Wyniki wyszukiwania - AGRO

1

Sarcocystosis in ruminants of Iran, as neglected food-borne disease: a systematic review and meta-analysis

100%

Anvari D., Narouei E., Hosseini M., Narouei M. R., Daryani A., Shariatzadeh S. A., Pagheh A. S., Gholami S., Sarvi S., Sargazi D., Saberi R., Hosseini S. A., Siyadatpanah A.

Acta Parasitologica

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2020

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tom 65

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nr 3

2

Meat of traditional and alternative poultry species in the catering industry

100%

Pomianowski J. F., Sadlowska Z., Wieczorek J.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 1

This study discusses the popularity of meat from traditional and alternative poultry species in the catering industry. Data for analysis was obtained directly from questionnaires filled out by persons who were responsible for the selection of food ingredients in catering establishments. The respondents were asked about the use of traditional and alternative poultry species in their restaurants and the effect of menu items containing alternative poultry meat on business results. Chicken meat was the most popular type of poultry that was served by all surveyed facilities (100%), followed by turkey meat (83%). The meat of alternative poultry species, including quail and helmeted guineafowl (43%) and pheasant (20%), was less frequently served on account of its lower popularity among consumers and a high price. The average price per serving was determined at PLN 13.16 for chicken, PLN 32.15 for quail, PLN 31.77 for pheasant and PLN 30.00 for guineafowl. Despite the fact that the meat of alternative poultry species is rarely served by catering establishments, nearly 75% of the surveyed facilities claimed that its presence in the menu improves business results.

3

Biogenic amines in meat and fermented meat products

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Stadnik J., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

251-263

Abstract. Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

4

The effect of carcass weight of primiparous sows on their slaughter value and quality of meat

100%

Smiecinska K., Wajda S., Kapelanski W.

Animal Science Papers and Reports

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2008

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tom 26

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nr 4

Seventy carcasses were assessed of sows slaughtered 31 days after the first farrowing. The carcasses were divided into three weight groups: less than 115 kg (n=24), from 115 to 125 kg (n=21) and above 125 kg (n=25). Generally, a rise in carcass weight was followed by an increase in backfat thickness and in loin eye area. However, significant intergroup differences were identified In this respect only between sows with the lowest carcass weight and those of the other two groups.An increase in carcass weight was also accompanied by a higher belly and backfat kontent of carcass and by external fat content of ham, with simultaneous lower proportion of neck In the carcass and of bones and meat content of ham. Meat from the lightest carcasses (up to 115 kg) showed significantly lowest dry matter and fat content. In the remaining two groups, the dry matter and fat contents of meat were higher and comparable. The content of the other chemical components as well as the values of physico-chemical traits of pork were similar in all groups. Meat from the heaviest carcasses received higher scores for tenderness and juiciness.

5

Effect of conjugated linoleic acid (CLA) on pig performance, carcass quality, chemical composition of meat and serum lipid profile

100%

Szymczyk B.

Annals of Animal Science

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2005

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tom 05

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nr 1

6

Oxysterol content in selected meats and meat products

100%

Derewiaka D., Obiedzinski M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 3

5-13

Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 μg/g of fat) was statistically higher than before frying (2.2 to 10.7 μg/g of fat). Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 μg/g of fat) but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation in-cluded in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.

7

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Effect of own-construction device for electrical stimulation and storage time on tenderness of bullocks meat

100%

Zywica R., Banach J. K.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

233-237

As a result of analyses of the effect of high voltage electrical stimulation (voltage of 330 V, frequency of 17 Hz, duration of 120 s) carried out ca. 40 min after slaughter on tenderness of bullocks (n=8) meat, lower values of the maximum shear force were obtained for the stimulated muscles (except for semimembranosus muscle stored for 144 h) as compared to its values noted for control muscles over the entire storage period. In addition, values of the maximum shear forces of stimulated, fresh m. longissimus dorsi and m. semimembranosus were alike and reached ca. 44 N. Results of analyses into the effect of storage time (144 h) on meat tenderness demonstrated that differences between the values of the maximum shear forces of the stimulated and control m. semimembranosus were decreasing along with time, whereas differences between the values of shear forces of m. longissimus dorsi (stimulated and control) were remaining at a constant level (ca. 30 N). The results obtained demonstrated that high voltage electrical stimulation, by means of an own-construction device, improves tenderness of the muscles examined.

8

Effect of ordinary or microencapsulated sodium chloride on microbiological quality of meat stored in refrigerated conditions

100%

Danyluk B., Medynski A., Grzes B., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

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2005

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nr 2

9

Heme iron in meat as the main source of iron in the human diet

100%

Buzala M., Slomka A., Janicki B.

Journal of Elementology

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2016

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tom 21

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nr 1

Iron is a trace element involved in many cardinal metabolic processes of almost all living organisms. It is well known that iron participates in oxygen transport as well as it is a cofactor in many fundamental enzymatic and nonenzymatic processes. Accordingly, disturbances of iron homeostasis can cause serious clinical consequences. In humans, dietary iron can enter the body in two main forms: heme and nonheme. The former is a component of many hemoproteins (including myoglobin, hemoglobin, cytochromes b and c) and is easily absorbed in the duodenal enterocytes. Red meat is an excellent source of heme iron, while the less bioavailable nonheme form is found in large amounts in milk products and vegetables. For this reason, consumers of meat have a better iron status than vegetarians and vegans. The aim of this paper was to discuss the role of heme iron in the human diet. Heme iron found in muscle protein should be supplied to humans to prevent iron deficiency, which can lead to anemia. It is easily absorbed by the human body and its main source is red meat. In addition, heme iron, which is mainly found in myoglobin in meat, contributes to the desirable bright red color and to the most undesirable brown color of meat. Both heme and nonheme iron are catalysts of lipid oxidation in meat. This process lowers the nutritive value through oxidation of polyunsaturated fatty acids, which produces an undesirable flavor and aroma. The present review is focused on the role of heme iron, which is mainly found in meat and is the principal source of iron in the human diet.

10

Assessment of eating quality of meat from Zlotnicka White and Zlotnicka Spotted pigs

100%

Buczynski J. T., Swulinska-Katulska A., Chojnacka R., Szulc K.

Annals of Animal Science. Supplement

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2005

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nr 1

11

The ostrich meat - an updated review. II. Nutritive value

100%

Polawska E., Marchewka J., Cooper R. G., Sartowska K., Pomianowski J., Jozwik A., Strzalkowska N., Horbanczuk J. O.

Animal Science Papers and Reports

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2011

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tom 29

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nr 2

Ostrich meat is a niche product gaining popularity among consumers especially in Europe. Nutrient composition of this meat considering protein, amino acids, fat, cholesterol, fatty acids, minerals and vitamins was henceforth assessed. Ostrich meat is characterized by low intramuscular fat content, a favourable fatty acids profile (PUFA/SFA and n-6/n-3 ratios), a high content of iron and vitamin E and low of Na. Thus, it can be considered as a high quality product of high nutritive and dietetic value. It may thus be a valuable component of human diet.

12

Microstructure of porcine meat with the Rendement Napole gene

100%

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.

13

Impact of economic crisis on consumer behaviour towards meat

100%

Kosicka-Gebska M., Gebski J.

Acta Scientiarum Polonorum. Oeconomia

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2013

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tom 12

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nr 3

The economic crisis with its origin in 2008 has influenced many areas of consumer life. It also determines their behaviour related to purchasing and consuming products, including food products. An example of an important product in the human diet is meat consumed by the Poles at the level of more than 75 kg per person per year, which on one hand has adequate nutritional value and is consumed by the consumers because of the reasons related to a tradition, habits and pleasure, but on the other hand, it is an expensive product and therefore, in the time of the crisis, its consumption level is decreased and consumers look for cheaper alternatives. The aim of the research carried out within the framework of a NCN in Kraków research project “Determinants of selection and consumption of meat in Poland – diagnosis and forecasts” was to assess the impact of the economic crisis on consumers’ behaviour towards meat. The statistical analysis led to the conclusion that for 18.1% of the respondents it was the economic crisis that contributed to the changes in the consumption of meat. As calculated based on the 7-point scale (where 1 rating – the lack of any changes, and evaluation of 7 – changes with high intensity) in the past few years, consumers have noticed reduce the level of total meat consumption (5.02), an increase in the level of consumption of cheaper types of meat (4.85), reducing consumption of more expensive meats (4.48), buying a one-off smaller portions of meat than it was 2–5 years ago (4.23). They also began to pay more attention to the price of buying.

14

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

100%

Kondratowicz J., Bak T.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

15

Study on the structure of sulphur derivatives of haemin

100%

Jankiewicz L., Kwasny M., Bytniewska J., Graczyk A.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

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nr 1

16

Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter

100%

Dolata W., Piotrowska E., Mroz J.

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

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2001

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tom 04

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nr 2

This work was aimed to investigations of the effect of different volumes of water added to the batter on texture parameters of model canned meat product. The INSTRON 1140 was used for determinations of texture parameters: the TPA test , cutting test with single Warner-Bratzler knife and single compression test till 80% of the sample height. The variance analysis and regression analysis were applied for the data evaluation. The results indicate that the volume of water added to the batter affects the parameters of texture of model canned meat product. Most of texture features analyzed were decreasing as the amount of water increased. The relations between most texture parameters were of the linear regression type. Also, for the cohesion and elasticity, non-linear relationships were found.

17

The growth of Listeria monocytogenes in raw-meat sausages

100%

Dabrowski W., Czeszejko K., Boguslawska-Was E., Medrala D.

Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria

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2001

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tom 01

18

Applications of ultrasound in food technology

100%

Dolatowski Z. J., Stadnik J., Stasiak D.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 3

Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food industry for both the analysis and modification of food products. The sound ranges employed can be divided into high frequency, low energy diagnostic ultra- sound and low frequency, high energy power ultrasound. The former is usually used as a non-destructive analytical technique for quality assurance and process control with particular reference to physicochemical properties such as composition, structure and physical state of foods. Nowadays, power ultrasound is considered to be an emerging and promising technology for industrial food processing. The use of ultrasound in processing creates novel and interesting methodologies which are often complementary to classical techniques. Various areas have been identified with great potential for future development: crystallisation, degassing, drying, extraction, filtration, freezing, homogenisation, meat tenderization, sterilization, etc. There is a wide scope for further research into the use of ultrasound in food processing both from an industrial and academic viewpoint.

19

Quality of meat from fattening pigs by Pietrain purebred and crossbred boars

100%

Rak B., Michalska G., Kapelanski W., Nowachowicz J.

Natural Sciences

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1999

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tom 02

20

Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages

100%

Gomolka-Pawlicka M., Uradzinski J., Wiszniewska A.

Polish Journal of Veterinary Sciences

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2004

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tom 07

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nr 4

The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The study also considered water activity (aw) and pH of the products investigated. The results obtained are demonstrated in 5 diagrams. It was found that among 15 strains of Lactobacillus aureus investigated only one strain, Lactobacillus helveticus T 78, showed antagonistic effect on studied strains of Staphylococcus aureus both in vitro as well as in meat and raw sausages. Five other strains of Lactobacillus spp. displayed the antagonistic effect in vitro only. The temperature and incubation time of sausages, but also the type of sausage stuffing were found to have a distinct or slight influence, respectively, on the antagonistic interaction between the bacteria. However, this phenomenon was affected by neither aw nor pH.

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