Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Mirosław Słowiński"'
Autor:
Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Krzysztof Dasiewicz, Mirosław Słowiński
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8291 (2024)
The purpose of the study was to analyze the effect of feeding type on selected quality parameters and the nutritional characteristics of pork fat. Fats were extracted by using the modified Folch method from the groin, jowl and trimming shoulder of pi
Externí odkaz:
https://doaj.org/article/1dc2f0a50e564d66bd9fa735cf4be9ff
Autor:
Karolina Wójciak, Małgorzata Materska, Arkadiusz Pełka, Agata Michalska, Teresa Małecka-Massalska, Miroslava Kačániová, Natália Čmiková, Mirosław Słowiński
Publikováno v:
Molecules, Vol 29, Iss 10, p 2249 (2024)
The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The pr
Externí odkaz:
https://doaj.org/article/51e1d4da14f8487fa2311fd5f8f6f70f
Autor:
Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Ostrowska-Ligęza, Agata Górska, Marta Chmiel, Mirosław Słowiński, Joanna Piekarska
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 607-617 (2019)
In the study, lard, noninteresterified mixture of lard and rapeseed oil, and interesterified mixture of these fats were used in the production of meat batters. The quality (apparent viscosity, thermal drip, texture–penetration force, L*, a*, and b*
Externí odkaz:
https://doaj.org/article/08c4d0bbd7ba4c3ab883064e67e5a9e9
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 208-213 (2017)
The purpose of research was to determine a possibility of application of computer vision systems (CVS) for estimation of fat content in pork trimmings in comparison with methods based on DXR (dual energy X-ray) and NIR (near-infrared reflectance spec
Externí odkaz:
https://doaj.org/article/6bfac1ff751b4e099622372bc6d13970
Publikováno v:
Molecules, Vol 26, Iss 8, p 2247 (2021)
A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition
Externí odkaz:
https://doaj.org/article/8a6c841b96994e5b87b8ec6dd03f4c1d
Autor:
Piotr Matyba, Tomasz Florowski, Krzysztof Dasiewicz, Karolina Ferenc, Jarosław Olszewski, Michał Trela, Gilbert Galemba, Mirosław Słowiński, Maria Sady, Dominika Domańska, Zdzisław Gajewski, Romuald Zabielski
Publikováno v:
Animals, Vol 11, Iss 2, p 254 (2021)
Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. T
Externí odkaz:
https://doaj.org/article/c6aae2563f4c45f0a99a19494b612345
Autor:
Magdalena Wirkowska-Wojdyła, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński, Agnieszka Czerniszewska
Publikováno v:
Applied Sciences, Vol 11, Iss 1, p 350 (2020)
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapesee
Externí odkaz:
https://doaj.org/article/97f7f670287d4564966ac1ccfbeb2513
Publikováno v:
Foods, Vol 9, Iss 8, p 1001 (2020)
The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter.
Externí odkaz:
https://doaj.org/article/80f8c1f6f222488094e3523758949018
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:24-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3e3d9280a9c269bd6f6bb870a6be1af
https://doi.org/10.15199/65.2022.3.4
https://doi.org/10.15199/65.2022.3.4
Publikováno v:
International Journal of Food Science & Technology. 56:6258-6267
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a79c03d8b8db70968ee08c6e054805
https://doi.org/10.1111/ijfs.15335
https://doi.org/10.1111/ijfs.15335