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1

The current state of pork raw material quality

100%
Strzelecki J., Lisiak D., Borys A., Borzuta K., Grzeskowiak E., Rogalski J.
Annals of Animal Science. Supplement
|
2005
|
nr 2
2

Effect of pH on survival rate of Listeria monocytogenes in sewage from meat processing plant

100%
Budzinska K., Wronski G.
Polish Journal of Environmental Studies
|
2008
|
tom 17
|
nr 5
827-833
The aim of the present paper was to evaluate the survival rate of Listeria monocytogenes in meat processing industry sewage, depending on the pH under laboratory conditions. In the present experiment we determined the time of survival of listeria bacilli in three kinds of sewage: crude, alkalized and acidified. The present research shows that Listeria monocytogenes survived longest in crude sewage where, as calculated with the use of regression analysis, theoretical time of survival was defined as 38 days, while in the alkalized sewage and acidified sewage the time was 33 and 25 days, respectively. Besides, the present experiment also investigated the potential of listeria bacilli survival in sewage under strongly acidic and alkaline conditions.
3

Sensory quality and selected physicochemical properties of processed meat products produced in different plants

84%
Szmanko T., Oziemblowski M., Dworecka E., Dobrowolska D.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 2
93-105
The purpose of the study was to assess chemical composition, colour and sen­sory properties of processed meat products: pork ham, “Parówkowa” sausage, “Śląska” sausage and “Krakowska” dry sausage produced without compatibility declaration with Polish Norm in three meat processing plants situated in different regions of Poland. There were determined in our studies content of protein, fat, NaCl, water, free nitrate (III), added polyphosphates and also some parameters of sensory assessment like taste, smell, juiciness and texture. It was concluded that the investigated processed meat products had good nutritive value, similar sensory quality and colour stability. They were also safe in context of free nitrate (III) and added polyphosphates contents. There was compliance of the investigated processed meat products with Polish Norm PN-A-82007 [1996] although no declaration of compliance was printed on the labels.
4

The quality of slaughter material delivered by various suppliers to the Pozmeat S.A. meat processing plant

84%
Buczynski J. T., Panek A., Lucinski P., Szulc K., Skrzypczak E., Cwiek I.
Annals of Animal Science. Supplement
|
2003
|
nr 1
5

Application of multiplex PCR in routine microbiological diagnostics of Listeria monocytogenes and Listeria sp. strains in a meat-processing plant

84%
Medrala D., Dabrowski W., Szymanska L.
Polish Journal of Food and Nutrition Sciences
|
2003
|
tom 12/53
|
nr 1
A multiplex PCR assay designed by Bansal [1996] was applied in a routine screening test of a meat-processing environment aimed at detection of Listeria monocytogenes and species of the genus Listeria. Listeria spp. strains yielded a single 938-bp product indicating presence of 16S rRNA conservative sequence typical of the genus, whereas L. monocytogenes strains yielded not only the 938-bp product but also a 750-bp product - a result of amplification within region of the listeriolysin (hly A) gene. The assay was used to verify identification of 50 colonies performed using classical tests, including catalase and hemolytic activity, motility and API®LISTERIA (bioMérieux) biochemical tests. Among isolates, 4 strains (8%) were found characterised by contradictory results of biochemical and genetic tests. The possibility of simultaneous identification and differentiation of potentially pathogenic L. monocytogenes strains from other Listeria spp. during one reaction performed was proved.
6

Sukces konsolidacji w polskim sektorze mięsnym na przykładzie PKM Duda

67%
Lacka I.
Acta Scientiarum Polonorum. Oeconomia
|
2008
|
tom 07
|
nr 2
7

Credibility, quality and taste

67%
Polish Food
|
2009
|
nr 1
8

Effect of animal by-products composting process on the inactivation of indicator bacteria

67%
Paluszak Z., Bauza-Kaszewska J., Skowron K.
Bulletin of the Veterinary Institute in Puławy
|
2011
|
tom 55
|
nr 1
Indicator bacteria of the genera Escherichia, Salmonella, and Streptococcus were introduced into the biomass animal by-products composted in a bioreactor. Two different carriers were used - meat carriers (pieces of meat placed in the wire mesh) and plexiglass carriers (tubes filled with minced meat). The inactivation rate of the tested bacteria was the main criterion of the sanitary effectiveness of the composting process. Two experimental cycles were conducted. A high efficiency of the composting process during the first cycle, where temperature reached 68°C and all indicator microorganisms were eliminated within 30 h, was demonstrated. After 161 h of the second cycle, the inactivation of the tested bacteria proceeded much slower and their theoretical survival ranged from 236 to over 1,000 h.
9

The quality of pork - its characteristics and the requirements of the consumers and meat processing plants

67%
Kortz J.
Animal Science Papers and Reports. Supplement
|
2003
|
tom 21
|
nr 1
10

GROT - Company with... soul

67%
Radzewicz A.
Polish Food
|
2007
|
nr 1
11

Organic food processing plants. Rolmies - ecology in cold meats production

67%
Polish Food
|
2010
|
nr 3
12

Eco-ham

67%
Polish Food
|
2005
|
nr 4
13

Straight out of the smokehouse

67%
Radzewicz A.
Polish Food
|
2007
|
nr 3-4
14

SOKOLOW S.A.

59%
Polish Food
|
2005
|
nr 3
15

Ocena otłuszczenia trzody chlewnej skupowanej według masy tuszy i grubości słoniny ("wbc") w zapleczu surowcowym Zakładów Mięsnych w Ostrołęce

51%
Nejman Z., Bochno R.
Acta Academiae Agriculturae ac Technicae Olstenensis. Zootechnica
|
1989
|
tom 34
16

Producers and their products granted the Discover Great Food quality mark

51%
Polish Food
|
2009-2010
|
nr 4
17

We share our experience

51%
Radzewicz A.
Polish Food
|
2004
|
nr 2
18

Polish Meat Concern DUDA S.A.

51%
Polish Food
|
2005
|
nr 3
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