Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Małgorzata Karwowska"'
Autor:
Kornel Kasperek, Kamil Drabik, Weronika Sofińska-Chmiel, Małgorzata Karwowska, Grzegorz Zięba, Justyna Batkowska
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-9 (2023)
Abstract The aim of the study was to evaluate the birds’ sex as well as the caponisation influence on the technological traits of obtained meat, fatty acids profile as well as main chemical compounds distribution. In this study, 40 hens, roosters a
Externí odkaz:
https://doaj.org/article/f363367d33374fde828fd7b3b7fa0ced
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/4396c7f69e74406fbf55c3bd803020d6
Autor:
Hubert Iwiński, Karolina A. Chodkowska, Kamil Drabik, Justyna Batkowska, Małgorzata Karwowska, Piotr Kuropka, Adam Szumowski, Antoni Szumny, Henryk Różański
Publikováno v:
Animals, Vol 13, Iss 13, p 2155 (2023)
The purpose of the study was to assess the effects of different doses of a phytobiotic mixture on selected production parameters and meat quality and to assess the residue of the preparation in tissues and the possible toxic effects in broiler chicke
Externí odkaz:
https://doaj.org/article/a69403bdae4e45b58ed548ff7df2453a
Autor:
Anna D. Kononiuk, Małgorzata Karwowska
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 2, Pp 332-338 (2020)
Objective Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods The experiment involved dry
Externí odkaz:
https://doaj.org/article/7476f27226d74254808b8afd35842ad7
Publikováno v:
Applied Sciences, Vol 13, Iss 1, p 112 (2022)
Among the various food items, meat products constitute a significant share in the diets of modern humans [...]
Externí odkaz:
https://doaj.org/article/2e0bc193c7a0469dbd4f95625f75bfe7
Autor:
Patrycja Skwarek, Małgorzata Karwowska
Publikováno v:
Biomolecules, Vol 12, Iss 11, p 1695 (2022)
The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulat
Externí odkaz:
https://doaj.org/article/b47c2da3779c4e71be6fde23672bac96
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9489 (2022)
To meet the growing demands of consumers, in the field of meat science, the search for methods to increase the nutritional value and provide functional features to meat products has recently rapidly expanded [...]
Externí odkaz:
https://doaj.org/article/6ace4fa2722041c99788647c13410b26
Publikováno v:
Applied Sciences, Vol 12, Iss 16, p 8316 (2022)
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea
Externí odkaz:
https://doaj.org/article/8cb6783a71934164a862207e876ce25d
Publikováno v:
Applied Sciences, Vol 12, Iss 11, p 5559 (2022)
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at imp
Externí odkaz:
https://doaj.org/article/f75efced99ae4b7aac6dd028617623ed
Publikováno v:
Molecules, Vol 27, Iss 3, p 652 (2022)
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages
Externí odkaz:
https://doaj.org/article/abbab84fbe4447d2b87b6daef96971a6