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1

Effect of enrichment and different methods of freezing on the chemical composition and physico-chemical properties of horsemeat

100%
Kondratowicz J., Sobina I.
Natural Sciences
|
1999
|
tom 02
2

Effect of age and sex on the physicochemical quality of horsemeat

86%
Litwinczuk A., Florek M., Kapron H., Skalecki P., Barlowska J.
Annals of Animal Science. Supplement
|
2005
|
nr 2
3

Level of accumulation of selected heavy metals in horse tissue as a function of age

86%
Rudy M., Znamirowska A., Zin M.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 11
1303-1306
The level of accumulation of selected heavy metals (Pb, Cd, Hg, As) in horse tissues belonging to four age groups, each containing 20 horses, was studied in order to determine the relationship between age and level of meat contamination. The content of the above mentioned elements was analyzed in horses killed between 2002 and 2005 to determine any year-to-year increase. In order to determine the chemical composition of the meat a sample was taken from the longissimus dorsi muscle at the height of the last thoracal vertebrae. The study showed that meat contamination rose with the age of horses and additionally depended on the year of killing.
4

Effect of different methods of freezing on some chemical and physico-chemical properties of normal and enriched horsemeat during 3-month cold storage

86%
Kondratowicz J., Bak T.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
1998
|
tom 35
|
nr 1
5

Changes in physico-chemical properties of horsemeat during frozen storage

86%
Stanislawczyk R., Znamirowska A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 2
The objective of this paper was to determine the effect of cold-storage time (in frozen condition) on selected physical and chemical characteristics of horsemeat and fat. Samples of the longest dorsal muscle and nape fat from horse carcasses were tested. Two time periods of I and 3 months were applied as a comparative criterion for meat and fat. The research was performed on 26 carcasses of adult horses (8-10 years old). It has been shown that the frozen storage process causes darkening of meat color as well as reduces the meat capacity to bind and retain water. Moreover, the frozen storage improves the meat tenderness. With the time of cold storage the peroxide value and acid number were observed to rise as the evidence of oxidizing and hydrolytic processes taken place in horse fat.
6

Effect of different methods of freezing on weight losses and taste qualities of normal and enriched horsemeat during 6-month cold storage

86%
Kondratowicz J., Bak T.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
1998
|
tom 35
|
nr 1
7

Influence of horse meat storage in cold and frozen states on its chemical content, hydration properties and texture parameters of horse meat

72%
Stanislawczyk R., Rudy M., Gil M., Duma-Kocan P.
Medycyna Weterynaryjna
|
2019
|
tom 75
|
nr 04
The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.
8

Effect of natural fat addition on changes in the weight and sensory quality of horsemeat frozen according to different methods

72%
Kondratowicz J.
Natural Sciences
|
2001
|
tom 08
183-192
9

Identification of horse meat in food products in the Polish market

72%
Sawicki W.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 2
10

Current situation and prospects for the horse meat market in Poland and the world

72%
Jastrzebska E., Daszkiewicz T., Gorecka-Bruzda A., Felis D.
Medycyna Weterynaryjna
|
2019
|
tom 75
|
nr 04
Humans have developed strong emotional connections with horses throughout the centuries, and horses continue to occupy a special place among other livestock animals. For this reason, horses are reared industrially for slaughter only in some countries. Horse meat is characterized by a high content of protein of high biological value and low levels of fat with a desirable fatty acid profile. Aged horse meat has a long shelf life, and it is an attractive food and raw material for further processing. The high demand for high quality raw horse meat creates new opportunities for breeders, and it could become an alternative or supplementary source of income for traditional livestock farms.
11

Changes in the weight and taste qualities of horsemeat frozen by means of liquid carbon dioxide and a ventilation method during 3-month cold storage

72%
Kondratowicz J., Bak T.
Natural Sciences
|
1998
|
tom 01
12

Changes in the weight and taste quality of horsemeat frozen by means of liquid carbon dioxide and the ventilation method during 6-month cold storage

72%
Kondratowicz J.
Polish Journal of Natural Sciences
|
2002
|
tom 10
13

Analysis of the changes in the quality of horsemeat frozen by means of liquid carbon dioxide and the ventilation method during 3-month cold storage

72%
Kondratowicz J., Sobina I., Domanska P.
Natural Sciences
|
2000
|
tom 05
14

Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage

72%
Kondratowicz J., Uradzinski J,., Jozwik E., Bak T.
Polish Journal of Veterinary Sciences
|
2000
|
tom 03
|
nr 3
This stiřdy was aimed at determining the influence of three different freezing methods on the horsemeat microfloraduring a 3-month-cold storage. The three methods used included freezing in a container ventilation chamber, freezing in liquid carbon dioxide and two-stage freezing method (combined method based on using liquid carbon dioxide and freezing in a container ventilation chamber). The study revealed that the two-stage freezing method or freezing with liquid carbon dioxide were significantly more effective in the reduction of bacteria within the meat than freezing in a container ventilation chamber. During a 3-month-cold storage of horsemeat, a gradual reduction in bacterial populations was observed. The reduction was significantly greater in the "enriched" meat frozen with the two-stage method or in liquid carbon dioxide as compared to that found in the "normal" meat.
15

Effect of horsemeat enrichment on autolytic changes in intramuscular lipids during cold storage

72%
Sobina I., Kondratowicz J.
Natural Sciences
|
2000
|
tom 04
16

Wartosc odzywcza miesa wybranych elementow tuszy konskiej

58%
Korzeniowski W., Jankowska B., Kwiatkowska A.
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum
|
1998
|
tom 30
109-118
17

Badanie mozliwosci dotuczu koni mieszankami doswiadczalnymi oraz ocena ich wplywu na efekty produkcyjne i jakosc miesa

58%
Tomczynski R., Smoczynski S., Panasik M.
Acta Academiae Agriculturae ac Technicae Olstenensis. Zootechnica
|
1992
|
tom 37
151-159
W doświadczeniu przeprowadzonym na 18 koniach zimnokrwistych i pogrubionych oraz takiej samej liczbie koni wielkopolskich (wiek 11-15 lat) zastosowano w dotuczu własne mieszanki doświadczalne. Analizowano zdolność do dotuczu koni tych ras oraz jakość uzyskanego mięsa (mld). Uzyskano zróżnicowane, ale znaczące przyrosty masy ciała, szczególnie u koni zimnokrwistych i pogrubionych oraz bardzo dobre wskaźniki wykorzystania paszy na 1 kg przyrostu masy ciała. Ocena fizykochemiczna i organoleptyczna uzyskanego surowca potwierdziła celowość prowadzenia dotuczania w celu modyfikacji jego jakości technologicznej i konsumpcyjnej.
18

Agri-food products promotion funds

51%
Polish Food
|
2010
|
nr 1
19

Zmiany w miesie konskim w zaleznosci od sposobu zywienia i zastosowanej obrobki cieplnej

44%
Borowski J., Rotkiewicz W., Tomczynski R.
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum
|
1994
|
nr 26
55-62
20

Jakosc wybranych wyrobow kulinarnych z udzialem miesa konskiego

37%
Pomianowski J. F., Rotkiewicz W., Borowski J.
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum
|
1994
|
nr 26
63-70
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