Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Krystyna Palka"'
Publikováno v:
Annals of Animal Science. 16:585-600
Tenderness is usually associated with the proteolysis occurring in muscles. However, most of the studies concentrate on one muscle only. The aim of this study was to describe the changes in myofibrillar protein percentage proportions during the agein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b7c564665f99358d82a20bbd42eae1a
https://doi.org/10.1515/aoas-2015-0083
https://doi.org/10.1515/aoas-2015-0083
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 14(4)
Background. Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and fl avoursome comparing to conventional cooking techniques. Materials and metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d878f0633930bc838ceca56d461f752c
https://pubmed.ncbi.nlm.nih.gov/28068037
https://pubmed.ncbi.nlm.nih.gov/28068037
Autor:
Ewelina Lipczyńska‐Szlaur, Krystyna Palka, Ewelina Węsierska, Marek Szołtysik, Agnieszka Lipczyńska
Publikováno v:
British Food Journal. 115:1187-1196
PurposeThe purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a37239de238fac84b155760ebafe4d1
https://doi.org/10.1108/bfj-10-2011-0256
https://doi.org/10.1108/bfj-10-2011-0256
Publikováno v:
Meat Science. 64:77-83
Changes occurring during post-mortem ageing in structure of psoas major and minor (PM) and semitendinosus (ST) muscles of calves, heifers and cows were observed. Samples from muscles taken 3 h after slaughter and after 6 and 12 days of storage at the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c74ec89b522d923111594e7533eff20
https://doi.org/10.1016/s0309-1740(02)00164-x
https://doi.org/10.1016/s0309-1740(02)00164-x
Autor:
Ewelina, Węsierska, Krystyna, Palka, Justyna, Bogdańska, Katarzyna, Chabior, Ewelina, Barwińska
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 12(1)
A demand on raw fermented meat products depends on their availability, price and the culture. In Poland, raw meat products have a several hundred years, although limited to the Podlasie region, tradition of manufacturing. Therefore, in spite of widen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3946030a5c8e6b995d011de3e2c4a3f9
https://pubmed.ncbi.nlm.nih.gov/24584864
https://pubmed.ncbi.nlm.nih.gov/24584864
Autor:
Krystyna Palka
Publikováno v:
Chemical & Functional Properties of Food Components ISBN: 9780849396755
Chemical and Functional Properties of Food Components, Third Edition
Chemical and Functional Properties of Food Components, Third Edition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e41231072a8a0543776b612f1de57ab
https://doi.org/10.1201/9781420009613.ch2
https://doi.org/10.1201/9781420009613.ch2
Publikováno v:
Meat science. 75(4)
The muscles semitendinosus (ST) and psoas major (PM) were removed from chilled young bull carcasses 24h after slaughter and stored at 4°C. At the 1st, 6th and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein, collagen)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8030be28bf2926bd3da8fad50ab8d85
https://pubmed.ncbi.nlm.nih.gov/22064030
https://pubmed.ncbi.nlm.nih.gov/22064030
Publikováno v:
Meat science. 64(1)
Changes in myofibrillar protein content and centrifugal drip proteins of psoas major and minor (PM) and semitendinosus (ST) muscles of calves, heifers and cows taken from carcasses on the 1st, 6th and 12th day of post-mortem cold storage were estimat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::780f382a328efe23c921637c91f4ba90
https://pubmed.ncbi.nlm.nih.gov/22062664
https://pubmed.ncbi.nlm.nih.gov/22062664
Autor:
Krystyna Palka
Publikováno v:
Meat science. 53(3)
Vacuum-packed slices of bovine m.semitendinosus (ST) muscle were retorted to internal temperatures of 50, 60, 70, 80, 90, 100 and 121°C. Changes in the microstructure of the endomysium and perimysium were evaluated using a scanning electron microsco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::928fd1558c98357031a03e0ea6b21ed6
https://pubmed.ncbi.nlm.nih.gov/22063200
https://pubmed.ncbi.nlm.nih.gov/22063200
Autor:
Krystyna Palka, Henryk Daun
Publikováno v:
Meat science. 51(3)
Vacuum-packed slices of bovine semitendinosus (ST) muscle were retorted to internal temperatures of 50, 60, 70, 80, 90, 100, and 121°C. Changes in texture of the meat were evaluated by measurements of Texture Profile Analysis (TPA) parameters. Chang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9685b30087cb253af139830a189ec7e
https://pubmed.ncbi.nlm.nih.gov/22061858
https://pubmed.ncbi.nlm.nih.gov/22061858