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No 3
(44)
Suppl., 2005 |
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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 |
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TOMASZ DASZKIEWICZ,
STANISŁAW WAJDA, WOJCIECH KAPELAŃSKI: Comparison of the quality of meat
from gilts and primiparous sows |
summary |
full text in Polish |
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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 |
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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 |
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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 |
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KATARZYNA KAJAK, DANUTA
KOŁOŻYN-KRAJEWSKA: Assessment of the shelf-life of meat products using
predictive models |
summary |
full text in Polish |
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WOJCIECH KAPELAŃSKI, SALOMEA
GRAJEWSKA: The issue of slaughter utilisation of the first farrowing
sows |
summary |
full text in Polish |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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MARZENA NOWAK, KRYSTYNA
PALKA, DECLAN TROY: The chemical composition and quality of selected
beef muscles |
summary |
full text in Polish |
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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 |
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ELŻBIETA ROSIAK, DANUTA
KOŁOŻYN-KRAJEWSKA: Growth models of the Pseudomonas bacteria in
ready-to-eat products |
summary |
full text in Polish |
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STANISŁAW WAJDA, TOMASZ
DASZKIEWICZ, WOJCIECH KAPELAŃSKI, DANUTA PUCHALSKA: The slaughter value
of carcasses from gilts and primiparous sows |
summary |
full text in Polish |
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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 |
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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 |
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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 |
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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 |
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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 |
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WŁADYSŁAW MYJAK: Attempts to
determine physicochemical changes in bovine hides during the beamhouse
processes |
summary |
full text in Polish |
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