Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Monika Modzelewska-Kapituła"'
Autor:
Monika Modzelewska-Kapituła, Katarzyna Tkacz, Weronika Zduńczyk, Burcu Ozturk-Kerimoglu, Zenon Nogalski
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 5180 (2024)
This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the quality of sous-vide cooked beef products. The research material consisted of longissimus lumborum muscles obtained from the carcasses of Polish Holstein-Friesian
Externí odkaz:
https://doaj.org/article/008606e7734a404d86622c79106fe823
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3420 (2024)
During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packag
Externí odkaz:
https://doaj.org/article/c04940a5511a40a993e6c1887fd1fb7f
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3508 (2024)
This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of
Externí odkaz:
https://doaj.org/article/ea3f44e4d6bd459fa9cc2ab76f96fa71
Autor:
Agnieszka Wiszniewska-Łaszczych, Joanna Szteyn, Marta Sołtysiuk, Jarosław Kowalik, Monika Modzelewska-Kapituła
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 3027 (2024)
The prevalence of staphylococci in the environment of humans, including food, may lead to the production of toxins and food poisoning in consumers. Additionally, staphylococci constitute a reservoir of genes determining antibiotic resistance. The stu
Externí odkaz:
https://doaj.org/article/879bd6a6671b41ddaae4c056ff61b29c
Publikováno v:
Animals, Vol 13, Iss 19, p 3065 (2023)
The study aimed at evaluating the influence of silage type (grass silage—GS, and maize silage—MS) and energy level in the feed portion on animals’ performance, carcass value and the quality of Holstein–Friesian bull meat. The animals were rea
Externí odkaz:
https://doaj.org/article/b5efb923203e472f92ca783b26a77ad0
Publikováno v:
Animals, Vol 13, Iss 13, p 2048 (2023)
Products of animal origin have always been very popular among consumers due to their nutritional and sensory value [...]
Externí odkaz:
https://doaj.org/article/5ed05e093a974b798e38eed961a2650e
Publikováno v:
Foods, Vol 12, Iss 10, p 2013 (2023)
During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on th
Externí odkaz:
https://doaj.org/article/bd6d853bb024408cb0372accd74c7e42
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 3228 (2023)
The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obta
Externí odkaz:
https://doaj.org/article/1dd8177252054d44b9aaf3849123154c
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1253 (2023)
The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets wer
Externí odkaz:
https://doaj.org/article/097ec955b53e4238b95624cc65ea1946
Publikováno v:
Applied Sciences, Vol 12, Iss 23, p 12429 (2022)
The aim of this study was to investigate the possibility of Listeria monocytogenes growth in cooked sausages produced in the same meat processing plant without or with a direct nitrite addition (alternatively cured, AC, and nitrite cured, control). T
Externí odkaz:
https://doaj.org/article/3603acc70444417085571637fc22c880