red cattle also as a breed for production of good quality meat similar to beef cattle breeds.

17

Dobra wieprzowina nie jest zla. Cz.II

64%

Pospiech E., Flaczyk E.

Przegląd Gastronomiczny

|

1999

|

tom 51A

|

nr 02

10-12

18

Dobra wieprzowina nie jest zla. Cz.I

64%

Flaczyk E., Pospiech E.

Przegląd Gastronomiczny

|

1999

|

tom 51A

|

nr 01

4-6

19

Czynniki ksztaltujace jakosc i efektywnosc produkcji miesa wieprzowego

64%

Lyczynski A., Pospiech E.

Gospodarka Mięsna

|

2000

|

tom 52

|

nr 06

52

20

Miedzynarodowa konferencja naukowa - Jakosc surowca miesnego. Stan obecny i perspektywy w jego doskonaleniu i przetwarzaniu

64%

Pospiech E., Lyczynski A.

Żywność Nauka Technologia Jakość. Suplement

|

2005

|

tom 12

|

nr 3

7-9

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