Wyniki wyszukiwania

1

Integration on the branded beef product-line

100%

Villanyi L., Peter B., Toth T., Nagy H.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2002

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tom 04

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nr 3

Branded beef products are more and more sought in Europe. There have been attempts to spread and introduce branded meat in Hungary primarily on swine market. According to market forecasts, beef consumption is going to rise and its share in food consumption is going to have more significance. Beef is more prockly product than swine or poultry, EU requirements are also more strict, the registration system is well-organized and controlled.

2

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Impact of integration with the European Union on the Polish meat industry

100%

Mroczek R., Tereszczuk M.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2015

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tom 17

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nr 5

The past decade, i.e. 2004-2014, was a period of intensive development of the Polish meat industry, in which Poland’s accession to the European Union and a possibility of using EU subsidies under the Common Agricultural Policy (CAP) definitely had their share. Thanks to this support, the meat industry in Poland grew much faster than in the EU-15 and was a leader of the EU-12/13. Integration with the EU had a positive impact on accelerating production growth in the Polish meat industry, while several years of adaptation to EU requirements significantly changed the image of Polish meat companies in the Single European Market. The Polish meat industry became a major producer of meat and meat preparations in the European market (in 2014, ranked fifth in the EU) and Polish processing plants are considered among the most advanced in the EU. In the past decade, meat product export was one of the main factors contributing to the development of the meat industry in Poland. Growing domestic demand was the second important factor of production growth. However, greater market diversification is needed (Asian and African countries, the Middle East).

3

Development of vertical integration in agribusiness with special regard to meat industry

100%

Strzebicki D.

Economic and Regional Studies

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2014

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tom 07

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nr 3

The aim of the article is to identify factors determining the development of vertical integration in agribusiness. The main focus of the study is placed on the meat industry. It describes important economic theories and conceptions which provide explanation of vertical integration processes in economy. Vertical integration is a method of exchange organization and it may result from problems with making transactions on the market or problems with contracting. The decision on whether to introduce vertical integration is influenced by many production, market and management factors. Uncertainty caused by technological changes and difficulties in coordination of sales among the stages of food supply chains have a considerable impact on vertical integration in agribusiness. Integrators in agribusiness are usually large food industry companies which benefit greatly from vertical integration.

4

Antimicrobial activity of some spices used in the meat industry

100%

Agaoglu S., Dostbil N., Alemdar S.

Bulletin of the Veterinary Institute in Puławy

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2007

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tom 51

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nr 1

The antimicrobial activity of some food additives used in meat products such as cumin, cinnamon, cloves, crushed red pepper, fennel, and anise against some microorganisms was investigated. For this purpose, the diethyl ether-treated extracts of spice samples were tested in vitro with Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae FML 5, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC 15753, Mycobacterium smegmatis CCM 2067, Micrococcus luteus A 2971, and Candida albicans ATCC 60192 as test strains. The disc diffusion method was applied in the trial. Cinnamon was found to be the most effective spice against tested microorganisms. The weakest antimicrobial activity was displayed by fennel. Crushed red pepper and anise were found to be ineffective against the test strains.

5

Some selected properties of protein preparations made by enzymatic treatment of animal blood red cell fraction

100%

Konieczny P., Uchman W., Krysztofiak K., Przyborski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2005

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tom 04

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nr 2

Products prepared from animal blood intended for human consumption and collected in accordance with GHP rules are considered as of high nutritional value for their use for food purposes. The properties of a globin protein prepared from red cell fraction by an enzymatic method were studied. The efficiency of process as well as functional and nutritional characteristics of hydrolysates were evaluated. Liquid preparation obtained commercially from a culture of Bacillus subtilis contained a complex of proteolytic and some amylolitic enzymes was used in the experiment. Both, time of hydrolysis (6-48 h) and enzyme concentration significantly affected the degree of decolouration of red cell fraction and all properties of preparations obtained. The preparations demonstrated various molecular weight composition. The extinction of some hydrolysates at 540 nm was lower than 0.05. When compared with spray dried blood plasma or sodium caseinate, the globin preparation obtained under chosen conditions (18 h of hydrolysis, 10 ml of enzyme solution per 100 g of red cells) and freeze dried showed good solubility. Having very good emulsifying and foaming properties, the examined preparations indicate the potential as a valuable agent for incorporation into food formulations.

6

Dynamics of quantitative variation for Escherichia coli in meat industry wastewaters

100%

Berlec K., Budzinska K., Jurek A., Michalska M.

Folia Biologica

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2005

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tom 53

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nr Suppl.

7

The 58th ICOMST (International Congress of Meat Science and Technology), Montreal, Canada 2012

84%

Xiong Y.

Nauki Inżynierskie i Technologie

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2012

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nr 4(7)

8

The main directions of improving the economic effectiveness in meat industry in Grodno region

84%

Zmitrevich L.

Problemy Rolnictwa Światowego. Szkoła Główna Gospodarstwa Wiejskiego

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2006

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tom 14

A comparative study of the meat processing firms in the Republic of Belarus is performed.. Those situated in Volkovysk region are most profitable and most labour efficient. The difference between the most efficient and the least efficient (they work at a loss) groups of firms is 7.1 percent points in profit margin.

9

Selected methods of corporate bankruptcy risk assessment - the cases of the Polish chosen meat sector companies

84%

Boratynska K., Wloczewska E.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2013

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tom 15

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nr 6

Thanks to the tools and methods used nowadays in the financial sector, management of an enterprise in not only aware of the financial performance but is also able to assess the risks by which the company is threatened and thus prepare for necessary changes. The paper main purpose was to describe and apply the commonly used tools of the bankruptcy risk assessing. The methods were applied on four companies of the polish meat sector. Two of them went bankrupt in 2012 and other two are still operating. The paper indicates both advantages and limitations of the methods used.

10

Trends in meat industry - production, consumption and trade

84%

Ucak H.

Acta Scientiarum Polonorum. Oeconomia

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2007

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tom 06

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nr 4

11

Przetworstwo rolno-spozywcze. Technologia przetworstwa miesa - ubojnie, masarnie

84%

Abramowicz Z.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1999

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nr 02

18-23

12

Higher specialization and concentration of production as a key competitiveness factor (case of hog industry)

84%

Smelikova E.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2008

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tom 10

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nr 5

The increasing size and specialization of hog operations reflect structural change in U.S. swine production during the past 15 years. The number of farms with hogs has declined by over 70 percent, as hog enterprises have grown larger. Operations producing under contract are larger than independent operations and are more likely to specialize in a single phase of production. These structural changes have coincided with substantial gains in efficiency for hog farms and lower production costs. Most of these productivity gains are attributable to increases in the scale of production and technological innovation. Productivity gains contributed to reduction in the price of hogs at the farm gate and also in the consumer price.

13

Effect of ultrasound processing of meat before freezing on its texture after thawing

84%

Dolatowski Z., Stasiak D. M., Latoch A.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2000

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tom 03

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nr 2

The paper presents the results of studies on ultrasound processing of meat after slaughter on the changes of texture properties after freezing and thawing. The studies were carried out on M.semimembranosus of young slaughter cattle with a liveweight of 450-500 kg. The samples were processed with ultrasounds of the frequency of 25 kHz and intensity of 2 W/cm2. After slaughter they were chilled, frozen and thawed. The parameters of texture (hardness, cohesiveness, elasticity) of thermally treated meat were measured by TPA test (50% deformation, 10 mm/min). Texture tests were conducted with the use of Instron device model 4302.

14

Application of ultrafiltration and reverse osmosis to the treatment of the wastewater produced by the meat industry

84%

Bohdziewicz J., Sroka E., Korus I.

Polish Journal of Environmental Studies

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2003

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tom 12

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nr 3

The meat industry is characterized by high water consumption. Since this wastewater is highly loaded, it should be thoroughly pre-treated prior to its discharge into receiving water. Our investigations revealed that a hybrid system of ultrafiltration and reverse osmosis is a promising purification method. Its application resulted in a 100% and 98.8% removal of phosphorus and nitrogen compounds, respectively. The efficiency of COD and BOD removal exceeded 99%.

15

The studies on the chemical composition and properties of the selected liquid smokes used in Polish meat industry

84%

Borys A.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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2001

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tom 38

16

Reproductive, fattening and slughter performance of JSR pigs in Poland according to herd size

84%

Pasciak P., Migdal W., Wojtysiak D.

Annals of Animal Science. Supplement

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2003

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nr 1

17

Implementation of the HACCP system in the Polish agri-food industry. Sokolow Meat Plant

83%

Polish Food

|

1999

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nr 2

18

Sukces konsolidacji w polskim sektorze mięsnym na przykładzie PKM Duda

67%

Lacka I.

Acta Scientiarum Polonorum. Oeconomia

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2008

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tom 07

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nr 2

19

Effect of genetically modified, insect resistant corn (MON 810) and glyphosate tolerant soybean meal (Roundup Ready) on physico-chemical properties of broilers’ breast and thigh muscles

67%

Stadnik J., Karwowska M., Dolatowski Z. J., Swiatkiewicz S., Kwiatek K.

Bulletin of the Veterinary Institute in Puławy

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2011

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tom 55

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nr 3

The objective of this study was to evaluate the effects of genetically modified (GM), insect resistant corn (MON 810) and glyphosate tolerant soybean meal (Roundup Ready, MON 40-30-2), used as the main dietary components, on physico-chemical properties of broilers' breast and thigh muscles. The pH and water holding capacity values of breast and thigh muscles indicated no statistically significant differences between broilers fed diets containing non-transgenic or transgenic feeds. Results for the oxidation reduction potential measurements of the breast muscles from the group fed GM corn and non-modified soybean meal as well as muscles of female chickens from the group fed GM corn and GM soybean meal were significantly lower than those for other dietary treatments. The results of presented study showed that chickens, which had consumed transgenic diet exhibited improved lipid stability of breast and thigh muscles, as indicated by TBARS values. The use of transgenic corn or soybean meal did not cause significant changes in colour parameters L* and b*. Incorporation of transgenic corn and soy bean meal into broilers diet significantly affect the a* colour parameter for breast muscles.

20

Wspomnienia o prof. dr hab. Irenie Halinie Tyszkiewicz

67%

Żywność Technologia Jakość

|

1998

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tom 05

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nr 2

87-89

Ograniczanie wyników

Integration on the branded beef product-line

Impact of integration with the European Union on the Polish meat industry

Development of vertical integration in agribusiness with special regard to meat industry

Antimicrobial activity of some spices used in the meat industry

Some selected properties of protein preparations made by enzymatic treatment of animal blood red cell fraction

Dynamics of quantitative variation for Escherichia coli in meat industry wastewaters

The 58th ICOMST (International Congress of Meat Science and Technology), Montreal, Canada 2012

The main directions of improving the economic effectiveness in meat industry in Grodno region

Selected methods of corporate bankruptcy risk assessment - the cases of the Polish chosen meat sector companies

Trends in meat industry - production, consumption and trade

Przetworstwo rolno-spozywcze. Technologia przetworstwa miesa - ubojnie, masarnie

Higher specialization and concentration of production as a key competitiveness factor (case of hog industry)

Effect of ultrasound processing of meat before freezing on its texture after thawing

Application of ultrafiltration and reverse osmosis to the treatment of the wastewater produced by the meat industry

The studies on the chemical composition and properties of the selected liquid smokes used in Polish meat industry

Reproductive, fattening and slughter performance of JSR pigs in Poland according to herd size

Implementation of the HACCP system in the Polish agri-food industry. Sokolow Meat Plant

Sukces konsolidacji w polskim sektorze mięsnym na przykładzie PKM Duda

Effect of genetically modified, insect resistant corn (MON 810) and glyphosate tolerant soybean meal (Roundup Ready) on physico-chemical properties of broilers’ breast and thigh muscles

Wspomnienia o prof. dr hab. Irenie Halinie Tyszkiewicz