Wyniki wyszukiwania - AGRO

1

Effect of short-time pressurisation on colour of beef

100%

Jankowska B., Kwiatkowska A., Cierach M.

Polish Journal of Natural Sciences

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2002

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tom 10

2

A novel RFLP - AluI polymorphism of the bovine calpastatin [CAST] gene and its association with selected traits of beef

88%

Juszczuk-Kubiak E., Rosochacki S. J., Wicinska K., Szreder T., Sakowski T.

Animal Science Papers and Reports

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2004

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tom 22

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nr 2

Calpastatin (CAST) is a specific inhibitor of the ubiquitous calcium-dependent proteases – μ-calpain and m-calpain, found in mammalian tissues. The level of components included into the calpain-calpastatin system determine the rate of post mortem tenderization of meat.In the coding region of the bovine CAST gene (CAST) the new nucleotide sequence polymorphism was found being a substitution G→C at position 61 nt within the exon 1C (consensus sequence – GenBank AF117813). This sequence fragment of SNP position has already been deposited in the GenBank database under accession no. AY258325. Consensus of bovine CAST sequence with that of human (GenBank M86257 and M28230) revealed that G→C substitution was located at position 1460 nt of exon 12. Computer analysis of the mutation showed the Ser→Thr substitution at position 20 of amino acid sequence of CAST protein. The mutation creates a new AluI restriction site and,therefore, can be easily detected with PCR-RFLP.The CAST RFLP-AluI polymorphism was studied in 138 bulls of seven breeds, including the native Polish Red (PR, preserved), and Polish Black-and-White (BW) breed. The frequency of alleles C and G varied between the breeds considered, the mean reaching 0.69 and 0.31, respectively. No homozygous genotype GG was found in Red Angus, Charolaise and Hereford bulls.

3

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Comparison of models for predicting thawing times of food - research note

88%

Goral D., Kluza F.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

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nr 2

Six most commonly known models for predicting thawing time of food: Nagaoka's et al., Cleland's et al., Calvelo's, Pham's and Piotrovich were compared when testing Tylose MH 1000 test substance, ground beef, and potato, and relative errors, regression and variance. The Cleland's et al. method, disregarding equivalent heat transfer dimensionality (EHTD) and mean conducting path (MCP) coefficient, was proved to be the best for predicting thawing time. The inclusion of EHTD and MCP to the computations by the Clelaçd's et al. method did not affect the results statistically significantly. The models of Piotrovich, Calvelo and Nagaoka et al. produced the results statistically different from real thawing times.

4

Effect of pre-slaughter housing of different cattle categories on beef quality

75%

Weglarz A.

Animal Science Papers and Reports

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2011

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tom 29

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nr 1

The aim of the study was to determine optimal pre-slaughter handling procedures (individual or group housing) for various slaughter cattle categories. Subjects were 842 Black-and-White Polish Holstein-Friesian slaughter cattle, classified into four EUROP categories – bulls up to 24 months of age (A), bulls older than 24 months (B), cows which had had offspring before (D), and heifers (E). Slaughter value, colour and pH characteristics of beef from these cattle categories were studied. Housing method had no significant effect on carcass composition. The pH48 of meat from grouphoused young bulls (A) and older bulls (B) was higher and the colour parameters were significantly lower compared to meat from individually housed animals of the two categories. No effect of preslaughter housing on the pH48 and colour parameters of meat was found for cows (D) and heifers (E). Abnormally high pH (>5.8) was much more frequent (over 63%) for meat from group-housed A and B animals than for meat from individually-housed animals (about 30%). Correlation coefficients show that pH48 was negatively correlated at P≤0.001 with colour coordinates L*, a*, b* and C* (-0.39, -0.24, -0.22 and -0.25, respectively). It can be concluded that conditions of pre-slaughter housing of cattle in the slaughterhouse significantly affected the quality traits of beef obtained from young bulls (A) and bulls (B). Hence, the pre-slaughter handling should be differentiated according to the sex of animals – it may be more economically justified, despite higher cost, to keep males individually while heifers and cows in groups, prior to slaughter.

5

Effect of pressure and sample weight on free water content in beef estimated according to Grau-Hamm method using computer image analysis

75%

Modzelewska-Kapitula M., Cierach M.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2009

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tom 03

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nr 4

6

Application of multivariate binary regression of beef analysis

75%

Wojnar J., Zielinski W.

Colloquium Biometryczne

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2002

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tom 32

7

Status of cattle and beef external trade of Poland and Hungary outside the European Union between 2002 and 2015

75%

Meszaros K., Lencses E.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2017

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tom 19

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nr 2

Both Hungary and Poland are net exporter in cattle and beef trade. Because of the large Polish and Hungarian supply these countries cannot sell all products on domestic and EU single markets. Cattle and beef production of both countries have to be sold on non-EU markets. These markets have a special attribute because import of cattle and beef to EU is regulated but the export to these countries is not under European limitation. This special attribute results in the fact that there are less available scientific indexes to use studying the international trade. In this paper we aimed to examine the comparative advantages of Hungarian and Polish cattle and beef export to non-EU markets between 2002 and 2015. Out analysis based primary on Balassa index (RCA) which is compared with the share of product export of the reference countries in their entire export. Secondary, the Revealed Symmetric Comparative Advantage (RSCA) was used as a correction of RCA (makes the RCA symmetrical). Primary we established that both studied countries have the same non-EU target markets with the highest importance of Turkey and Russia. During the examined period several changes were resulted, for example the decrease of Turkish market and the Russian embargo. These changes had an effect on comparative advantages.

8

Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers

75%

Kahraman H. A., Gurbuz U.

Medycyna Weterynaryjna

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2019

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tom 75

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nr 03

The aim of this study was to investigate the effects of three aging processes (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly moisture-permeable bag) in five aging times (0, 7, 14, 21, 28 days) for their effects on physical, chemical, microbial, histological, textural and sensory properties of beef Longissimus lumborum muscle from Holstein-Friesian steers. Longissimus lumborum muscles were aged dry (D), in a dry-aging bag (B) and a vacuum shrink pack (V) for 28 days at 0.5°C±0.5 with 80% humidity. An increase was observed in pH and TBARS values of all samples. All methods caused a decrease in the WBSF value. The decrease of WBSF was rapid until the 14th day. V samples had lower WBSF values in comparison with others. While the L*and a* values were similar on the 28th day in all groups, b* values were different (p<0.05). There were no significant effects of aging treatment on the sarcomere length on the 28th day (p>0.05). An increase was also observed in the numbers of the total viable count, total psychrophilic bacteria, Enterobacteriaceae, lactic acid bacteria and yeast-mold in all groups. B aging may have a positive effect on safety, quality, yield and shelf stability of aged-beef. V aging significantly improves both textural and sensory characteristics of meat. The most positive effect on flavor, juiciness, tenderness and overall like were observed in the V aged treatment on the 14th day of aging. The use of the vacuum shrink pack is considered to be an alternative packing material in the wet aging method to improve the physicochemical and sensory quality of beef.

9

Effect of polymorphism in IGF-1 gene on production traits in Polish Holstein-Friesian cattle

75%

Siadkowska E., Zwierzchowski L., Oprzadek J., Strzalkowska N., Bagnicka E., Krzyzewski J.

Animal Science Papers and Reports

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2006

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tom 24

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nr 3

10

The influence of electrical stimulation and kind of muscle on selected parameters of beef pastrami texture

75%

Zywica R., Banach J. K.

Annals of Animal Science. Supplement

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2005

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nr 2

11

Campylobacter spp. in some raw materials of animal origin

75%

Daczkowska-Kozon E., Janiszyn J., Walczak I., Sagalska A., Dabrowski W.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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1999

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tom 02

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nr 2

The aim of this work was to assess contamination level of meat, available at the retail market in Szczecin, with Campylobacter spp. In total, 172 samples, including 65 poultry, 57 pork and 50 beef half-carcasses were tested. Campylobacters were isolated from 73.8; 66.7 and 66.0% of smear samples tested, respectively. Numbers of campylobacters on poultry were by one order of magnitude higher than on pork and beef half-carcasses and exceeded 103 CFU per 1cm2 of skin.

12

Economic and organizational aspects of beef production in the Slovak Republic

75%

Hadbavny M., Korim P., Hadbavny M., Bugarsky A., Korimova J., Dvorska O.

Biuletyn Informacyjny. Instytut Zootechniki

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2002

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tom 40

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nr 3

13

Effect of selenium content of beef on the redox stability index in the blood serum of calves from ecological farming

75%

Matthes H. D., Prokopyuk T., Pastushenko V., Mohammad I.

Animal Science Papers and Reports. Supplement

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2002

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tom 20

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nr 1

14

Selenium content of beef and its effect on drip and fluid losses

75%

Simek J., Chladek G., Koutnik V., Steinhauser L.

Animal Science Papers and Reports. Supplement

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2002

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tom 20

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nr 1

15

Sensory traits of 13 culinary cuts obtained from carcasses of young Black-and-White slaughter cattle

75%

Grzeskowiak E., Borzuta K., Wichlacz H., Strzelecki J.

Animal Science Papers and Reports. Supplement

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2002

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tom 20

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nr 1

16

The effect of commercial crossing of cattle on the dietetic traits of beef

75%

Grodzki H., Lis O., Nalecz-Tarnacka T., Zdziarski K.

Animal Science Papers and Reports. Supplement

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2002

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tom 20

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nr 1

17

The attempt of video image analysis use for estimation of meat quality of beef breeds bulls

75%

Dasiewicz K., Slowinski M., Sakowski T., Oprzadek J., Wisnioch A., Dymnicki E., Sloniewski K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

The study based on use of VIA for estimation of beef quality from four beef breeds: Limousine, Charolaise, Angus, Hereford and cross-breed Black-andWhite x Piemontese were performed. The average values of colour components R and G estimated with a VIA method differed statistically between the investigated breeds. The marbling of the MLD cross-section was for each beef breed significantly diversified. Many significant correlation between physical and chemical properties of meat were obtained, especially between colour components R, G, B, and marbling percentage. In our opinion VIA could be used as a fast and objective method for estimation of chemical composition, texture and technological quality of meat.

18

Variability of beef chemical composition with regard to some factors determining it. I. Dry matter and ash content

75%

Litwinczuk A., Litwinczuk Z., Florek M., Barlowska J., Nowakowska J.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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1999

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tom 17

19

Differences in the assessment of beef carcasses in EUROP system

63%

Wnek K., Golebiewski M., Przysucha T., Wozniak A., Wierzbicki J.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2015

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tom 54[1]

Classification of slaughter animals in EUROP system is obligatory for all EU countries. Visual assessment of beef carcasses determines the level of muscle and fat in scales from E to P and from 1 to 5. At the same time beef carcass is classified into one of five categories of cattle for slaughter from A to E. Visual assessment is not fully objective and is fraught with classifier error, which has an impact on the final assessment of the carcass. 2689 beef carcasses were classified in different categories for slaughter. Assessments were performed by three classifiers independently and in the same conditions in the slaughter line. Based on the results of evaluations of beef carcasses were performed statistical analysis. The average value for the conformation was class O, which accounted for 52.66% of all beef carcasses and at a comparable level fat class 2 and 3 – 39.54%, 32.54% respectively, which is characterized by a low content of meat and average fat content in carcase. CV (coefficient of variation) for the SE (standard deviation) in the conformation class was around 3% for the three categories slaughter A, B and E, and D was 2.16%. For the fat class regardless of the category slaughter CV for the SE was 3 times larger. The results suggest that visual assessment of beef carcasses is not objective and is fraught with error evaluator.

20

Seroepidemiological study of Neospora caninum in beef and dairy cattle in La Pampa, Argentina

63%

Fort M., Edelsten M., Maley S., Innes E.

Acta Parasitologica

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2015

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tom 60

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nr 2

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