Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis.

Dry-aged beef is a premium product known for its unique taste and aroma. These characteristics are thought to partially depend on the composition of the microorganisms present on the meat surface during ageing. Recently several attempts to standardise this process were made.

By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition.

The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis of the properties for reuse of HSS.

Strategies to Improve the Functional Value of Meat and Meat Products.

Meat is a necessary component of the human diet because of its unique chemical composition, nutritional value, and complete protein content with favourable proportions of amino acids [...

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study.

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated.

The Role of Autochthonous B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study.

In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain B1 ( B1) as a starter culture to produce acid-rennet cheeses using raw cow's milk.

Cold adapted and closely related mucoraceae species colonise dry-aged beef (DAB).

The dry ageing is a historically relevant method of meat preservation, now used as a way to produce the dry-aged beef (DAB) known for its pronounced flavour. Partially responsible for the taste of the DAB may be various microorganisms that grow on the surface of the meat. Historically, the fungal species colonising the DAB were described as members of the genera Thamnidium and Mucor.

Fungal Biostarter Effect on the Quality of Dry-Aged Beef.

Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is characterized by low repeatability of the results.

The sarcoplasmic protein profile of breast muscle in Turkeys in response to different dietary ratios of limiting amino acids and Clostridium perfringens-induced inflammation.

In this study, the effects of the Arginine/Lysine (Arg/Lys) ratio in low- and high-methionine (Met) diets on the sarcoplasmic protein profile of breast muscles from turkeys reared under optimal or challenge (Clostridium perfringens infection) conditions were determined. One-day-old Hybrid Converter female turkey poults (216 in total) obtained from a commercial hatchery on hatching day, and on the basis of their average initial body weight were randomly allocated to 12 pens (4 m each; 2.0 m × 2.

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow's milk. Under industrial conditions, three types of cheese were produced, i.e.

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy.

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat.

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms-dry spices and industrial extracts were examined. Popular seasoning additives of oregano (), thyme () and black pepper () at 0.

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists.

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex.

Background: Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird welfare and meat quality.

The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products.

The aim of the work was to assess the impact of vegetable and spice addition on the acrylamide content and antioxidant activity of extruded cereal crisps. The foods were based on grain ingredients, such as brown rice, whole grain flour, wheat bran, with different vegetables. Products from one group contained green vegetables, such as broccoli and zucchini; garlic was included as a flavour additive (0.

The effect of inulin supply to high-fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate.

The aim of the study was to evaluate the influence of inulin supply to high-fat diet rich in saturated fatty acids (SFA) on pork quality and profile of sarcoplasmic protein in drip loss. At 50 days of age, twenty cross-bred pigs (gilts) were randomly allotted to four groups: the control (C) group fed a standard diet, and three experimental (D1, D2 and D3) groups fed a high-fat diet rich in SFA. Moreover, pigs from the groups D2 and D3 consumed an extra inulin supply (7% of daily feed intake) from 85 to 120 days of age (for 5 weeks) and from 50 to 120 days of age (for 10 weeks) respectively.

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters.

The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by variation in chemical composition, especially in precursors of HAAs.

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality.

The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from -0.

Relationship between sensory attributes and volatile compounds of polish dry-cured loin.

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin.

Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used.

Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds.

The aim of the study was to evaluate longissimus muscle quality in lambs fed diets including fish oil (FO), rapeseed oil (RO), carnosic acid (CA) and seleno-compounds. Lambs were fed one of diets: Group I - the basal diet (BD) with 3% RO; Group II - BD with 2% RO and 1% FO; Group III - BD with 2% RO, 1% FO and 0.1% CA; Group IV - BD with 2% RO, 1% FO, 0.

The application of biosensors for drip loss analysis and glycolytic potential evaluation.

The aim of this study was to evaluate the relationship between glucose and lactate measured by biosensors in drip loss (strip method) with muscle glycolytic potential and their compounds. On the samples taken from Longissimus dorsi of 24 pigs (pure Neckar hybrid line) the following meat quality traits were determined: pH at 24h, meat color according to CIE L(⁎)a(⁎)b(⁎) system and drip loss. The highest correlations were found between glucose in drip loss and glycogen (r=0.

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.