Fatty acid profile, total cholesterol, vitamin content, and TBARS value of turkey breast muscle cured with the addition of lycopene.

The aim of this study was to determine the effect of lycopene addition for curing turkey meat on the profile of fatty acids, total cholesterol, vitamin content, and the TBARS of the final products. The analyzed material comprised 64 breast muscles, of which 16 (RBM) were immediately transported to a laboratory. Another 16 (UBM) were heat treated in a convection steam oven, and 32 muscles were cured for 3 days in two types of curing mixture: without (CBM) and with (CBM+Lyc) tomato peel extract standardized for 5% lycopene content.

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere.

This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 degrees C) under vacuum and modified atmosphere (MA) conditions (40% CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P < or = 0.

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.

In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m.

Sternocleidomastoid myocutaneous flap for intraoral reconstruction.

The results of healing of the sternocleidomastoid myocutaneous flap in 22 patients operated upon because of cancer of the tongue and floor of the mouth are presented. An inferiorly based island flap was used in 5 patients. Although total or partial cutaneous necrosis occurred in 4 of the patients, the wound healed without fistula formation in all cases.