| No 3 (44) Suppl., 2005 | ||
| IWONA CHWASTOWSKA, JACEK KONDRATOWICZ: Technological properties of a frozen pork meat depending on the storage time period and a thawing method | summary | full text in Polish |
| TOMASZ DASZKIEWICZ, STANISŁAW WAJDA, WOJCIECH KAPELAŃSKI: Comparison of the quality of meat from gilts and primiparous sows | summary | full text in Polish |
| PAWEŁ GAJEWCZYK, ELŻBIETA MADEJEK-ŚWIĄTEK, KAROLINA KOWALSKA: Physical-chemical properties of a fresh and deep-frozen muscle longissimus lumborum of crossbreed fatteners | summary | full text in Polish |
| SALOMEA GRAJEWSKA, MARIA BOCIAN: Plasticity of a raw pork meat as the quality index of meat in pigs with different RYR1 gene status | summary | full text in Polish |
| EUGENIA GRZEŚKOWIAK, KAROL BORZUTA, ANDRZEJ BORYS, STANISŁAW GRZEŚKIEWICZ, JERZY STRZELECKI: The composition of fatty acids in longissimus dorsi and biceps femoris muscles of pigs puł X landrace and Naïma X P-76 from peasant farms | summary | full text in Polish |
| KATARZYNA KAJAK, DANUTA KOŁOŻYN-KRAJEWSKA: Assessment of the shelf-life of meat products using predictive models | summary | full text in Polish |
| WOJCIECH KAPELAŃSKI, SALOMEA GRAJEWSKA: The issue of slaughter utilisation of the first farrowing sows | summary | full text in Polish |
| JACEK KONDRATOWICZ: The sensory quality and total micro-organism count in breast muscles of broiler chickens depending on the method and period of cold storage | summary | full text in Polish |
| JACEK KONDRATOWICZ: Physical-chemical and microbiological properties of broiler chicken breast muscles, stored in a controlled atmosphere, depending on packaging method and cold storage time | summary | full text in Polish |
| JACEK KONDRATOWICZ, TOMASZ DASZKIEWICZ, IWONA CHWASTOWSKA: The basic chemical composition and sensory quality of pork meat being frozen at different time points following slaughter | summary | full text in Polish |
| PIOTR KONIECZNY, EDWARD POSPIECH, IZABELA POLITOWSKA: The effect of sea salt on some selected properties of fat fraction in beef meat | summary | full text in Polish |
| MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, WŁODZIMIERZ DOLATA: The effect of water addition on microstructure of finely comminuted meat batters and processed meat products produced of them | summary | full text in Polish |
| MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, WŁODZIMIERZ DOLATA, MICHAŁ PIĄTEK: Computer image analysis of microstructure image in finely comminuted meat batters and processed meat products with varying per cent content of fat | summary | full text in Polish |
| ANNA LITWIŃCZUK, MARIUSZ FLOREK, PIOTR SKAŁECKI, TOMASZ GRODZICKI: Meat quality of fatteners classified under individual classes of the ‘EUROP’ system | summary | full text in Polish |
| JAN MICIŃSKI, JANUSZ KLUPCZYŃSKI, HALINA OSTOJA, MAREK CIERACH, MARIA DYMNICKA, ANDRZEJ ŁOZICKI, TOMASZ DASZKIEWICZ: The effect of breed and feeding of young bulls on the classification results of their carcasses under the ‘EUROP’ system and on the evaluation of their meat texture | summary | full text in Polish |
| WŁADYSŁAW MIGDAŁ, DOROTA WOJTYSIAK, PIOTR PAŚCIAK: The histochemical profile of fatteners’ muscles depending on the type of muscles, gender and breed of fatteners, their body weigh, and feeding | summary | full text in Polish |
| ROMAN NIEDZIÓŁKA, KRYSTYNA PIENIAK–LENDZION: Preliminary research on correlations between the level of selected fatty acids and sensory evaluation of goatling and ram meat | summary | full text in Polish |
| MARZENA NOWAK, KRYSTYNA PALKA, DECLAN TROY: The chemical composition and quality of selected beef muscles | summary | full text in Polish |
| ELŻBIETA PIOTROWSKA, WŁODZIMIERZ DOLATA: Quality assessment of finely comminuted processed meat products produced with mechanically de-boned meat added, and supplemented with transglutaminase | summary | full text in Polish |
| ELŻBIETA ROSIAK, DANUTA KOŁOŻYN-KRAJEWSKA: Growth models of the Pseudomonas bacteria in ready-to-eat products | summary | full text in Polish |
| STANISŁAW WAJDA, TOMASZ DASZKIEWICZ, WOJCIECH KAPELAŃSKI, DANUTA PUCHALSKA: The slaughter value of carcasses from gilts and primiparous sows | summary | full text in Polish |
| STANISŁAW WAJDA, RAFAŁ WINARSKI, KAROL BORZUTA: The comparison of measured thickness values of the fat and the longissimus dorsi muscle using devices to classify pig carcasses | summary | full text in Polish |
| ANDRZEJ ZYBERT, MARIA KOĆWIN-PODSIADŁA, ELŻBIETA KRZĘCIO, HALINA SIECZKOWSKA, KATARZYNA ANTOSIK: Meat quality of fatteners differentiated by hot carcass weight and leanness class according to the ‘EUROP’ carcass grading system | summary | full text in Polish |
| ANDRZEJ ZYBERT, MARIA KOĆWIN-PODSIADŁA, ELŻBIETA KRZĘCIO, HALINA SIECZKOWSKA, KATARZYNA ANTOSIK: The gain and per cent content of primal cuts from the cutting of carcasses differentiated by hot carcass weight and leanness class according to the ‘EUROP’ carcass grading system | summary | full text in Polish |
| ANDRZEJ ZYBERT, MARIA KOĆWIN-PODSIADŁA, ELŻBIETA KRZĘCIO, HALINA SIECZKOWSKA, KATARZYNA ANTOSIK: The gain and per cent content of the meat intended for processing, and of the culinary elements from the trimming of carcasses differentiated by hot carcass weight and class of leanness according to the EUROP carcass grading system | summary | full text in Polish |
| ANDRZEJ ZYBERT, MARIA KOĆWIN-PODSIADŁA, ELŻBIETA KRZĘCIO, HALINA SIECZKOWSKA, KATARZYNA ANTOSIK: The gain and per cent content of the meat weight and fat in total, in half-carcasses produced by cutting and trimming pork carcasses differentiated by hot carcass weight and class of leanness under the EUROP carcass grading system | summary | full text in Polish |
| WŁADYSŁAW MYJAK: Attempts to determine physicochemical changes in bovine hides during the beamhouse processes | summary | full text in Polish |